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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

ASSOCIATE 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   Classifies oilseeds, explains their properties, and identifies their industrial uses. 2   Explains the chemical structure of oils and evaluates their functional roles in nutrition. 3   Applies basic analysis methods on vegetable oils and interprets the results. 4   Identifies storage conditions required to prevent spoilage of oilseeds and plans preventive measures. 5   Explains and interprets the stages of crude oil and refined oil production from oilseeds. 6   Compares vegetable and animal fats in terms of physical, chemical, and nutritional properties. 7   Describes olive oil production processes, explains quality criteria, and evaluates its nutritional importance. 8   Analyzes the quality parameters of vegetable oil products and production-related problems, proposes solutions.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Introduction to Oilseeds and Oil Chemistry Overview of oilseeds and the importance of vegetable oils in food technology. Includes introduction to fatty acid synthesis. 2 Chemical Structure of Oils Moisture content is measured in selected oilseeds. 3 Nutritional Value of Edible Oils Functions of dietary lipids. Soxhlet extraction used to determine crude fat content. 4 Classification of Edible Oils Animal vs. plant oils, saturated vs. unsaturated fats. Oil types discussed. 5 Commercially Important Oils Types of oils used in the industry are evaluated. Solutions are prepared for saponification value testing. 6 Quality Criteria and Exchange Specifications Commercial parameters affecting seed quality and analysis methods are discussed. 7 Storage and Stability Storage conditions to prevent spoilage are discussed. Theoretical saponification value is calculated. 8 Midterm Exam Written exam covering learning outcomes. 9 Crude Oil Extraction Methods I Mechanical pressing and solvent extraction are explained. Theoretical iodine value is calculated. 10 Crude Oil Extraction Methods II Extraction yields are compared based on solvent type and methods. Iodine value is determined. 11 Refining of Crude Oil I Degumming and neutralization processes are detailed. Iodine value test is repeated. 12 Refining of Crude Oil II Bleaching and deodorization are explained with examples. Specific gravity is measured. 13 Olive Oil Production Technology Processing stages of olives are introduced. Melting point of oils is determined. 14 Solidification of Oils Hydrogenated oils and crystallization are explained. Mineral oil test is performed. 15 Margarine Production Emulsion systems and additive functionalities are discussed. Soap presence is tested. 16 Final Exam Practical and theoretical knowledge are assessed.

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

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) Lectures 14 3 42 Preparation about subject 14 1 14 Labratory 14 1 14 Student Presentations 2 3 6 Preparation for midterm exam 1 5 5 Preparation for final exam 1 8 8 Lab Exam Preparation 1 5 5 Lab Preparation 14 1 14 Preparations before/after weekly lectures 14 1 14 Final 1 1 1 Midterm 1 1 1 Practical exam 1 1 1 Project Final Presentation 1 1 1 TOTAL WORKLOAD (hours) 126

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 PO.12 PO.13 LO.1 5 5 LO.2 5 5 5 LO.3 5 5 5 5 5 5 LO.4 5 5 LO.5 5 5 5 LO.6 5 5 5 LO.7 5 5 5 5 LO.8 5 5 5 5