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| Course Description |
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| Course Name |
: |
Vegetable Oil Processing Technology |
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| Course Code |
: |
GM 476 |
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| Course Type |
: |
Optional |
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| Level of Course |
: |
First Cycle |
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| Year of Study |
: |
4 |
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| Course Semester |
: |
Spring (16 Weeks) |
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| ECTS |
: |
4 |
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| Name of Lecturer(s) |
: |
Asst.Prof.Dr. TÜRKAN KEÇELİ MUTLU
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| Learning Outcomes of the Course |
: |
Kows classification of oily materials and their deterioration
Knows equipment, methods and systems used in oil seed and olive processing for crude oil
Makes raffinations and modifications of oils
is rescpecful to ethics and has awareness of long life learning
Classifies the oily materials
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| 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 give information about the principals of vegetable oil processing and its application fields. |
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| Course Contents |
: |
oil seeds, oil fruits, raw oil otaining methods, oil rafination, olive oil processing, modified oil processing, quality control of vegetable and animal oil |
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| Language of Instruction |
: |
Turkish |
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| Work Place |
: |
Classroom |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
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1 |
Lipids and their classificitaions |
Reading hand outs and related chapters of books |
Lecturing, class discussion, audio-video and internet presentations, |
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2 |
Fatty acids (saturated and unstaurated) |
Reading hand outs and related chapters of books |
Lecturing, class discussion, audio-video and internet presentations, |
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3 |
Chemical reactions of lipids and fatty acids |
Reading hand outs and related chapters of books |
Lecturing, class discussion, audio-video and internet presentations, |
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4 |
Otooxidation and deterioration of oily materilas and oils |
Reading hand outs and related chapters of books |
Lecturing, class discussion, audio-video and internet presentations, |
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5 |
Oil materials and vegetable oils |
Reading hand outs and related chapters of books |
Lecturing, class discussion, audio-video and internet presentations, |
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6 |
Extracting crude oil from oily materials |
Reading hand outs and related chapters of books |
Lecturing, class discussion, audio-video and internet presentations, |
|
7 |
Olive oil production Technology |
Reading hand outs and related chapters of books |
Lecturing, class discussion, audio-video and internet presentations, |
|
8 |
Mid therm exam |
Studying for the exam |
Mid therm exam |
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9 |
Rafination Technology |
Reading hand outs and related chapters of books |
Lecturing, class discussion, audio-video and internet presentations, |
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10 |
Modified oil technology |
Reading hand outs and related chapters of books |
Lecturing, class discussion, audio-video and internet presentations, |
|
11 |
Technical Trip to oil processing factory |
Reading hand outs and related chapters of books |
Lecturing, Experiment, report and discussiions in Lab |
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12 |
Quality control tests used for refined vegetable oils |
Reading hand outs and related chapters of books |
Lecturing, Experiment, report and discussiions in Lab |
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13 |
Quality control of olive oils |
Reading hand outs and related chapters of books |
Lecturing, Experiment, report and discussiions in Lab |
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14 |
Quality control of vegetable oils |
Reading hand outs and related chapters of books |
Lecturing, Experiment, report and discussiions in Lab |
|
15 |
Applications in practice and official sides of refined oils |
Reading hand outs and related chapters of books |
İnvited speakers from ministry of agriculture and from oil processing plants |
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16/17 |
Final exam |
Studying for the exam |
Final exam |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Göğüş, F., Özkaya, M.T., Ötleş, S., 2008. Zeytinyağı.Eflatun yayınevi. Ankara. 267 s.
Nas, S., Gökalp, H.Y. , Ünsal, M. 2001. Bitkisel Yağ Teknolojisi. Pamukkale Üniversitesi Yayınları, Denizli. 220s.
Kayahan, M., Tekin, A., 2006. Zeytinyağı Üretim Teknolojisi. TMMOB Gıda Mühendisleri Odası. Kitaplar Serisi: 15. Ankara. 198 s.
Gümüşkesen, A.S., ve Yemişcioğlu, F., 2004. Bitkisel Yağ Teknolojisi. Asya Tıp Yayıncılık Ltd. İzmir. 224 s.
Kayhan M. 2002. Modifiye Yağlar e Üretim Teknolojileri. ODTÜ Geliştirme Vakfı Yayıncılık ve İletişim A. Ş. Yayını 2002 Basım, 288 sayfa, Ankara
Kayhan M. 2005. Yemeklik Yağ Rafinasyon Teknolojisi. TMMOB Gıda Mühendisleri Odası Kitaplar Serisi: 7, 234 sayfa, Ankara
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| Required Course Material(s) | |
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
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Mid-term Exams (Written, Oral, etc.) |
1 |
90 |
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Homeworks/Projects/Others |
1 |
10 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
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Final Assessments
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100 |
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Rate of Final Assessments to Success
|
60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
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1 |
Gains the ability to use knowledge and skills in his/her field. |
5 |
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2 |
Improve a process-based system using the methods of measurement and evaluation |
5 |
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3 |
Has knowledge in the fields of basic science, engineering and food science and technology |
5 |
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4 |
Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications |
5 |
|
5 |
Researches and analyzes complex systems using scientific methods |
4 |
|
6 |
Uses objective and subjective methods to evaluate food quality and interprets the results |
5 |
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7 |
Selects and uses modern technical systems in food engineering and technology applications |
4 |
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8 |
Uses laboratories, does food analyses and evaluates, interprets and reports the results, |
5 |
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9 |
Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility |
4 |
|
10 |
Complies with teamwork |
4 |
|
11 |
Analytically and critically evaluates the learned information. |
4 |
|
12 |
Knows the necessity of lifelong learning. |
5 |
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13 |
Communicates effectively and healthily in the relevant field and uses communication technologies |
5 |
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14 |
Knows a foreign language at a level to follow the literature about foods and communicate |
5 |
|
15 |
is respectful of professional ethics |
5 |
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16 |
Has ability to plan, implement and develop a food process |
4 |
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17 |
Knows the legislation and management systems related to foods |
4 |
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18 |
Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development |
4 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
|
Class Time (Exam weeks are excluded) |
13 |
4 |
52 |
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Out of Class Study (Preliminary Work, Practice) |
13 |
1 |
13 |
| Assesment Related Works |
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Homeworks, Projects, Others |
1 |
12 |
12 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
6 |
6 |
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Final Exam |
1 |
6 |
6 |
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Total Workload: | 89 |
| Total Workload / 25 (h): | 3.56 |
| ECTS Credit: | 4 |
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