Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
BMB-23-154SolId Phase MIcroextractIon methods and ApplIcatIon Areas Elective126
Level of Course Unit
Second Cycle
Objectives of the Course
Understanding the working principle of Solid Phase Microextraction Method and its application areas especially on food products.
Name of Lecturer(s)
Dr. Öğr. Üyesi Mubin Koyuncu
Learning Outcomes
1Learns chromatographic analysis methods,
2Have knowledge about application areas of SPME method
3Have knowledge about the use of GC-MS
Mode of Delivery
Daytime Class
Prerequisites and co-requisities
Recommended Optional Programme Components
Course Contents
To learn the separation methods, the definition of chromatography and the fields of application of gas chromatography. To recognize some advanced technological devices (GC, GC-MS, GC-MS-MS devices) used in gas chromatography. To learn Solid Phase Microextraction (SPME) method. Performing analysis on GC-MS with SPME method.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1What are the separation methods?
2What is Chromatography? What are the areas where gas chromatography is used?
3What is Chromatography? What are the areas where gas chromatography is used?
4What are the advanced technological devices used in chromatography? Introduction of GC, GC-MS, GC-MS-MS devices.
5What are the advanced technological devices used in chromatography? Introduction of GC, GC-MS, GC-MS-MS devices.
6What is Solid Phase Microextraction (SPME) method? How to use?
7How to perform GC-MS analysis with SPME?
8Laboratory practice.
9Laboratory practice.
10Laboratory practice.
11Laboratory practice.
12Laboratory practice.
13Laboratory practice.
14Laboratory practice.
Recommended or Required Reading
1. Hayaloglu, A.A., Karabulut, I., 2013a. SPME/GC-MS Characterization and comparisonof volatiles of eleven varieties of Turkish cheeses. International Journal of Food Properties, 16(7): 1630-1653. 2. Delgado, J.F., Gonzales-Crespo, J., Cava,R., Ramirez, R. 2011. Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME–GC–MS. Food Chemistry, 129: 1156-1163.
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Laboratory135
Experiment135
Self Study130
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination150
Seminar150
SUM100
Term (or Year) Learning Activities50
End Of Term (or Year) Learning Activities50
SUM100
Language of Instruction
Work Placement(s)
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Seminar16060
Criticising Paper620120
TOTAL WORKLOAD (hours)180
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
PO
9
PO
10
PO
11
PO
12
PO
13
LO1             
LO2             
LO3             
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
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