Ders Planı

Lesson Information

Course Credit	2.0
Course ECTS Credit	2.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Programme Elective
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	S
Course Coordinator
Instructor (s)	Assoc. Prof. (Ph.D.) GÜLAY AKBULUT
Course Assistant

Purpose and Content

The aim of the course	Main objective of this course is to establish a complete understanding of edible vegetable oil extraction and edible oil refining systems together with quality assurance and control concepts. National and international base of scientific knowledge and technological status of oil production systems are also introduced to students including the understanding of unit operation applications at various steps of oil production systems.
Course Content	Oil Chemistry, Oil degradation reactions, storage of oil seeds and oil fruits, crude oil production, olive oil production, edible oil refining, edible oil sector, new technologies in edible oil production

The aim of the course

Main objective of this course is to establish a complete understanding of edible vegetable oil extraction and edible oil refining systems together with quality assurance and control concepts. National and international base of scientific knowledge and technological status of oil production systems are also introduced to students including the understanding of unit operation applications at various steps of oil production systems.

Course Content

Oil Chemistry, Oil degradation reactions, storage of oil seeds and oil fruits, crude oil production, olive oil production, edible oil refining, edible oil sector, new technologies in edible oil production

Learning Outcomes

PO1. Adequate knowledge of mathematics, science and engineering subjects related to Food Engineering; Ability to apply theoretical and applied knowledge in these fields to model and solve complex engineering problems.
PO2. Ability to identify, define, formulate and solve complex engineering problems; Ability to select and apply appropriate analysis and modeling methods for this purpose.
PO3. The ability to design a complex system, process, device or product to meet specific requirements, under realistic constraints and conditions; Ability to apply modern design methods for this purpose.
PO4. Ability to develop, select and use modern techniques and tools necessary for the analysis and solution of complex problems encountered in engineering applications; Ability to use information technologies effectively.
PO5. Ability to design, conduct experiments, collect data, analyze and interpret results for the study of complex engineering problems or discipline-specific research issues.
PO6. Ability to work effectively in intradisciplinary and multidisciplinary teams; individual work ability.
PO7. Ability to communicate effectively verbally and in written Turkish; knowledge of at least one foreign language; Ability to write effective reports and understand written reports, prepare design and production reports, make effective presentations, give and receive clear and understandable instructions.
PO8. Awareness of the necessity of lifelong learning; The ability to access information, follow developments in science and technology and constantly renew oneself.
PO9. Acting in accordance with ethical principles, awareness of professional and ethical responsibility; Information about the standards used in Food Engineering applications.
PO10. Knowledge of project management and business practices such as risk management and change management; awareness about entrepreneurship and innovation; Information about sustainable development.
PO11. Information about the effects of engineering applications on health, environment and security at universal and social dimensions and the problems of the age; Awareness of the legal consequences of engineering solutions.

Weekly Course Subjects

1	Oil chemistry and oil degredation
2	Storage of oil seeds and oil fruits
3	Crude Oil Production-Preliminary Operations
4	Crude Oil Production-Pressing and Solvent Extraction
5	Refining-Degumming
6	Refining-Neutralisation
7	Refining-Bleaching
8	Mid-Term
9	Refining-Deodorisation
10	Olive Oil Production Technology
11	Fat Modification Techniques-Hydrogenation, Interesterification
12	Fat Modification Techniques-Fractional Crystaliisation, Margarine Production
13	Edible Oil Sector
14	New Oil Production Technologies and Recent Improvements

Resources

1-Oils and Fats in Food Technology by Frank Gunstone

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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