SAFS001 Sourcing and Production of Sustainable Oils and Fats

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code SAFS001
Name Sourcing and Production of Sustainable Oils and Fats
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 İngilizce
Level Doktora Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator


Course Goal / Objective

Realizes general principles of crude oil production, refining period and oil modification techniques as well as oil quality criteria. Follow new emerging Technologies in oil processing and solves the possible problems during processing oils and fats.

Course Content

ProductionProduction of fats and oils, Crude Oil Production, Refining of Crude Oil, Modification of Oils and Fats, Hydrogenation, Interesterfication, Fractionation, Fat Cyrstallization, Structured Fats, Fat Substitutes, Analytical Tests used for the charecterization of oils

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 crude oil production from oil bearing materials
LO02 Realize oil refining and fat modification techniques
LO03 Recognizes the necessity of quality control and quality assurance of oil production
LO04 Recognizes of oil industry at a national basis
LO05 Traces the technological advances in oil technology and solves the possible problems


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Have theoretical and applied knowledge about the basic principles of Sustainable Agricultural Science (Agroecology) and Food Security. 3
PLO02 Yetkinlikler - Öğrenme Yetkinliği Learns national and international certificated agricultural systems and chemical residue-free production.
PLO03 Bilgi - Kuramsal, Olgusal Gains knowledge of laws and regulations on sustainable agriculture and food security and improve new approaches. 4
PLO04 Beceriler - Bilişsel, Uygulamalı Plans and apply the appropriate crop rotation systems for water and mineral cycle within the ecosystem dynamics.
PLO05 Beceriler - Bilişsel, Uygulamalı It develops healthy plant production materials (seeds, seedlings) and animal products beneficial for human nutrition.
PLO06 Bilgi - Kuramsal, Olgusal Gain knowledge on environmentally friendly strategies for the protection, development and sustainable use of soil and water resources.
PLO07 Beceriler - Bilişsel, Uygulamalı It develops fertilization programs which ecologically oriented soil and healthy nutrition of the crop for sustainable soil management.
PLO08 Beceriler - Bilişsel, Uygulamalı Gains knowledge about the disease factors, harmful weeds, insects, nematodes and mites that cause yield loss in culture plant cultivation.
PLO09 Yetkinlikler - Alana Özgü Yetkinlik It ensures that plant and animal production is carried out with a holistic approach in sustainable agricultural systems.
PLO10 Beceriler - Bilişsel, Uygulamalı Learn to create timely and correct mechanization programs.
PLO11 Yetkinlikler - Alana Özgü Yetkinlik On the basis of economic sustainability in agricultural production, it develops approaches that will ensure product acquisition and safe transportation to the consumer. 4
PLO12 Beceriler - Bilişsel, Uygulamalı It can develop systems that will ensure food safety and food security.
PLO13 Yetkinlikler - Alana Özgü Yetkinlik Knows the agricultural processes and economic analyzes of the produced yields to provide maximum benefit to the producer. 3
PLO14 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Develop and perform independent or team research and development projects on sustainable agriculture and food safety.


Week Plan

Week Topic Preparation Methods
1 Production of fats Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
2 Production of crude oils Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
3 Production of fish oil Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
4 Olive oil production technology Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
5 Refining of Crude Oil Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
6 Degumming and Notralization of crude oils Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
7 Winterization and Bleaching and Deodosrisation of crude oils Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
8 Mid-Term Exam Exam Ölçme Yöntemleri:
Sözlü Sınav
9 Oil modification technology Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
10 Hydrogenition Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
11 Interesterification Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
12 Fractionation Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
13 Fat Cyrstallization, margarine production and sturctude fats technology Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
14 New advances in Oil processing Technology Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
15 Oil ındustry in Turkey Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
16 Term Exams Exam Ölçme Yöntemleri:
Ödev
17 Term Exams Exam Ölçme Yöntemleri:
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

Update Time: 14.11.2022 10:33