TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (MASTER) (WITH THESIS) | |
| Code | GM005 |
| Name | Olive Oil Processing Technology |
| Term | 2024-2025 Academic Year |
| Term | Fall |
| 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
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of this course is to comprehend the basic knowledge about the production of quality olive oil, to follow new developments in oil processing technology and to gain the ability to solve possible problems for the protection of oil quality.
Course Content
This course consists of information about the systems used in the production of olive oil, production of quality olive oil, packaging and storage of olive oil, quality and purity criteria and sensory analysis of olive oils.
Course Precondition
NONE
Resources
Kiritsakis, A., Keceli Mutlu, T., Kiritsakis, K. 2020. Olive Oil, F. Shahihidi, (Eds.) Bailey’s Industrial Oil and Fat Products, seventh Edition, 307-345 pp, John Wiley and Sons, ISBN:978-1-119-25788-2, USA
Notes
Keçeli Mutlu T., 2023. Food Safety for Olive Oil. “Proceedings of the XIV International Scientific Agricultural Symposium Agrosym 2023”, bildiri kitapçığı, 682-685 pp, 05-08 Ekim 2023, Jahorina, Bosnia-Herzegonia Kiritsakis A., Keçeli Mutlu T., Anousakis, C., 2023. Olive Oil as Functional Food. “V. International Agricultural, Biological & Life Science Conference”, 1472-1475, pp. 18-20 September 2023, Edirne/Türkiye
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the processes applied in olive oil production technology |
| LO02 | Understands the principles of quality assurance in olive oil production processes |
| LO03 | Follows the development of olive oil sector at national and international level |
| LO04 | Develops ideas about solutions to possible technological problems in the field of olive oil technology |
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. | 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. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Types of olive oils | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 2 | Factors efecting olive oil quality | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 3 | Production of olive oil | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Grup Çalışması |
| 4 | Pre proccesses in olive oil production | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 5 | Extraction of olive oil from olive cake and waste water | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Grup Çalışması |
| 6 | Classic and modern systems used in olive oil production | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 7 | Selective Filtarion, Sinolea and effect of prodction systems used ,n olive oil producction | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Benzetim |
| 8 | Mid-Term Exam | Exam Preperation | Ölçme Yöntemleri: Sözlü Sınav |
| 9 | Seperating olive oil from waste water | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Altı Şapka |
| 10 | Mistakes during olive oil production and methods for producing excellent quality of olive oil | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Altı Şapka |
| 11 | Early harvest olive oils | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Packaging and storgae of olive oil | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 13 | New advances in Olive Oil processing Technology | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 14 | Purity criteria, qaulity control and sensory evaluation fo olive oil | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 15 | Sensory evaluation fo olive oil | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma, Altı Şapka |
| 16 | Term Exams | Exam | Ölçme Yöntemleri: Ödev |
| 17 | Term Exams | Exan | Ölçme Yöntemleri: Performans Değerlendirmesi |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm 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 | 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 | ||