TÜRKÇE
ENGLISH
Information
| Code | SAFS004 |
| Name | Frying Oils Techology and Food Safety for Frying Oils |
| Term | 2024-2025 Academic Year |
| Term | Spring |
| 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 |
Prof. Dr. TÜRKAN KEÇELİ MUTLU
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of this course is to comprehend the basic knowledge of frying oil production processes and to gain the ability to solve possible problems in order to maintain oil quality during frying. In line with this general objective, the following learning outcomes are expected to be gained:.
Course Content
This course consists of information about the production technology of frying oils, the frying process, and the importance of the changes that occur in oils and fried oil in terms of food safety.
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 | Distinguish frying oil production processes |
| LO02 | Understands the principles of quality assurance and quality control in cooking oil production processes |
| LO03 | Follows developments related to food safety |
| LO04 | Criticizes the negative effects of frying oils on nature. |
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. | |
| 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. | 3 |
| 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. | |
| 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 | Frying oil Technology | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Desired qualities of frying oils | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Control criteria for fats and oils used for frying | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Types of frying I | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Types of frying II | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Frying mechanism | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Frying equipments | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Exam | Ölçme Yöntemleri: Sözlü Sınav |
| 9 | Effects of frying | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Changes that occur in fried oil | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Changes in the fried product | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Health effects of products formed during frying | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Storage and transfer of cooking oil and waste oil management | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Frying oils and their evaluation in terms of food safety | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Stability and enrichment of frying oils | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term exams | Final exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term exams | Overall evaluation | 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 | ||