TÜRKÇE
ENGLISH
Information
| Code | IG419 |
| Name | Oil Processing Technology |
| Term | 2024-2025 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 5 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | İngilizce |
| Level | Lisans Dersi |
| Type | Uygulamalı Ders |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. TÜRKAN KEÇELİ MUTLU |
| 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 about the necessity of quality control throughout the oil raw materials, crude oil, refining and oil modification processes, to follow new developments in oil processing technology and to gain the ability to solve possible problems to maintain oil quality.
Course Content
This course consists of information about oils, oil raw materials, storage and pre-treatment of oil seeds and fruits, crude oil production from oil seeds, olive oil production technology, oil refining, oil modification techniques, margarine production technology, vegetable oil sector, developments in oil technology and oil quality analysis methods.
Course Precondition
NONE
Resources
Hamm, W., Hamilton, R.J., Calliauw, G. 2013. Edible Oil Processing. 2nd Edition. Wiley-Blackwell. 352 pages.
Notes
Clasroom notes prepared by the lecturer
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Recognizes oil bearing materials including fruit and seeds |
| LO02 | Explains oil refining and fat modification techniques |
| LO03 | Recognizes the necessity of quality control and quality assurance of oil production |
| LO04 | Interprets the analysis result report on oil quality with their own expressions |
| LO05 | Develops ideas about solutions to possible problems in the field of oil technology |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | 2 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 3 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Oils and fats | Literature review | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Oil-Bearing Materials | Literature review | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Handling, Storage and Pretreatments of Oil-Bearing Materials | Literature review | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Production of fats and oils | Literature review | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 5 | Crude Oil Production and Olive oil production technology | Literature review | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Refining of Crude Oil | Literature review | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar, Problem Çözme |
| 7 | Modification of Oils | Literature review | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay, Problem Çözme |
| 8 | Mid-Term Exam | Exam Preperation | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 9 | Oil modification techniques (Hydrogenization) | Literature review | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 10 | Oil modification techniques ( interesterification) | Literature review | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Oil modification techniques (Fat Cyrstallization, margarine production technology) | Literature review | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 12 | Structured Fats and Fat substitutes | Literature review | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar, Problem Çözme |
| 13 | Oil ındustry in Turkey | Literature review | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 14 | New advances in Oil processing Technology I | Literature review | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası, Örnek Olay, Altı Şapka |
| 15 | New advances in Oil processing Technology II | Literature review | Öğretim Yöntemleri: Anlatım, Tartışma, Benzetim, Altı Şapka, Örnek Olay, Deney / Laboratuvar |
| 16 | Term Exams | Exam Preperation | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 17 | Term Exams | Exam Preperation | Ölçme Yöntemleri: Yazılı Sınav, Ödev, Performans Değerlendirmesi |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 3 | 42 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 3 | 3 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 125 | ||
| Total Workload / 25 (h) | 5,00 | ||
| ECTS | 5 ECTS | ||