TÜRKÇE
ENGLISH
Information
| 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 | Doç. Dr. TÜRKAN KEÇELİ MUTLU |
| Course Instructor |
Doç. Dr. TÜRKAN KEÇELİ MUTLU
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Recognizes the importance of excellent quality of olive oil. Realizes the importance of purity and qaulity criteria and sensory evaluation of olive oil.
Course Content
Systems used for olive oil Production, stages of Making Excellent Quality of olive oil, pacaking and atoraing olive oil, purity and quality criteria and sensory evaluation of olive oil
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 olive oil production from oil bearing materials |
| LO02 | Recognizes the necessity of quality control and quality assurance of oil production |
| LO03 | Recognizes of olive oil industry at a national basis |
| LO04 | Traces the technological advances in olive 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 | Types of olive oils | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Factors efecting olive oil quality | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Production of olive oil | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Pre proccesses in olive oil production | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Exttaction of olive oil from olive cake and waste water | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Classisic and moern systems used in olive oil production | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Selective Filtarion, Sinolea and effect of prodction systems used ,n olive oil producction | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma |
| 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 |
| 10 | Mistakes during olive oil production and methods for producing excellent quality of olive oil | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma |
| 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 |
| 13 | New advances in Olive Oil processing Technology | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Purity criteria, qaulity control and sensory evaluation fo olive oil | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Sensory evaluation fo olive oil | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Exam | Ölçme Yöntemleri: Ödev |
| 17 | Term Exams | Exan | 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 | ||