TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (MASTER) (WITH THESIS) | |
| Code | GM628 |
| Name | Modified Oils and Fats and Production Technologies |
| 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 | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. TÜRKAN KEÇELİ MUTLU |
| Course Instructor |
Prof. Dr. TÜRKAN KEÇELİ MUTLU
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of this course is to comprehend the basic knowledge of modified oil production processes and to gain the ability to solve possible problems in order to maintain oil quality during the redesign of oils by modification. In line with this general objective, the following learning outcomes are expected to be gained:.
Course Content
This course consists of information about oil modification techniques, industrial oils produced for special purposes, and developments in the field of modified oil technology.
Course Precondition
NONE
Resources
Namal Senanayake, S.P.J. and Shahidi, F (2020) Modification of Fats and Oils via Chemical and Enzymatic Methods F. Shahihidi, (Eds.) Bailey’s Industrial Oil and Fat Products, seventh Edition, 729-759 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 in modified oil production technology |
| LO02 | Distinguishes the processes applied during industrial oil production. |
| LO03 | Understands the principles of quality assurance in the production processes of industrial oils designed by modification |
| LO04 | Develops ideas about solutions to possible problems in modified oil production |
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 | Effective factors on physical properties of oil and fats | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 2 | Techniques for oil modification-I | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 3 | Techniques for oil modification-II | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 4 | Technique, mechanism and practical applications of fractional crystallization | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma, Altı Şapka |
| 5 | Hydrogenation technology | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma, Altı Şapka |
| 6 | Hydrogenation mechanism and kinetics | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 7 | Hydrogenation catalysts | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 8 | Mid-Term Exam | Exam | Ölçme Yöntemleri: Sözlü Sınav |
| 9 | Properties of oils that is going to be hydrogenated | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma, Grup Çalışması |
| 10 | Control of hydrogenation | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma, Grup Çalışması |
| 11 | in-es Technology | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 12 | Triglyceride structure of lipids | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma, Grup Çalışması |
| 13 | The mechanism and kinetics of in-es reactions | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma, Benzetim |
| 14 | Calculations in in-es technique, in-es catalysts, practices of in-es | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma, Problem Çözme |
| 15 | Margarine technology. New developments in modified oil technology. | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma, Grup Çalışması |
| 16 | Term Exams | Final Exam | Ölçme Yöntemleri: Ödev |
| 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 | ||