Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 3 / Fall Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | CEM OKAN ÖZER (cemokanozer@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| 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 | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | To be able to explain characteristics of lipids and lipid-like substances |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies. PO-12 Grasps the universal and social affects of engineering solutions and applications. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| LO-2 | To be able to explain the deterioration causes and mechanisms ofedible oils and apply precaution |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies. PO-12 Grasps the universal and social affects of engineering solutions and applications. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| LO-3 | To be able to describe oil raw materials |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies. PO-12 Grasps the universal and social affects of engineering solutions and applications. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| LO-4 | To be able to design and implement the steps of obtaining oil from oilseeds |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies. PO-12 Grasps the universal and social affects of engineering solutions and applications. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| LO-5 | To be able to give examples the production and usage of margarine (breakfast, cooking, and the food industry; shortenings). |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies. PO-12 Grasps the universal and social affects of engineering solutions and applications. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| 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 | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Lipids and classification of lipids; basic lipids (glycerides, waxes), complex lipids (phospholipids, cerebrosides, lipoproteins), derived lipids (hydrocarbons, alcohols) | Description and experimentation methods Distance Learning |
| 2 | Derivative lipids (fatty acids); classifications (saturated, unsaturated) and nomenclatures of fatty acids | Description and experimentation methods Distance Learning |
| 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) | Description and experimentation methods Distance Learning |
| 4 | Atmospheric oxidation and spoilage of edible oils (autooxidation; photooxidation; reactions of hydroperoxides) | Description and experimentation methods Distance Learning |
| 5 | General qualities of lipid oxidation; spoilage of edible oils | Description and experimentation methods Distance Learning |
| 6 | Oilseeds and edible oils | Description and experimentation methods Distance Learning |
| 7 | Spoilage of oilseeds | Description and experimentation methods Distance Learning |
| 8 | mid-term exam | |
| 9 | Oil extraction from oilseeds (pretreatment processing; pressing, extraction) | Description and experimentation methods Distance Learning |
| 10 | Refining (degumming, deacidification-neutralization) | Description and experimentation methods Distance Learning |
| 11 | Refining (bleaching, deodorization) | Description and experimentation methods Distance Learning |
| 12 | Winterization; HYDROGENATION | Description and experimentation methods Distance Learning |
| 13 | Margarine production | Description and experimentation methods Distance Learning |
| 14 | Margarine production (cont.) | Description and experimentation methods Distance Learning |
| 15 | Evaluation of course | Description and experimentation methods Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | A.Altan, O.Kola "Yağ İşleme Teknolojisi" ,Bizim Büro Basımevi-Ankara, 978-605-89535-0-5, 2009 , | |
| 2 | Yemeklik_Yağ_Teknolojileri_._Prof.Dr.F.BAŞOĞLU._Nobel_Basımevi,_Ankara,_2006. | |
| 3 | Yağ_Kimyası._Prof_Dr._M._KAYAHAN._ODTÜ_Geliştirme_Vakfı_Yayıncılık_ve_İletişim_A.Ş.,_Ankara,_2003. | |
| 4 | Bitkisel_Yağ_Teknolojisi._Prof.S.NAS,_H.Y.,M._Ünsal._PAÜ_Müh._Fak._Ders_Kitapları_Yay._No:_005,_Müh._Fak._Matbaası,_Çamlık,_Denizli,_1998. | |
| 5 | Bitkisel_Yağ_Teknolojisi._Gümüşkesen,_A.S._,_Yemişçioğlu_F._Asya_Tıp_Yayıncılık_Ltd.Şti._II.Basım,_İzmir,_2004._ | |
| 6 | Yemeklik_Yağ_Rafinasyon_Teknolojisi._Kayhan_M._TMMOB_Gıda_Mühendisleri_Odası_Kitaplar_Serisi:_7,_Ankara,_2005. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 60 | |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 4 | 14 | 56 |
| Outside Class | |||
| a) Reading | 2 | 14 | 28 |
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 2 | 5 | 10 |
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 2 | 7 | 14 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 2 | 7 | 14 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 125 | ||