| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 16011301T11212 | VEGETABLE OIL TECHNOLOGY | Compulsory | 2 | 4 | 4 |
|
| Level of Course Unit |
| Short Cycle |
| Language of Instruction |
| Turkish |
| Objectives of the Course |
| To introduce the edible oil raw materials produced in our country and in the world. To teach the all technological steps used for obtaining edible oils and margarine from these raw materials and to understand the basic analysis of oils. |
| Name of Lecturer(s) |
|
| Learning Outcomes |
| 1 | Ability to classify and to introduce of edible oil raw materils. | | 2 | Ability to grasp chemical structure and the composition of oil and its importance in nutrition. | | 3 | Ability to show the basic analysis of oils. | | 4 | Ability to take the necessary measures during the storage of oilseeds without spoilage. | | 5 | Ability to explain in details the production stages of crude oil from seeds and refined oil from crude oil in detail. | | 6 | Ability to explain the difference between animal and vegetable oils in terms of physical and chemical properties of oil. | | 7 | Ability to explain olive oil production, to understand the importance of olive oil in nutrition. |
|
| Mode of Delivery |
| Face to Face |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Synthesis of fatty acids in plant and animal cells. Major oil and raw materials produced in countries around the world. The chemical structure of fats. The importance of fat in nutrition. Storage of oil seeds. Crude oil obtaining methods from oil seeds. Refining of crude oil. The production of hydrogenated fats and margarine from refined oils. Olive oil production technology. Classification of olive oils. The measures to be taken for the storage of olive oils without spoilage. Hydrolytic and oxidative deterioration of oil and preventive methods. |
| Weekly Detailed Course Contents |
|
| 1 | The synthesis of fatty acids in the cell. | Introducing oilseeds produced in our country. | | | 2 | The chemical structure of fats. | Moisture determination in oilseeds. | | | 3 | The importance of edible oils in nutrition. | Fat determination in oilseeds with Soxhlet method. | | | 4 | Commercially important fats. | Solution preparation used for the determination of saponification number. | | | 5 | Trading exchange criteria of oilseeds and oil fruits. | Determination of saponification number. | | | 6 | Storage of oilseeds. | Theoretical calculation of saponification number. | | | 7 | Crude oil obtaining methods. | Theoretical calculation of iodine value. | | | 8 | Midm term exam | 1’st laboratory exam | | | 9 | Crude oil obtaining methods. | Solution preparation used for the determination of iodine value. | | | 10 | Refining of crude oil. | Determination of iodine value. | | | 11 | Refining of crude oil. | Technical visit. | | | 12 | Olive oil production technology. | Determination of melting point. | | | 13 | Olive oil production technology. | Determination of specific gravity of oil. | | | 14 | Solidification of oils. | Determination of mineral oil in edible oils. | | | 15 | Margarine production. | Determination of soap in refined oil. | | | 16 | Final exam | 2’nd laboratory exam | |
|
| Recommended or Required Reading |
| 1. Başoğlu, F., 2006. Yemeklik Yağ Teknolojileri, Nobel Yayın Dağıtım, Ankara. ISBN: 975-591-942-2 |
| Planned Learning Activities and Teaching Methods |
| Activities are given in detail in the sections of "Assessment Methods and Criteria" and "Workload Calculation". |
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 14 | 2 | 28 |
| Practice | 14 | 2 | 28 |
| Field Trip | 1 | 1 | 1 |
| Self Study | 12 | 3 | 36 |
| Individual Study for Mid term Examination | 1 | 9 | 9 |
| Individual Study for Final Examination | 1 | 15 | 15 |
| Laboratory Midterm Examination | 2 | 1 | 2 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 4 | 4 | | 4 | | | | | | | | | | LO2 | | | | 5 | | | | | | | | | | LO3 | | | 5 | 3 | 5 | 5 | | | | | | | | LO4 | 4 | 5 | 3 | 4 | 3 | 4 | | | | | | | | LO5 | 5 | 4 | | 4 | 3 | 4 | | | | | | | | LO6 | | | | 5 | 3 | 3 | | | | | | | | LO7 | 5 | 4 | | 4 | 3 | 4 | | | | | | |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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| Ege University, Bornova - İzmir / TURKEY • Phone: +90 232 311 10 10 • e-mail: intrec@mail.ege.edu.tr |