| Course Description |
|
| Course Name |
: |
Quality Control of Edible Oils |
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| Course Code |
: |
GM-647 |
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| Course Type |
: |
Optional |
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| Level of Course |
: |
Second Cycle |
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| Year of Study |
: |
1 |
|
| Course Semester |
: |
Fall (16 Weeks) |
|
| ECTS |
: |
6 |
|
| Name of Lecturer(s) |
: |
Asst.Prof.Dr. TÜRKAN KEÇELİ MUTLU
|
|
| Learning Outcomes of the Course |
: |
Konws the tests for edible oils
Gains the knowledge how to make quality control of edible oils
Makes and applies the quality control tests for edible oils and expresses the results
Adapt the teamwork and have respect for professional ethics and life long learning.
|
|
| Mode of Delivery |
: |
Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
None |
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
: |
To provide information about the physical and chemical analyses applied to edible oils. |
|
| Course Contents |
: |
Taking samples from oils seeds and oily fruits,
Analysis for crude oils
Analysis for edible oils
Quality, purity and sensory tests for olive oils
Standards and expressing the results of quality control tests for edible oils |
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| Language of Instruction |
: |
Turkish |
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| Work Place |
: |
Classes and laborotories of food engineering departments |
|
|
Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
Introduction |
Reading hand outs and related chapters of books |
Lecturing, class discussion, audio-video and internet presentations |
|
2 |
Taking samples from oil seeds, oily fruits and oils |
Reading hand outs and related chapters of books |
Lecturing, Experiment and discussiions in Lab |
|
3 |
Analysis for oil seeds and oily fruits (Fat, moisture properties of seed and fruits and their kernels, ripenning index) |
Reading hand outs and related chapters of books |
Lecturing, Experiment and discussiions in Lab |
|
4 |
Determining Specificic gravity, refractive index, impurity in crude and refined oils |
Reading hand outs and related chapters of books |
Lecturing, Experiment and discussiions in Lab |
|
5 |
Determining specific gravity in olive oil |
Reading hand outs and related chapters of books |
Lecturing, Experiment and discussiions in Lab |
|
6 |
Determining peroxide index and free fatty acids |
Reading hand outs and related chapters of books |
Lecturing, Experiment and discussiions in Lab |
|
7 |
Determining conjugated diene and p-anisidine value. |
Reading hand outs and related chapters of books |
Lecturing, Experiment and discussiions in Lab |
|
8 |
Mid-therm exam |
Studying for the exam |
Exam |
|
9 |
Determining saponified and unsaponified matter |
Reading hand outs and related chapters of books |
Lecturing, Experiment and discussiions in Lab |
|
10 |
Determining krismer and bellier index |
Reading hand outs and related chapters of books |
Lecturing, Experiment and discussiions in Lab |
|
11 |
Determining iodine number |
Reading hand outs and related chapters of books |
Lecturing, Experiment and discussiions in Lab |
|
12 |
Pomace test |
Reading hand outs and related chapters of books |
Lecturing, Experiment and discussiions in Lab |
|
13 |
Determining fatty acids (GC) |
Reading hand outs and related chapters of books |
Lecturing, Experiment and discussiions in Lab |
|
14 |
Determining phenolic compounds, tocopherols, chlrophyls and caretenoids in oils |
Reading hand outs and related chapters of books |
Lecturing, Experiment and discussiions in Lab |
|
15 |
Experessing results according to official documents standarts etc., |
Reading hand outs and related chapters of books |
Lecturing, class discussion, audio-video and internet presentations |
|
16/17 |
Final exam |
Studying for the exam |
Exam |
|
|
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Nas, S., Gökalp, H.Y., Ünsal, M. 2001. Yağlı Tohumlar, Yağ Üretim Aşamaları ve Mamül Üründe Kalite Kontrol Analizleri. Bitkisel Yağ Teknolojisi. Pamukkale Üniversitesi Yayınları, 220 s
Türk Standartları Enstitüsü, TS 342 Yemeklik Zeytinyağı Muayene ve Deney Yöntemleri, 2003. Ankara
|
| |
| Required Course Material(s) |
Türk Gıda Kodeksi Yönetmeliği (TGK) Zeytinyağı ve Prina yağ Numune Alma ve Analiz Metodları Tebliği (2010/36). Tarım ve Köyişleri Bakanlığı, Ankara
Türk Gıda Kodeksi Yönetmeliği (TGK) Zeytinyağı ve Prina Yağı Tebliği (2010/35). Tarım ve Köyişleri Bakanlığı, Ankara.
Türk Gıda Kodeksi Yönetmeliği (TGK) Bitki Adı ile Anılan Yemeklik Yağlar Tebliği (2010/17). Tarım ve Köyişleri Bakanlığı, Ankara
AOAC. (1990). Official Methods of Analysis of the Association of Official Analytical Chemists, 15th edn (edited by K. Helrich). Arlington, VA: Association of Official Analytical Chemists
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|
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. |
3 |
|
2 |
Examine and improve the social relationships and the norms; act to change them if necessary |
4 |
|
3 |
Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio |
5 |
|
4 |
Use advanced information and communication technologies along with the required level of computer software knowledge |
5 |
|
5 |
Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise |
5 |
|
6 |
Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering |
4 |
|
7 |
Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering |
4 |
|
8 |
Resolve food-related problems by using research methods and setting up cause-and-effect relationship |
4 |
|
9 |
Carry out work reqiring expertise in the food engineering field independently |
4 |
|
10 |
Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. |
5 |
|
11 |
Have the ability to lead in situations requiring solutions to the problems in the field of food engineering |
5 |
|
12 |
Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning |
4 |
|
13 |
Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values |
4 |
|
14 |
Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes |
5 |
|
15 |
Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies |
3 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
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