Course Name Code Semester T+U Hours Credit ECTS
Advanced Food Analysis GDM 554 0 3 + 0 3 6
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level yuksek_lisans
Course Type Compulsory
Course Coordinator Doç.Dr. OKTAY YEMİŞ
Course Lecturers Doç.Dr. OKTAY YEMİŞ,
Course Assistants
Course Category
Course Objective

The objective of this course is to teach the theoretical and practical knowledge of High Performance Liquid Chromatography (HPLC) technique used in the analysis of food to the graduate students.


Course Content

1) Definition and classification of chromatography,

2) Basic elements of HPLC system, pumps, detectors, injection unit, column and filling materials, flow types, gradient programming,

3) HPLC separation forms (reverse phase, normal phase, ion exchange and size exclusion),

4) Extraction and solid phase extraction (SPE),

5) Qualitative and quantitative analysis of compounds, calculation with external and internal calibration technique,

6) Recovery test, LOD and LOQ, examples of some compounds analysis by HPLC

# Course Learning Outcomes Teaching Methods Assessment Methods
1 HPLC'de ayrım yöntemlerini öğrenir. Lecture, Question-Answer, Demonstration, Testing, Homework,
2 HPLC sistemin temel unsurlarını ve fonksiyonlarını öğrenir. Lecture, Discussion, Demonstration, Motivations to Show, Testing, Homework,
3 HPLC'de metot geliştirme ve uygulama stratejilerini öğrenirler. Lecture, Question-Answer, Discussion, Motivations to Show, Lab / Workshop, Testing, Homework,
4 HPLC bileşenleri kalitatif ve kantitatif analizini öğrenirler. Lecture, Motivations to Show, Lab / Workshop, Testing, Homework,
Week Course Topics Preliminary Preparation
1 Definition and classification of chromatography
2 Separation modes in HPLC
3 Separation modes in HPLC
4 The basic elements of the HPLC system (pumps)
5 The basic elements of the HPLC system (detectors)
6 The basic elements of the HPLC system (columns and filling materials)
7 Solvent selection and flow types (isocratic and gradient)
8 Extraction and solid-phase extraction (SPE)
9 Identification and confirmation of compounds
10 Quantification of compounds
11 Recovery test, accuracy, precision, LOD and LOQ
12 Method development strategies in HPLC
13 Laboratory applications of some food analysis by HPLC
14 Laboratory applications of some food analysis by HPLC
Course Notes
Course Resources

Leo M.L. Nollet, Fidel Toldra, 2012. Food Analysis by HPLC, CRC Press.

Leo M.L. Nollet, 2000. Food Analysis by HPLC, Marcel Dekker, New York.

B. Cemeroğlu, 2010. Gıda Analizleri. Gıda Teknolojisi Derneği Yayınları No. 34. Ankara

Order Program Outcomes Level of Contribution
1 2 3 4 5
1 In addition to expanding and making deeper the knowledge established on high school education in a same or different area, to be able to reach knowledge, evaluate and interpret it to be able to do practice. X
2 By utilizing incomplete or limited data in his or her study area, to be able to expand the knowledge by scientific methods and use them in scientific, social and ethical responsibility. X
3 To be able to define a problem, propose a solution method, solve it, evaluate the results and apply if it is necessary in his or her area. X
4 To be able to transfer systematically the current developments, his or her studies to the other people as written, orally and visually. X
5 To be able to develop new strategic approach and produce solutions by taking responsibility in unexpected and complicated situations in his or her area of practice. X
6 To be able to have oral or written communication ability in one of well know foreign language (“European Language Portfolio Global Scale”, Level B2). X
7 To have knowledge about software and hardware about computers and be able to use and improve data processing and communication abilities. X
8 To be able to watch scientific, social, and ethical values and teach and control them in the step of data collection, evaluation and announcement of them. X
9 The qualifications gaining for values of scientific and ethical in stages of data collection, interpretation, dissemination and in all professional activities, X
10 To create awareness about new and emerging applications of the profession; when the necessary gain skills to investigate and learn X
11 To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment X
Evaluation System
Semester Studies Contribution Rate
1. Ara Sınav 50
1. Ödev 15
2. Ödev 15
1. Performans Görevi (Uygulama) 20
Total 100
1. Yıl İçinin Başarıya 60
1. Final 40
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 4 64
Mid-terms 1 2 2
Performance Task (Laboratory) 4 8 32
Final examination 1 2 2
Total Workload 148
Total Workload / 25 (Hours) 5.92
dersAKTSKredisi 6