TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (MASTER) (WITH THESIS) | |
| Code | GM647 |
| Name | Analitic Quality Control of Edible Oils |
| Term | 2024-2025 Academic Year |
| Term | Fall |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Uygulamalı Ders |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. TÜRKAN KEÇELİ MUTLU |
| Course Instructor |
Prof. Dr. TÜRKAN KEÇELİ MUTLU
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of this course is to gain a basic knowledge of the basic principles of oil quality control, the accuracy and precision of experimental data and the ability to identify techniques useful in the analysis of oils. In line with this general objective, the following learning outcomes are expected to be gained.
Course Content
This course consists of information about sampling methods of oil bearing materials, analyses applied to crude and refined oils, olive oil purity and quality criteria, sensory analysis tests, related national and international regulations, standards, and communiqués.
Course Precondition
None
Resources
Shahidi, F. (2020), Edible Oil And Fat Products: Chemistry, Properties, And Safety Aspects. F. Shahihidi, (Eds.) Bailey’s Industrial Oil and Fat Products, seventh Edition, 1-559 pp, John Wiley and Sons, ISBN:978-1-119-25788-2, USA
Notes
Classroom notes prepared by the lecturer.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the processes of representative sampling of oil-bearing materials, edible oils and fats |
| LO02 | Understands the principles of quality assurance in the production processes of vegetable and animal crude and refined oils |
| LO03 | Interprets the analysis result report on the quality of edible oils and fats |
| LO04 | Develop ideas about solutions to possible problems in edible oil quality control |
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. | 3 |
| 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. | |
| 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. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Taking samples from oil bearing materials (seed, fruits) | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 2 | Taking samples from crude oils | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar, Örnek Olay |
| 3 | General analysis for oil seeds (total fat, moisture) | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar, Beyin Fırtınası |
| 4 | General analysis for oil fruits (properties fruits and their kernels, ripenning index) | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar, Grup Çalışması |
| 5 | Determining the specific gravity, refractive index, impurity in crude and refined oils | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar, Örnek Olay |
| 6 | Determining specific gravity in olive oil | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar, Problem Çözme |
| 7 | Determining peroxide index and free fatty acids | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar, Altı Şapka |
| 8 | Mid-Term Exam | Exam Preparation | Ölçme Yöntemleri: Sözlü Sınav |
| 9 | Determining conjugated diene and p-anisidine value | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar, Örnek Olay |
| 10 | Determining saponified and unsaponified matter | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar, Örnek Olay |
| 11 | Determining krismer and bellier index | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar, Grup Çalışması |
| 12 | Determining iodine number | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar, Grup Çalışması |
| 13 | Determining fatty acids (GC) | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar, Grup Çalışması |
| 14 | Determining phenolic compounds, tocopherols, chlrophyls and caretenoids in oils | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar, Bireysel Çalışma |
| 15 | Experessing the results according to official documents and standarts etc. | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar, Grup Çalışması, Örnek Olay |
| 16 | Term Exams | Exam | Ölçme Yöntemleri: Ödev |
| 17 | Term Exams | Exam | Ölçme Yöntemleri: Ödev, Performans Değerlendirmesi |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Oral Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
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 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 28 | 28 |
| Total Workload (Hour) | 154 | ||
| Total Workload / 25 (h) | 6,16 | ||
| ECTS | 6 ECTS | ||