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Course Information

Course Name
Turkish Gıda Analizleri: Teori ve Uygulamaları
English Food Analysis:Theory&Applications
Course Code
GID 501E Credit Lecture
(hour/week)
Recitation
(hour/week)
Laboratory
(hour/week)
Semester -
- 3 - -
Course Language English
Course Coordinator Dilara Erdil
Course Objectives Provide knowledge on analytical methods used to elucidate the composition of foods, their chemical and physical properties as well as to investigate their authenticity. Apply this knowledge with particular emphasis on analytical chemistry to food analysis by providing various examples for individual food commodity types.
Course Description Bodies engaged in food analyses, standards used, legislative aspects, sampling and techniques, proximate analysis for nutrition labeling, ashing, mineral analyses on ash, analysis of vitamins, enzymes: Determination of enzymatic activity, applications of enzymes in other analyses as analytical aids, contaminants: Mycotoxins, pesticides, animal drugs, food additives: So2, food dyes (qualitative and quantitative), analyses for authenticity testing.
Course Outcomes
Pre-requisite(s) none
Required Facilities
Other
Textbook Nielsen, S.S. 1998. Food analysis. 2nd edition. Aspen Publishers, Gaithersburg, MD
Other References Pomeranz, Y. and C.E. Meloan. 1987. Food Analysis: Theory and Practice. The AVI, NY.
Nollet, L.M.L. 1992. Food analysis by HPLC. Marcel Dekker, NY.
Multon, J.L. 1997. Analysis of food constituents, New York : Wiley-VCH,
Roger Wood, Foster, L., Damant, A. and Key, P. Analytical Methods for Food Additives. CRC Press.
Otles, S. 2005. Methods of Analysis of Food Components and Additives, Taylor & Francis Group.
 
 
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