TÜRKÇE
ENGLISH
Information
| Code | GM628 |
| Name | Modified Oils and Fats and Production Technologies |
| Term | 2022-2023 Academic Year |
| Semester | . Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. TÜRKAN KEÇELİ MUTLU |
Course Goal / Objective
Knows that the modified oils should be specifically desgned oils for special purposes. Realizes general principles of modified oil production as well as oil quality control and qulaity assurance. Follows new emerging technologies in modified oil processing.
Course Content
Oil modification techniques. Margarin and shrtenings. Special purposes industrial oils and fats. New advances in modified oil technology.
Course Precondition
NONE
Resources
Hamm, W., Hamilton, R.J., Calliauw, G. 2013. Edible Oil Processing. 2nd Edition. Wiley-Blackwell. 352 pages
Notes
Classroom notes prepared by the lecturer.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Recognizes modified oil production |
| LO02 | Realize fat modification techniques |
| LO03 | Recognizes the necessity of quality control and quality assurance of oil production |
| LO04 | Recognizes of modified oil industry at a national basis |
| LO05 | Traces the technological advances in modified oil technology and solves the possible problems |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | 3 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | 3 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | 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 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | 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 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Effective factors on physical properties of oil and fats | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Techniques for oil modification-I | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Techniques for oil modification-II | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | technique, mechanism and practical applications of fractional crystallization | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | hydrogenation technology | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | hydrogenation mechanism and kinetics | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | hydrogenation catalysts | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 9 | properties of oils that is going to be hydrogenated | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | control of hydrogenation | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | in-es technology | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | triglyceride structure of lipids | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | the mechanism and kinetics of in-es reactions | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | calculations in in-es technique, in-es catalysts, practices of in-es | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | margarine technology. New developments in modified oil technology. | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Final Exam | Ölçme Yöntemleri: Yazılı Sınav, Sözlü Sınav |
| 17 | Term Exams | Overall Evaluation | Ölçme Yöntemleri: Sözlü Sınav, Performans Değerlendirmesi |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||