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Course Description Course Name : Olive Oil Processing Technology Course Code : GM-650 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Spring (16 Weeks) ECTS : 6 Name of Lecturer(s) : Asst.Prof.Dr. TÜRKAN KEÇELİ MUTLU Learning Outcomes of the Course : Knows the appropriate cultivars for olive oil production Gains fundamental knowledge on olive oil processing Knows the sytems used durin olive oil production Has respect for professional ethics and life long learning. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : The amim of this course is to give graduate students basic fundamentals of olive oil processing Course Contents : Properties and composistion of edible oil olives, harvest time depending on ripenning index Pre process, systems used in olive oil processing, packaging and storage Classification quality and purity criteria of olive oils Language of Instruction : Turkish Work Place : Classes of Food Engineering department   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 Olive cultivars used in olive oil production Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 3 Processing olives to olive oil Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 4 Pre-processing Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 5 Olive oil, waste water and pomace Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 6 Removing olive oil from waste water Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 7 Systems used in olive oil prduction technology Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 8 Mid-term exam Studying for the exam Exam 9 The effects of systems on the composition and quality of olive oils and by products Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 10 Packaing and storage of olive oils Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 11 the composition of olive oils Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 12 Classification of olive oils Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 13 Helath effects of consumption of olive oil Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 14 The properties of olive and pomace oil. Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 15 Presentations of projects and disserattions Preperation for presentations presentation and discussions 16/17 Final exam Studying for the exam Exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Göğüş, F., Özkaya, M. T., ve Ötleş, S., 2009. Zeytinyağı. Eflatun Yayınevi. Genel Yayın No: 6. 1. Baskı. Ankara. 274 s.  Tokuşoğlu, 2010. Özel meyve: Zeytin. Kimyası, Kalite ve Teknolojisi. Sidas medya Ltd Şti 1. Baskı. Gülermat matbaacılık. Yayın No: 007-1B. 330 s  Özilbey, N., 2011. Zeytin çeşitlerimiz. Sidas medya Ltd Şti 1. Baskı. Seher matbaacılık. Yayın No: 010-1B. 192 s.  Kayahan, M., Tekin, A., 2009. Zeytinyağı Üretim Teknolojisi. TMMOB Gıda Mühendisleri odası. Kitaplar serisi: 15. Ankara. 198 s. 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.   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 70     Homeworks/Projects/Others 3 30 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   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 3 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 4 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 3 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 5 10 Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. 4 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 5 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 13 3 39     Out of Class Study (Preliminary Work, Practice) 13 4 52 Assesment Related Works     Homeworks, Projects, Others 3 15 45     Mid-term Exams (Written, Oral, etc.) 1 2 2     Final Exam 1 2 2 Total Workload: 140 Total Workload / 25 (h): 5.6 ECTS Credit: 6