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Information
| Code | SAFS004 |
| Name | Frying Oils Techology and Food Safety for Frying Oils |
| Term | 2022-2023 Academic Year |
| Term | Spring |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | İngilizce |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
1 |
Course Goal / Objective
Knows that the modified oils should be specifically desgned oils for special purposes. Realizes general principles of modified oil production as well as oil quality control and qulaity assurance. Follows new emerging technologies in modified oil processing.
Course Content
Oil modification techniques. Margarin and shrtenings. Special purposes industrial oils and fats. New advances in modified oil technology.
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 modified oil production |
| LO02 | Realize fat modification techniques |
| LO03 | Recognizes the necessity of quality control and quality assurance of oil production |
| LO04 | Recognizes of modified oil industry at a national basis |
| LO05 | Traces the technological advances in modified oil technology and solves the possible problems |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have theoretical and applied knowledge about the basic principles of Sustainable Agricultural Science (Agroecology) and Food Security. | 3 |
| PLO02 | Yetkinlikler - Öğrenme Yetkinliği | Learns national and international certificated agricultural systems and chemical residue-free production. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains knowledge of laws and regulations on sustainable agriculture and food security and improve new approaches. | 4 |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Plans and apply the appropriate crop rotation systems for water and mineral cycle within the ecosystem dynamics. | |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | It develops healthy plant production materials (seeds, seedlings) and animal products beneficial for human nutrition. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Gain knowledge on environmentally friendly strategies for the protection, development and sustainable use of soil and water resources. | |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | It develops fertilization programs which ecologically oriented soil and healthy nutrition of the crop for sustainable soil management. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Gains knowledge about the disease factors, harmful weeds, insects, nematodes and mites that cause yield loss in culture plant cultivation. | |
| PLO09 | Yetkinlikler - Alana Özgü Yetkinlik | It ensures that plant and animal production is carried out with a holistic approach in sustainable agricultural systems. | |
| PLO10 | Beceriler - Bilişsel, Uygulamalı | Learn to create timely and correct mechanization programs. | |
| PLO11 | Yetkinlikler - Alana Özgü Yetkinlik | On the basis of economic sustainability in agricultural production, it develops approaches that will ensure product acquisition and safe transportation to the consumer. | 4 |
| PLO12 | Beceriler - Bilişsel, Uygulamalı | It can develop systems that will ensure food safety and food security. | |
| PLO13 | Yetkinlikler - Alana Özgü Yetkinlik | Knows the agricultural processes and economic analyzes of the produced yields to provide maximum benefit to the producer. | 3 |
| PLO14 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Develop and perform independent or team research and development projects on sustainable agriculture and food safety. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Effective factors on physical properties of oil and fats | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Techniques for oil modification-I | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Techniques for oil modification-II | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | technique, mechanism and practical applications of fractional crystallization | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | hydrogenation technology | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | hydrogenation mechanism and kinetics | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | hydrogenation catalysts | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Exam | Ölçme Yöntemleri: Ödev, Yazılı Sınav |
| 9 | properties of oils that is going to be hydrogenated | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | control of hydrogenation | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | in-es technology | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | triglyceride structure of lipids | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | the mechanism and kinetics of in-es reactions | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | calculations in in-es technique, in-es catalysts, practices of in-es | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | margarine technology. New developments in modified oil technology. | Rewieving references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term exams | Final exam | Ölçme Yöntemleri: Yazılı Sınav, Sözlü Sınav |
| 17 | Term exams | Overall evaluation | Ölçme Yöntemleri: Sözlü Sınav, 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 | ||