GM647 Analitic Quality Control of Edible Oils

6 ECTS - 2-2 Duration (T+A)- . Semester- 3 National Credit

Information

Code GM647
Name Analitic Quality Control of Edible Oils
Term 2024-2025 Academic Year
Semester . Semester
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 Doç. Dr. TÜRKAN KEÇELİ MUTLU


Course Goal / Objective

Recognizes physical, chemical and instrumental analyses used for edible oils.

Course Content

Taking samples from oil seeds and oily fruits; analyses for crude oils; analyses for refined edible oils; quality, purity and sensory tests for olive oils; standards and expressing the results of the quality control tests for edible 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 Realizes how to make sampling from oiş bearing materials
LO02 Recognizes the analysisi apllied to crude oils
LO03 Recognizes the analysisi apllied to refined oils
LO04 Relaizes the analysis to measure purity, quality control analysis applied to olive oil as well as sensory evaluation of extra virgin olive oil


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. 4
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. 3
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. 3


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
3 General analysis for oil seeds (total fat, moisture) Literature review and reading Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
4 General analysis for oil fruits (properties fruits and their kernels, ripenning index) Literature review and reading Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
5 Determining the specific gravity, refractive index, impurity in crude and refined oils Literature review and reading Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
6 Determining specific gravity in olive oil Literature review and reading Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
7 Determining peroxide index and free fatty acids Literature review and reading Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
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
10 Determining saponified and unsaponified matter Literature review and reading Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
11 Determining krismer and bellier index Literature review and reading Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
12 Determining iodine number Literature review and reading Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
13 Determining fatty acids (GC) Literature review and reading Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
14 Determining phenolic compounds, tocopherols, chlrophyls and caretenoids in oils Literature review and reading Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
15 Experessing the results according to official documents and standarts etc. Literature review and reading Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
16 Term Exams Exam Ölçme Yöntemleri:
Sözlü Sınav
17 Term Exams Exam Ölçme Yöntemleri:
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 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

Update Time: 14.05.2024 09:58