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Course Information
Course Unit Title : New Extraction Techniques and Their Applications in Food Analysis
Course Unit Code : 01GIM6116
Type of Course Unit : Optional
Level of Course Unit : Second Cycle
Year of Study : Preb
Semester : 255.Semester
Number of ECTS Credits Allocated : 6,00
Name of Lecturer(s) : ---
Course Assistants :
Learning Outcomes of The Course Unit : 1. Having information about new extraction methods
2. Having information about new technologieson which these methods are based and principles of methods
3. Having information about the usage of new methods in food analysis for which application area and for what purpose
4. Having information to decide the extraction methods and applicable process parameters being suitable for goal
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : Course covers extraction, solvents and principles of solubility, equilibrium in solvent extraction, conventional extraction methods and new methods in extraction. New extraction methods includes supercritical CO2 extraction, pressurized solvent and water extraction, microwave, ultrasound assisted extraction etc.
Languages of Instruction : Turkish-English
Course Goals : The goals of this course are to transfer the principles of new extraction methods risen with developing technologies, their structures, application areas and limitations, and to present their advantages and disadvantages by comparing with available methods.
Course Aims : It is aimed to teach new extraction methods based on new technologies being alternative to available methods in food analysis.
WorkPlacement  
Recommended or Required Reading
Textbook :
Additional Resources :
Material Sharing
Documents :
Assignments :
Exams :
Additional Material :
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 3 42  
Time Of Studying Out Of Class :
14 2 28  
Homeworks :
3 5 15  
Presentation :
7 6 42  
Project :
0 0 0  
Lab Study :
2 2 4  
Field Study :
0 0 0  
Visas :
1 15 15  
Finals :
1 20 20  
Workload Hour (30) :
30  
Total Work Charge / Hour :
166  
Course's ECTS Credit :
6      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 50
Quiz :
0 0
Homework :
3 30
Attendance :
0 0
Application :
0 0
Lab :
2 20
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
100
The ratio of the term to success :
50
The ratio of final to success :
50
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Introduction to the Solvent Extraction
  Study Materials: Related topic in Textbooks
2 Solvents and Basics of Solubility
  Study Materials: Related topic in Textbooks
3 Equilibrium in Solvent Extraction
  Study Materials: Related topic in Textbooks
4 Conventional Extraction Techniques
  Study Materials: Related topic in Textbooks
5 New Extraction Techniques
  Study Materials: Related topic in Textbooks
6 New Extraction Techniques
  Study Materials: Related topic in Textbooks
7 Supercritical CO2 Extraction
  Study Materials: Related Articles provided in previous lecture
8 Pressurized Solvent Extraction
  Study Materials: Related Articles provided in previous lecture
9 Pressurized Water Extraction
  Study Materials: Related Articles provided in previous lecture
10 Membrane assisted Solvent Extraction
  Study Materials: Related Articles provided in previous lecture
11 Solid-Phase Extraction
  Study Materials: Related Articles provided in previous lecture
12 Microwave Assisted Solvent Extraction
  Study Materials: Related Articles provided in previous lecture
13 Pulsed Electric Fields Assisted Solvent Extraction
  Study Materials: Related Articles provided in previous lecture
14 Ultrasound Assisted Solvent Extraction
  Study Materials: Related Articles provided in previous lecture
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