Ders Planı

Lesson Information

Course Credit
Course ECTS Credit
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
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?
Course Coordinator
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	To provide basic information about edible oil technology and margarine production and to create the necessary infrastructure to solve the problems that may be encountered in this regard.
Course Content	Vegetable oil industry. Oil chemistry, degradation reactions in oils, introduction of oil seeds and fruits, quality criteria, storage, crude oil production from oil seeds, olive oil production technology, oil refining, winterization, hydrogenation and margarine 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	Introducing the Vegetable Oil industry,
2	Recognition, storage, stock market criteria of oilseeds and fruits from commercial oil sources
3	Definition of oils, physical and chemical properties,
4	Importance and metabolism of fats in nutrition,
5	Deterioration reactions of oils and their causes
6	Turkish Food Codex Communiqués on Vegetable Oils
7	Extraction of Oil from Oilseeds (Preparation Procedures; Pressing, Extraction)
8	Refining of Oils (Removal of Gums; Deacidification)
9	Midterm
10	Refining of Oils (Bleaching; Deodorizing) Related Resources
11	Winterization and Hydrogenation of Oils
12	Olive Oil Production Technology
13	Sunflower Oil Production Technology
14	Margarine Production Technology

Resources

1-Başoğlu, F. Yemeklik Yağ Teknolojisi, Dora Basım Yayıncılık 2017
2-Tokuşoğlu, Ö. Kızartmalık Yağlar Bilimi ve Teknolojisi, Dora Basım Yayıncılık 2017
3-Gümüşkesen, A. ve Yemişçioğlu, F. Bitkisel Sıvı ve Katı Yağ Üretim Teknolojisi. Meta Basım ve Matbaacılık 2010

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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