Course Description

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

Course Flow

Week Topics Preliminary
1 Lipids and Classification of Lipids; Simple Lipids (Glycerides, Waxes), Compound Lipids (Phospholipids, Cerebrocytes, Lipoproteins), Derivative Lipids (Hydrocarbons, Alcohols)
2 Derivative Lipids (Fatty Acids); Classification and nomenclature of fatty acids (Saturated, Unsaturated)
3 Chemical Reactions of Fats and Fatty Acids (Hydrolization Esterification and Related Reactions; Reactions of Carboxyl Groups; Reactions of Fatty Acid Chains;
4 Atmospheric Oxidation and Degradation of Cooking Oils (Autoxidation; Photooxidation; Reactions of Hydroperoxides)
5 General Properties of Fat Oxidation; Degradation of Edible Oils
6 Cooking Oils and Oil Raw Materials; Deterioration of Oil Raw Materials;
7 Oil Extraction from Oil Seeds (Preparation Process; Presion, Extraction)
8 Refining of oils (removal of gum substances; acidity removal)
9 midterm, Refining of Oil (Bleaching; Smell)
10 Refining of Oil (Bleaching; Smell)
11 The winterization; Hydrogenation of Oils
12 Margarine Production
13 Margarine Production
14 Olive Oil Production


Lecture Notes
Course Resources

[1] Altan A., Kola O. 2007. Yağ Teknolojisi. Yemeklik Yağ Teknolojisi Ders Kitabı

[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.

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Contribution of the Course to Program Outcomes

No Program Learning Outcomes Contribution Level
1 2 3 4 5
1 To gain basic theoretical and practical knowledge about mathematics, science and basic engineering. X
2 To have the ability to interpret and evaluate data, identify problems, analyze, and develop evidence-based solutions by using the basic knowledge and skills in the field. X
3 To be able to select and use modern techniques, tools and information technologies required for applications related to the field. X
4 Gaining the ability to produce solutions, take responsibility in teams or do individual work when faced with unforeseen situations in applications related to the field. X
5 Having foreign language knowledge at a level to follow the innovations in the field and master effective communication techniques . X
6 Awareness of the necessity of lifelong learning; to follow the developments in science and technology and gain the consciousness of self-renewal. X
7 To have a sense of social responsibility, universal, social and professional ethics and to respect historical values X
8 To have quality awareness, environmental protection knowledge, worker health and job security. X
9 To gain the ability to use computer software and hardware at the basic level required by the field. X
10 To gain application skills by examining the relevant processes in the industry and service sector on site. X
11 To have the ability to create professional plans and projects using computer aided technical drawing and design programs. X

Evaluation System

Contribution Level Order Percentage of Contribution
AraSinav 1 50
Odev 1 20
KisaSinav 1 10
PerformansGoreviUygulama 1 20
Total 100
The Ratio of the Semester to Success 50
Final to Success Ratio 50
Total 100

ECTS Workload

Activity Sayısı Time (Hour) Total Workload (Hour)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 1 16
Mid-terms 1 10 10
Quiz 1 6 6
Assignment 1 6 6
Performance Task (Laboratory) 1 6 6
Final examination 1 10 10
Total Workload 102
Total Workload / 25 (h)Toplam İş Yükü /25(s) 4.08
ECTS Credit of the Course 4.08
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