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Course Description Course Name : Modified Oils and Fats Production Technologies Course Code : GM-628 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 modification of fats and oils Understands the relationship between raw materials and production technology of modified oils and fats Knows the process aplied in the production of margarine Adapts the teamwork, gain to respect professional ethics and to learn general understanding of life long learning. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : The couese aims to qulify the graduates with the knowladge about the technology and production of modified oils and fats Course Contents : Modifications of oils and fats, Fractional-Crystalization technology, Hydrogenation technology, In-Es Technology, Margarine production technologies Language of Instruction : Turkish Work Place : Classes of Food Engineering Deaprtment   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 Modifications of oils and fats Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 3 Factors affecting the meliting points of oils and fats Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 4 Trygliseridic structure of fats and oils Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 5 Modification methods of oils and fats Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 6 Technology of fractional crystalization Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 7 Fractionation of solid face Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 8 Ara sınav Study for exam Mid therm Exam 9 Fractionation of animal fats and their production Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 10 Vınterization Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 11 Hydrogenation Technology Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 12 Fatty acid formation, and their ımpostance for foods containing oils and fats Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 13 Intereseterfication Technology Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 14 Oil in water and Water in Oil Emulsions Production Technology Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 15 Margarine Production Technology Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Friberg, s. E. And Larsson, K., 1997. Food emulsions. Marcel dekker inc.,582s.  Kayahan, M., 2002 Modifiye yağlar ve üretim teknolojisi. Metu pres. 2. Baskı. Ankara. 263s.  Başoğlu, F., 2006. Yemeklik yağ teknolojileri. Nobel yayın akademi, Ankara. 349s. 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 3 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. 5 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 3 4 Use advanced information and communication technologies along with the required level of computer software knowledge 4 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 3 8 Resolve food-related problems by using research methods and setting up cause-and-effect relationship 5 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 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 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 10 30     Mid-term Exams (Written, Oral, etc.) 1 12 12     Final Exam 1 12 12 Total Workload: 145 Total Workload / 25 (h): 5.8 ECTS Credit: 6