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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Graduate School
  2. Department of Analytical Chemistry
  3. Master of Science (MSc) in Analytical Chemistry
  4. Course Structure Diagram with Credits
  5. Usage of Analytical Methods for the Food Safety
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
KİM554 - Usage of Analytical Methods for the Food Safety II. SEMESTER 3 +0 6.0
Language of Instruction Türkçe
Course Type Elective Courses
Course Instructor(s) PROF. DR. GÖKSEL ARLİ
Mode of Delivery The mode of delivery of this course is face to face
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended There is no recommended optional programme component for this course.
Recommended Resources References in the field
Work Placement Not Applicable
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 The concept of HACCP
Week - 2 Hazard Analysis at the Control Critical Points
Week - 3 The applications of HACCP I
Week - 4 The applications of HACCP II
Week - 5 Determination of the Conditions for Keeping Food
Week - 6 The methods of food keeping
Week - 7 Preparation of food for analysis
Week - 8 Food Elements
Week - 9 Analysis of useful substances in food
Week - 10 Determination of hazardous substances in food
Week - 11 Assay of the hazardous substances in food
Week - 12 Determination of additives in food
Week - 13 Assay of additives in food

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

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