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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GTP 2009 VEGETABLE OIL TECHNOLOGY COMPULSORY 3 0 1 5

Offered By

Food Technology

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

ASSISTANT PROFESSOR TOLGA AKCAN

Offered to

Food Technology

Course Objective

To introduce the edible oil raw materials produced in our country and in the world. To teach the all technological steps used for obtaining edible oils and margarine from these raw materials and to understand the basic analysis of oils.

Learning Outcomes of the Course Unit

1   Ability to classify and to introduce of edible oil raw materils. 2   Ability to grasp chemical structure and the composition of oil and its importance in nutrition. 3   Ability to show the basic analysis of oils. 4   Ability to take the necessary measures during the storage of oilseeds without spoilage. 5   Ability to explain in details the production stages of crude oil from seeds and refined oil from crude oil in detail. 6   Ability to explain the difference between animal and vegetable oils in terms of physical and chemical properties of oil. 7   Ability to explain olive oil production, to understand the importance of olive oil in nutrition.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 The synthesis of fatty acids in the cell.The synthesis of fatty acids in the cell. Introducing oilseeds produced in our country. 2 The chemical structure of fats.The chemical structure of fats. Moisture determination in oilseeds. 3 The importance of edible oils in nutrition. Fat determination in oilseeds with Soxhlet method. 4 Commercially important fats. Solution preparation used for the determination of saponification number. 5 Trading exchange criteria of oilseeds and oil fruits. Determination of saponification number. 6 Storage of oilseeds. Theoretical calculation of saponification number. 7 Midterm 8 Crude oil obtaining methods. Theoretical calculation of iodine value. 9 Crude oil obtaining methods. Solution preparation used for the determination of iodine value. 10 Refining of crude oil. Determination of iodine value. 11 Refining of crude oil. Determination of melting point. 12 Olive oil production technology. Determination of specific gravity of oil. 13 Solidification of oils. Determination of mineral oil in edible oils. 14 Margarine production. Determination of soap in refined oil. 15 Final Lab Exam

Recomended or Required Reading

Başoğlu, F., 2006. Yemeklik Yağ Teknolojileri, Nobel Yayın Dağıtım, Ankara. ISBN: 975-591-942-2

Planned Learning Activities and Teaching Methods

Face to face lectures, presentations and assignments

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 ASG ASSIGNMENT 3 FIN FINAL EXAM 4 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + FIN * 0.50 5 RST RESIT 6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + RST * 0.50 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

Exam and assignments.

Language of Instruction

Turkish

Course Policies and Rules

It is imperative to attend 70% of the courses and fulfill the requirements of the course.

Contact Details for the Lecturer(s)

tolga.akcan@deu.edu.tr

Office Hours

the days in the program specified at the beginning of the semester.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) TOTAL WORKLOAD (hours) 0

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 LO.1 5 LO.2 1 5 2 LO.3 1 1 1 5 LO.4 LO.5 1 5 LO.6 1 5 1 LO.7 1 4