Course Information
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 |