TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (MASTER) (WITH THESIS) | |
| Code | GM0024 |
| Name | Frying Oil Production Technology and Frying Process |
| 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 | |
| Course Instructor |
Prof. Dr. TÜRKAN KEÇELİ MUTLU
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of this course is to gain basic knowledge of the principles of frying oil processing technology and the ability to identify useful techniques for the utilization and waste management of frying oils. In line with this general objective, the following learning outcomes are expected to be gained:.
Course Content
This course consists of information about frying oils and changes in the fried product, desired qualities, and quality control criteria in frying oils.
Course Precondition
NONE
Resources
Gupta, M.K., 2020. Frying oils. Bailey’s Industrial Oil and Fat Products, 7th Edition, Six Volume Set. Edited by Fereidoon Shahidi. John Wiley & Sons, Inc. USA
Notes
Sahin, K., Bilici, S. 2024 Kızartma ile Oluşan Isıl Proses Kirleticileri ve Sağlık Etkileri . Uludağ Üniversitesi Ziraat Fakültesi Dergisi. 38(1), s. 283-300
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the processes in frying oil production technology |
| LO02 | Understands the relationship between oil types used for frying oil design |
| LO03 | Understands the principles of quality assurance in cooking oil production processes |
| LO04 | Develops ideas about solutions to possible problems in frying oil waste management |
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. | |
| 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. | |
| 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 | Frying oil production | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 2 | Desired qualities of frying oils | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay, Altı Şapka |
| 3 | Control criteria of fats and oils used for frying | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Grup Çalışması |
| 4 | Types of frying 1 | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Gösterip Yaptırma, Beyin Fırtınası |
| 5 | Types of frying 2 | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Frying mechanism | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Benzetim |
| 7 | Frying equipment | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma |
| 8 | Mid-Term Exam | Exam | Ölçme Yöntemleri: Sözlü Sınav |
| 9 | Effects of frying | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası |
| 10 | Changes in oil | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Grup Çalışması |
| 11 | Changes in the fried product | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 12 | Health effects of products formed during frying | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Altı Şapka |
| 13 | Storage and transfer of frying oils and waste oil management | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Grup Çalışması |
| 14 | Frying oils and their evaluation in terms of food safety | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 15 | Stability and enrichment of frying oils | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Gösterip Yaptırma |
| 16 | Term Exams | Exam | Ölçme Yöntemleri: Ödev |
| 17 | Term Exams | Exam | 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 | ||