GM628 Modified Oils and Fats and Production Technologies

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code GM628
Name Modified Oils and Fats and Production Technologies
Term 2024-2025 Academic Year
Semester . Semester
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 Doç. Dr. TÜRKAN KEÇELİ MUTLU


Course Goal / Objective

Knows that the modified oils should be specifically desgned oils for special purposes. Realizes general principles of modified oil production as well as oil quality control and qulaity assurance. Follows new emerging technologies in modified oil processing.

Course Content

Oil modification techniques. Margarin and shrtenings. Special purposes industrial oils and fats. New advances in modified oil technology.

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 Recognizes modified oil production
LO02 Realize fat modification techniques
LO03 Recognizes the necessity of quality control and quality assurance of oil production
LO04 Recognizes of modified oil industry at a national basis
LO05 Traces the technological advances in modified oil technology and solves the possible problems


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 Effective factors on physical properties of oil and fats Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
2 Techniques for oil modification-I Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
3 Techniques for oil modification-II Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
4 technique, mechanism and practical applications of fractional crystallization Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
5 hydrogenation technology Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
6 hydrogenation mechanism and kinetics Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
7 hydrogenation catalysts Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
8 Mid-Term Exam Exam Ölçme Yöntemleri:
Yazılı Sınav, Ödev
9 properties of oils that is going to be hydrogenated Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
10 control of hydrogenation Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
11 in-es technology Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
12 triglyceride structure of lipids Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
13 the mechanism and kinetics of in-es reactions Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
14 calculations in in-es technique, in-es catalysts, practices of in-es Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
15 margarine technology. New developments in modified oil technology. Rewieving references Öğretim Yöntemleri:
Anlatım, Tartışma
16 Term Exams Final Exam Ölçme Yöntemleri:
Yazılı Sınav, Sözlü Sınav
17 Term Exams Overall Evaluation Ölçme Yöntemleri:
Sözlü Sınav, 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

Update Time: 14.05.2024 09:58