Kocaeli University / European Credit Transfer System (ECTS)

Name of Lecturer(s)

Assistant Prof. Dr. Nur DEDE
Assistant Prof. Dr. Semin Özge KESKİN
Lecturer Halit Sinan ÇETİN
Lecturer Dr. ÇIĞDEM TÜRKSÖNMEZ

Learning Outcomes of the Course Unit
Program Competencies-Learning Outcomes Relation

Learning Outcomes of the Course Unit

1) Explain the characteristics and composition of lipids.
2) Explain purchasing of oilseed and oily fruits which is used in production of edible oil, physical and chemical properties and storages of them.
3) Explain the pre-treatments of production of crude oil.
4) Explain methods of production of crude oil.
5) Explain refining stages of edible oil.
6) Describe the margarine production with hydrogenation technique.
7) Explain olive oil production technology.
8) Explain storage techniques of edible oils .

Program Competencies-Learning Outcomes Relation

		Program Competencies
		1	2	3	4	5	6	7
Learning Outcomes
	1	No relation	No relation	High	Low	Low	Middle	Middle
	2	No relation	Low	High	Middle	No relation	High	High
	3	No relation	No relation	High	Middle	Middle	Low	Middle
	4	No relation	No relation	High	Middle	High	High	High
	5	No relation	No relation	No relation	No relation	No relation	No relation	No relation
	6	No relation	No relation	High	Middle	High	High	High
	7	No relation	No relation	Middle	Middle	High	High	High
	8	No relation	No relation	Middle	Low	Low	High	High

Mode of Delivery

Face to Face

Prerequisites and Co-Requisites

None

Recommended Optional Programme Components

Food Additives , Food Legislation , Food Industry Machinery

Course Contents

This course important of oil in human nutrition, the definition of edible oils and basic composition,storage and cleaning of oil raw materials, pre-treatments which is applied to oilseed and oily fruits for production of crude oil, methods of extracting oil end pressing from oilseed and oily fruits, refining of raw oil and refining process stages (degumming, neutralization, bleaching, deodorization, winterization) and lard technology. Production of Olive oil. Hydrogenation and margarine production. Spoilage of edible oils and their storage.

Weekly Schedule

1) Classification of lipids. General structure and compositions of edible oil.
2) Chemical structure of edible oils.
3) Oilseed and oily fruits for production of crude oil (sun flower, cotton, olive, soya bean, corn, canola etc.)
4) Purchasing and storage of oilseed and oily fruits and their physical and chemical properties.
5) Applying pretreatments process to oilseed and oily fruits before press/extraction process.
6) Methods of production of crude oil: Pressing and solvent extraction.
7) Methods of production of crude oil: Pressing and solvent extraction.
8) Midterm examination/Assessment
9) Refining of crude oil: (Degumming, neutralization, bleaching, deodorization, winterization).
10) Refining of crude oil: (Degumming, neutralization, bleaching, deodorization, winterization).
11) Hydrogenation and interesterification of edible oils.
12) Production technique of margarin.
13) Olive oil production technology.
14) Atmospheric oxidation and deterioration of edible oils ( autooxidation, fotooxidation, reactions of hydroperoxide.
15) Quality features and storage of edible oils. Students presentations.
16) Final examination

Planned Learning Activities and Teaching Methods

1) Lecture
2) Question-Answer
3) Discussion
4) Group Study
5) Problem Solving

Assessment Methods and Criteria

Contribution of Semester Studies to Course Grade

50%

		Number	Percentage
Semester Studies	Midterm Examination	1	70%
Semester Studies	Other(s)	1	30%

Contribution of Final Examination to Course Grade

50%

Total

100%

Language of Instruction

Turkish

Work Placement(s)

Not Required

Course Unit Title	Course Unit Code	Type of Course Unit	Level of Course Unit	Year of Study	Semester	ECTS Credits
Edible Oil Technology	GTP206	Compulsory	Associate degree	2	Spring	4