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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. PhD in Analytical Chemistry
  4. Course Structure Diagram with Credits
  5. Food Analyses Methods
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
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Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
KİM639 - Food Analyses Methods II. SEMESTER 3 +0 7.5
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 There is recommended all references of this area.
Work Placement Not Applicable
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 The importance of food analyses
Week - 2 Proteins and their assays
Week - 3 Aminoacids and their assays.
Week - 4 Carbohydrates and their assays.
Week - 5 Monoshaccaride and polishaccaride and their assays
Week - 6 Monoshaccaride and polishaccaride and their assays 2
Week - 7 Oil analyses
Week - 8 Fixed and essential oils, Oil indexes.
Week - 9 Vitamin analyses
Week - 10 Water -soluble and water-insoluble vitamins assay.
Week - 11 Inorganic element assay.
Week - 12 Inorganic element assay 2
Week - 13 Foos additives and their assay.
Week - 14 Special methods for some foods.

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

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