TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (MASTER) (WITH THESIS) | |
| Code | GM670 |
| Name | Frying Oil Production Technology and Frying Process |
| Term | 2018-2019 Academic Year |
| Term | Spring |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. TÜRKAN KEÇELİ MUTLU |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
Knows that the frying oils should be specifically desgned oils for special purposes. Realizes general principles of frying oil production as well as oil quality control during whole frying process. Follows new emerging technologies in frying oil processing and solves the possible problems during processing of oils and fats.
Course Content
Types of frying. Equipments for frying in industry. The importance of frying process due food safety. Spesification for frying oils. Frying oil production technologies.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Recognizes frying oil production processes |
| LO02 | Recognizes the necessity of quality control and quality assurance of frying oil production |
| LO03 | Recognizes of frying oil industry at a national basis |
| LO04 | Traces the technological advances in frying oil technology and solves the possible problems |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | |
| PLO02 | - | Understands the interdisciplinary relationship related to the field of food engineering. | |
| PLO03 | - | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | |
| PLO04 | - | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | - | Performs independent studies related to the field of food engineering. | |
| PLO06 | - | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | - | Leads the way in solving problems In food engineering fields. | |
| PLO08 | - | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | - | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | |
| PLO10 | - | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | |
| PLO11 | - | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | - | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | - | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | - | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | - | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Frying oils specifications | Rewieving references | |
| 2 | Frying oils production process for special purposes-I | Rewieving references | |
| 3 | Frying oils production process for special purposes-II | Rewieving references | |
| 4 | Frying oils production process for special purposes-II | Rewieving references | |
| 5 | Changes in frying oil during frying process | Rewieving references | |
| 6 | Quality Assurance during frying process | Rewieving references | |
| 7 | Quality control during frying process | Rewieving references | |
| 8 | Mid-Term Exam | Exam | |
| 9 | Equipments for frying | Rewieving references | |
| 10 | Basic principles of frying and types of frying | Rewieving references | |
| 11 | Shallow roast frying , Deep frying | Rewieving references | |
| 12 | The imposrtnace of frying on the basis of nutrition | Rewieving references | |
| 13 | Food safety issues of frying oils | Rewieving references | |
| 14 | Food safety issues of fried foods | Rewieving references | |
| 15 | New advances in frying oil processing technology | Rewieving references | |
| 16 | Term Exams | Final Sınavı | |
| 17 | Term Exams | Overall Evaluation |