Course Name Code Semester T+U Hours Credit ECTS
Margarine and Shortenings In Food Industry GDM 523 0 3 + 0 3 6
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level yuksek_lisans
Course Type Optional
Course Coordinator Prof.Dr. SUZAN ÖZTÜRK YILMAZ
Course Lecturers
Course Assistants
Course Category
Course Objective Expression of margarine and shortenings, classification of margarines, learning of margarine and shortening usage areas in food industry
Course Content Margarine history, Expression and classification of margarine and shortenings, margarine production and sorts, usage areas of margarine and shortenings in food industry
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Understanding oil hydrogenation and doing controls , , , ,
2 Understanding crystal structure of oils , , , ,
3 Understanding emulsion prepearing, solidifying and plasticity development that used in margarine and shortening production , , , , ,
4 Understanding margarine production steps and usage areas in food industry , , , ,
5 Understanding shortening production steps and usage areas in food industry , , , ,
6 Doing and applicating quality control analysis in margarine and shortenings , , , , , ,
Week Course Topics Preliminary Preparation
1 Expression and classification of lipids
2 Some chemical reactions of lipid and fatty acids
3 Oil hydrogenation
4 Crystal structure of lipids
5 Plasticity, solid fat index and plasticity limits
6 Margarine history
7 Expression and classification of margarines
8 Margarine production steps
9 Margarine production steps
10 Margarine kinds and usage areas
11 Margarine kinds and usage areas
12 Expression and classification of shortening
13 Shortening production steps
14 Shortening production steps
Resources
Course Notes
Course Resources
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 In addition to expanding and making deeper the knowledge established on high school education in a same or different area, to be able to reach knowledge, evaluate and interpret it to be able to do practice. X
1 In addition to expanding and making deeper the knowledge established on high school education in a same or different area, to be able to reach knowledge, evaluate and interpret it to be able to do practice.
2 By utilizing incomplete or limited data in his or her study area, to be able to expand the knowledge by scientific methods and use them in scientific, social and ethical responsibility.
2 By utilizing incomplete or limited data in his or her study area, to be able to expand the knowledge by scientific methods and use them in scientific, social and ethical responsibility. X
3 To be able to define a problem, propose a solution method, solve it, evaluate the results and apply if it is necessary in his or her area.
3 To be able to define a problem, propose a solution method, solve it, evaluate the results and apply if it is necessary in his or her area. X
4 To be able to transfer systematically the current developments, his or her studies to the other people as written, orally and visually.
4 To be able to transfer systematically the current developments, his or her studies to the other people as written, orally and visually. X
5 To be able to develop new strategic approach and produce solutions by taking responsibility in unexpected and complicated situations in his or her area of practice. X
5 To be able to develop new strategic approach and produce solutions by taking responsibility in unexpected and complicated situations in his or her area of practice.
6 To be able to have oral or written communication ability in one of well know foreign language (“European Language Portfolio Global Scale”, Level B2). X
6 To be able to have oral or written communication ability in one of well know foreign language (“European Language Portfolio Global Scale”, Level B2).
7 To have knowledge about software and hardware about computers and be able to use and improve data processing and communication abilities. X
7 To have knowledge about software and hardware about computers and be able to use and improve data processing and communication abilities.
8 To be able to watch scientific, social, and ethical values and teach and control them in the step of data collection, evaluation and announcement of them.
8 To be able to watch scientific, social, and ethical values and teach and control them in the step of data collection, evaluation and announcement of them. X
9 The qualifications gaining for values of scientific and ethical in stages of data collection, interpretation, dissemination and in all professional activities, X
9 The qualifications gaining for values of scientific and ethical in stages of data collection, interpretation, dissemination and in all professional activities,
10 To create awareness about new and emerging applications of the profession; when the necessary gain skills to investigate and learn X
10 To create awareness about new and emerging applications of the profession; when the necessary gain skills to investigate and learn
11 To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment X
11 To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment
Evaluation System
Semester Studies Contribution Rate
1. Ara Sınav 50
1. Kısa Sınav 20
1. Ödev 10
1. Performans Görevi (Uygulama) 20
Total 100
1. Yıl İçinin Başarıya 60
1. Final 40
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 2 32
Mid-terms 1 10 10
Quiz 1 10 10
Assignment 1 10 10
Performance Task (Application) 1 10 10
Performance Task (Laboratory) 1 20 20
Final examination 1 20 20
Total Workload 160
Total Workload / 25 (Hours) 6.4
dersAKTSKredisi 6