Course Name Code Semester T+U Hours Credit ECTS
Edible Oil Processing Technology GDM 428 8 2 + 1 3 5
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Optional
Course Coordinator Prof.Dr. SUZAN ÖZTÜRK YILMAZ
Course Lecturers Prof.Dr. SUZAN ÖZTÜRK YILMAZ,
Course Assistants
Course Category
Course Objective Giving basic information about the technology of edible oil and margarine production and setting up the necessary substructure in order to settle the problems to be faced regarding this issue
Course Content Lipids and classification of lipids (basic, complex and derivative lipids); chemical reactions of lipids and fatty acids; atmospheric oxidation and spoilage of edible oils; oilseeds and edible oils; oilseed from which oil is extracted (oil extraction); refining; winterization;hydrogenation and margarine production
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Comprehending the characteristics of lipids and lipid-like substances Lecture, Testing,
2 understanding spoilage reasons and mechanisms of edible oils, preventive cautions Lecture, Question-Answer, Discussion, Testing,
3 Understanding oil raw materials, searches resources and reach to information. Lecture, Question-Answer, Discussion, Testing,
4 Understanding, and designing oil extraction steps from oily seeds, make effective presentations. Lecture, Question-Answer, Demonstration, Testing, Homework,
5 Understanding about margarine (Breakfast, Cooking and Food Industry) production and its areas of usage Lecture, Question-Answer, Testing,
6 Understanding the quality control analysis of oil and oily products Lecture, Question-Answer, Lab / Workshop, Testing, Performance Task,
Week Course Topics Preliminary Preparation
1 Lipids and classification of lipids; basic lipids (glycerides, waxes), complex lipids (phospholipids, cerebrosides, lipoproteins), derived lipids (hydrocarbons, alcohols)
2 Derivative lipids (fatty acids); classifications (saturated, unsaturated) and nomenclatures of fatty acids
3 Chemical reactions of lipids and fatty acids (hydrolysis, esterification and their reactions; reactions of carboxyl groups; reactions of fatty acid rings; reactions of hydroxyl groups)
4 Atmospheric oxidation and spoilage of edible oils (autooxidation; photooxidation; reactions of hydroperoxides)
5 General qualities of lipid oxidation; spoilage of edible oils
6 Oilseeds and edible oils; spoilage of oilseeds
7 Oil extraction from oilseeds (pretreatment processing; pressing, extraction)
8 Refining (degumming, deacidification-neutralization)
9 Refining (bleaching, deodorization)
10 Winterization; Hydrogenation
11 Margarine production
12 Butter production
13 Homework presentations
14 Evaluation of course Technical tour
Resources
Course Notes Oil Processing Technology Lesson Notes, Sakarya University
Course Resources 1] Altan A., Kola O. 2007. Yağ İşleme Teknolojisi. ISBN: 978-605-89535-0-5. Bizim Büro Basımevi, Ankara, 267 sayfa
[2] Kayhan M. 2005. Yemeklik Yağ Rafinasyon Teknolojisi. TMMOB Gıda Mühendisleri Odası Kitaplar Serisi: 7, 234 sayfa, Ankara
[3] Gunstone F.D. 2004.The Chemistry of Oils and Fats Sources, Composition, Propertiesand Uses. Blackwell Publishing Ltd., UK
[4] Sikorski Z.E., Kolakowska A. 2003. Chemical and Functional Properties of Food Lipids.CRC Pres LLC, USA
[5] Kayhan M. 2003. Yağ Kimyası. ODTÜ Geliştirme Vakfı Yayıncılık ve İletişim A. Ş. Yayını 2003 Basım, 220 sayfa, Ankara
[6] Kayhan M. 2002. Modifiye Yağlar e Üretim Teknolojileri. ODTÜ Geliştirme Vakfı Yayıncılık ve İletişim A. Ş. Yayını 2002 Basım, 288 sayfa, Ankara
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledgein these areas in complex engineering problems. X
2 Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose.
3 Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose.
4 Ability to devise, select, and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively.
5 Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.
6 Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually.
7 Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions.
8 Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself.
9 Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice. X
10 Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development.
11 Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions. X
Evaluation System
Semester Studies Contribution Rate
1. Ödev 20
1. Kısa Sınav 15
1. Ara Sınav 50
2. Kısa Sınav 15
Total 100
1. Yıl İçinin Başarıya 50
1. Final 50
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 15 15
Quiz 2 5 10
Assignment 1 10 10
Final examination 1 20 20
Total Workload 135
Total Workload / 25 (Hours) 5.4
dersAKTSKredisi 5