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Course Description Course Name : Waste Management and Disposal in Oils and Fats Industry Course Code : GM-687 Course Type : Optional Level of Course : Second Cycle 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 : Knows the stages of waste forming in oil and fat industry Knows how to evaluate the wastes of fats and oils industry Adapts the teamwork and 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 : To provide basic knowledge about waste managment of oils and fats industry Course Contents : General properties of wastes in oils and fats industry The possible ways to re-use of wastes Commercial apllications of by waste products Waste management and the production of biodizel Language of Instruction : Turkish Work Place : Classrooms of Food Engineering Department   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Edible oils and fats Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 2 Waste oils Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 3 Re-use possibilities of waste oils and fats Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 4 Waste management Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 5 Quality control criteria of waste oils and fats Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 6 Production of lecithin and its use Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 7 Re use possibilities of extraction wastes 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 Re use posssibilities of notralization and bleachıng wastes Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 10 Production of biodizel from waste oils and fats Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 11 Methods to gain solvents Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 12 Re use posssibilities of deodorization wastes Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 13 Pomace oil production Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 14 Use of by-products of oils and fats ındustry Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 15 Re use posssibilities of by products of oils and fats ındutsry and student presentations 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   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Demir Erkut Veli, 2005, Bitkisel Yağ Sanayi Atıklarından Biyodizel Üretimi, Ege Üniversitesi Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, İzmir  Gümüşkesen Aytaç, Yemişçioğlu Fahri, 2004, Bitkisel Yağ Teknolojisi, Asya Tıp Yayıncılık,İzmir  Karaosmanoğlu Filiz, 2007, Biyomotorin ve Türkiye, http://www.biyomotorin-biodiesel.com/biomoto.html  Öztürk Mustafa, 2004, Kullanılmış bitkisel ve hayvansal yağlar, Çevre ve Orman Bakanlığı, Ankara  Batur Akif, 1997, Yağ Sanayii Atıkları ve Değerlendirme Olanakları, Ege Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü, İzmir Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 90     Homeworks/Projects/Others 1 10 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. 2 2 Examine and improve the social relationships and the norms; act to change them if necessary 2 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 1 4 Use advanced information and communication technologies along with the required level of computer software knowledge 3 5 Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise 4 6 Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering 1 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 3 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. 3 11 Have the ability to lead in situations requiring solutions to the problems in the field of food engineering 3 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 5 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 4 * 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 2 26     Out of Class Study (Preliminary Work, Practice) 13 6 78 Assesment Related Works     Homeworks, Projects, Others 1 12 12     Mid-term Exams (Written, Oral, etc.) 1 12 12     Final Exam 1 12 12 Total Workload: 140 Total Workload / 25 (h): 5.6 ECTS Credit: 6