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Information
| Code | SAFS001 |
| Name | Sourcing and Production of Sustainable Oils and Fats |
| Term | 2023-2024 Academic Year |
| Term | Fall |
| 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 Instructor |
1 |
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 | ||