| Course Description |
|
| Course Name |
: |
Frying process and Frying oil Production |
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| Course Code |
: |
GM-670 |
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| Course Type |
: |
Optional |
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| 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 |
: |
Has knowledge about frying oil production and comprehends the relationship between oil stocks and production technology
Knows process applied in frying oil production
Has the ability to use knowledge on frying oil production
Has respect for professional ethics and life long learning
|
|
| Mode of Delivery |
: |
Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
None |
|
| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
: |
To provide information about the basic fundamentals of frying oil production and frying process |
|
| Course Contents |
: |
Frying oil technology
Fryin process and the changes both in oils and foods
Properties and quality control criteria of frying oils |
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| Language of Instruction |
: |
Turkish |
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| Work Place |
: |
Classrooms at Food Engineering Department |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
Production of frying oils in the world |
Reading hand outs and related chapters of books |
Lecturing, class discussion, audio-video and internet presentations |
|
2 |
Properties of frying oils |
Reading hand outs and related chapters of books |
Lecturing, class discussion, audio-video and internet presentations |
|
3 |
Quality control criteria of fats and oils used fro frying oil purposes |
Reading hand outs and related chapters of books |
Lecturing, class discussion, audio-video and internet presentations |
|
4 |
Variety of frying |
Reading hand outs and related chapters of books |
Lecturing, class discussion, audio-video and internet presentations |
|
5 |
Pre and deep frying |
Reading hand outs and related chapters of books |
Lecturing, class discussion, audio-video and internet presentations |
|
6 |
Mechansim of frying process |
Reading hand outs and related chapters of books |
Lecturing, class discussion, audio-video and internet presentations |
|
7 |
Equipments of frying |
Reading hand outs and related chapters of books |
Lecturing, class discussion, audio-video and internet presentations |
|
8 |
Mid-term exam |
Review for the exam |
Exam |
|
9 |
The effects of frying processs |
Reading hand outs and related chapters of books |
Lecturing, class discussion, audio-video and internet presentations |
|
10 |
Changes in oil after frying |
Reading hand outs and related chapters of books |
Lecturing, class discussion, audio-video and internet presentations |
|
11 |
Changes in food after frying |
Reading hand outs and related chapters of books |
Lecturing, class discussion, audio-video and internet presentations |
|
12 |
The health effect of frying. Storage, transfer of fried oils and waste management |
Reading hand outs and related chapters of books |
Lecturing, class discussion, audio-video and internet presentations |
|
13 |
Food safety issues in frying oils.Fortfiying of fryin oils for long-life stability |
Reading hand outs and related chapters of books |
Lecturing, class discussion, audio-video and internet presentations |
|
14 |
Homework presentation |
Preperation for presentation |
Presentations and discussions |
|
15 |
Project presentation |
Preperation for presentation |
Presentations and discussions |
|
16/17 |
Final exam |
Review for the exam |
Exam |
|
|
| 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. |
5 |
|
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 |
2 |
|
4 |
Use advanced information and communication technologies along with the required level of computer software knowledge |
1 |
|
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 |
4 |
|
7 |
Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering |
5 |
|
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 |
5 |
|
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 |
4 |
|
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 |
5 |
|
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 |
3 |
|
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). |
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