GMÜ629 - VEGETABLE OIL TECHNOLOGY

Course Name Code Semester Theory
(hours/week)		 Application
(hours/week)		 Credit ECTS
VEGETABLE OIL TECHNOLOGY GMÜ629 Any Semester/Year 2 2 3 7
Prequisites
Course languageTurkish
Course typeElective 
Mode of DeliveryFace-to-Face 
Learning and teaching strategiesLecture
Discussion
Question and Answer
Experiment
Other: Homeworks, Presentation  
Instructor (s)Department academic staff 
Course objectiveTo provide detail information on structure, chemistry and processing of the fats and oils. Current industrial processes used for vegetable fats and oils and their products manufacturing, with an explanation of the theoretical basis for these operations. Demonstrate an awareness of professional and ethical responsibility. Develop skills in reaching information from different sources. Provide ability to use and interpret recent knowledge on fats and oils technology gained in the course. 
Learning outcomes
  1. By the end of the course, students will be able to: Understand detail information on physical, chemical, biochemical, functional and nutritional properties of fats and oils.
  2. Develop extensive knowledge about fats and oils processing methods ,Learn toxic compounds formed during processing or application of fats/oils, their negative effects on health and prevention methods.
  3. Have detail knowledge on phsical, chemical and biochemical processes for fats and oils modification , Learn quality parameters and improve ability to apply methods of analysis.
  4. Understand the improtance of lipids on nutrition and improve the ability of awerness of healthy lipids.
  5. Improve the ability to critically review of scientific mansucripts in the area of fats and oils in foods.
  6. Improve ability to oral presentation and improve the ability to access different information sources.
  7. Improve awareness on professional and ethical responsibility and improve ability to state ideas clearly.
Course ContentInternational and national trade statistics, classification, metabolism, major and minor constituents, quality parameters and analysis methods, rafination, modification (interesterification, hydrogenation and fractionation), toxicity and safety, products.  
ReferencesShahidi F. Bailey's Industrial Oil and Fat Products, 6th Edition, Wiley, 1984.
O'Brien R. Fats and Oils. Technomics Publishing Company Inc., Pennsylvania, 1998. Boskou D. Olive Oil Chemistry and Technology. AOCS Press, Illinois, 1996.
Kayahan M. Yağ Kimyası. ODTÜ Yayıncılık, Ankara, 2003.
Damodaran S., Parkin K. L., Fennema O.R. Fennema's Food Chemistry, 4th Edition, CRC Press, 2008. 

Course outline weekly

WeeksTopics
Week 1Introduction,statistics
Week 2Classification
Week 3Metabolism
Week 4Major and minor constituents
Week 5Quality parameters and analysis methods
Week 6Quality parameters and analysis methods
Week 7Midterm exam
Week 8Preparation of raw materials and extraction
Week 9Modern rafination methods
Week 10Modification (hydrogenation and fractionation)
Week 11Modification (interesterification)
Week 12Toxicity
Week 13Products
Week 14Products
Week 15Preparation for final exam
Week 16FINAL EXAM

Assesment methods

Course activitiesNumberPercentage
Attendance100
Laboratory00
Application140
Field activities00
Specific practical training00
Assignments520
Presentation00
Project00
Seminar00
Midterms130
Final exam150
Total100
Percentage of semester activities contributing grade succes050
Percentage of final exam contributing grade succes050
Total100

WORKLOAD AND ECTS CALCULATION

Activities Number Duration (hour) Total Work Load
Course Duration (x14) 14 2 28
Laboratory 0 0 0
Application14228
Specific practical training000
Field activities000
Study Hours Out of Class (Preliminary work, reinforcement, ect)11222
Presentation / Seminar Preparation000
Project000
Homework assignment51575
Midterms (Study duration)13232
Final Exam (Study duration) 15050
Total Workload46103235

Matrix Of The Course Learning Outcomes Versus Program Outcomes

D.9. Key Learning OutcomesContrubition level*
12345
1. The graduates have acquired extensive and profound knowledge from the scientific work being carried out in their field. They are able to evaluate data critically and to draw conclusions from it.    X
2. The graduates have understanding of applicable techniques and methods and their limits.   X  
3. They are aware of new developments in their field and familiarise themselves with new tasks systematically and without taking too long.    X
4. The graduates are able to formulate engineering problems and find solutions which require very considerable competence as far as methods are concerned.    X
5. The graduates are able to develop new and/or original idea and methods and apply innovative methods in solving the products or processes design problems.  X  
6. The graduates have ability to use their powers of judgment as engineers in order to work with complex and possibly incomplete information, to recognise discrepancies and to deal with them.    X
7. The graduates are able to understand the impact of engineering solutions in an environmental and societal context. X   
8. The graduates have ability to design and implement the analytical modelling and experimental research, and deal with complexity and evaluate data critically.  X  
9. The graduates have ability to understand professional, social and ethical responsibility and to act responsibly in the collection, integration, analysis, interpretation and communication of data.  X  
10. The graduates have made a contribution through the written or oral presentation of original research results in the national and international scholarly community.  X   

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest