Course Description

Course Code Semester Teoric Credit ECTS
OIL PROCESSING TECHNOLOGY GIP 306 3 2 + 1 3 4
Prerequisite Courses
Recommended Elective Courses
Course Language Türkçe
Level of the Course Önlisans
Course Type ZORUNLU
Course Coordinator Öğr. Gör. HÜSEYİN DURAN
Instructor Öğr. Gör. HÜSEYİN DURAN
Course Assistants
Course Category Alanına Uygun Temel Öğretim
Course Objective

To provide the necessary information about cooking oil technology and margarine production and to create the necessary infrastructure to solve the problems in this field

Course Content

Lipids, classification of lipids (simple, compound and derivative lipids), chemical reactions of oils and fatty acids, atmospheric oxidation and degradation of edible oils, edible oils and oil raw materials, oil extraction from oilseeds, refining of oils, vinterization, hydrogenation and margarine production

Learning Outcomes of the Course Teaching Methods Measurement Methods
1 - Knows the properties of lipid and lipid-like substances. 2 - 1 - C - A -
2 - Understands the causes and mechanisms of cooking oils and explains the precautions that can be taken. 6 - 2 - 1 - F - C - A -
3 - Tell the oil raw materials. 2 - 1 - C - A -
4 - Obtains oil from oil seeds and explains the production stages. 6 - 1 - F - C - A -
5 - Produces margarine (breakfast, food and food industry; shorts) and explains its usage areas. 2 - 1 - F - C - A -
Teaching Methods: 2:Question-Answer 1:Lecture 6:Motivations to Show
Measurement Methods: F:Performance Task C:Homework A:Testing
; ;