COURSE INFORMATON 
Course Title Code Semester L+P (Hour) Credits ECTS
Fats and Oil Technology GM 308 Spring 2+2 3 5
Prerequisites  
Language of Instruction Turkish
Course Level Undergraduate
Course Type Compulsory
Course Instructor Prof. Dr. Osman Kola
Assistants Erva Parıldı
Goals 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
Content 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
Learning Outcomes Teaching Methods Assessment Methods
1. Comprehending the characteristics of lipids and lipid-like substances 1,2,3 A
2. Understanding spoilage reasons and mechanisms of edible oils, applicating preventive cautions 1,2,3 A
3. Understanding oil raw materials 1.2 A,C
4. Understanding, designing and applicating oil extraction steps from oily seeds 1 A
5. Understanding about margarine (Breakfast, Cooking and Food Industry) production  1.2 A
6. Doing and applicating the quality control analysis of oil and oily products 1.2 A,E
     
Teaching Methods:  1: Lecture, 2: Question-Answer, 3: Discussion, 4: Drilland Practice, 5: Demonstration, 6: Motivations to Show, 7: Role Playing, 8: Group Study, 9: Simulation, 10: Brain Storming, 11: Case Study, 12: Lab / Workshop, 13: Self Study, 14: Problem Solving, 15: Project Based Learning, 16: Undefined
Assessment Methods:  A: Testing, B: Oral Exam, C: Homework, D: Project / Design, E: Performance Task,           F: Portfolio, G: Undefined
 
COURSE CONTENT
Week Topics Study Materials
1 Lipids and classification of lipids; basic lipids (glycerides, waxes), complex lipids (phospholipids, cerebrosides, lipoproteins), derived lipids (hydrocarbons, alcohols)  
2 Derivative lipids (fatty acids); classifications (saturated, unsaturated) and nomenclatures of fatty acids  
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)  
4 Atmospheric oxidation and spoilage of edible oils (autooxidation; photooxidation; reactions of hydroperoxides)  
5 General qualities of lipid oxidation; spoilage of edible oils  
6 Oilseeds and edible oils; spoilage of oilseeds  
7 Oil extraction from oilseeds (pretreatment processing; pressing, extraction)  
8 Refining (degumming, deacidification-neutralization)  
9 Refining (bleaching, deodorization)  
10 Winterization; hydrogenatıon  
11 Margarine production and usage areas  
12 Shortening production and usage areas  
13 Quality control and analysis in oil and oily products  
14 Evaluation of course  
           
       
RECOMMENDED SOURCES
Textbook 1- Bitkisel Yağ Teknolojisi Ders Notları (PDF)
2- Altan A., Kola O. 2007. Yağ İşleme Teknolojisi. ISBN: 978-605-89535-0-5. Bizim Büro Basımevi, Ankara, 267 sayfa
Additional Resources 3- Kayhan M. 2005. Yemeklik Yağ Rafinasyon Teknolojisi. TMMOB Gıda Mühendisleri Odası Kitaplar Serisi: 7, 234 sayfa, Ankara
4- Gunstone F.D. 2004.The Chemistry of Oils and Fats Sources, Composition, Properties and Uses. Blackwell Publishing Ltd., UK
5- Sikorski Z.E., Kolakowska A. 2003. Chemical and Functional Properties of Food Lipids CRC Pres LLC, USA
 
MATERIAL SHARING
Documents 1-8 Weeks  
Exam Questions  
9-14 Weeks  
Assignments Homeworks  
Exams Date of Exams  
Date of Quizzes  
 
ASSESSMENT
IN-TERM STUDIES QUANTITY  
Midterm Exam 1 30
Final Exam 1 50
Assignment 1 10
Project 1 10
Total 100
 
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 50
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 50
Total 100
 
COURSE CATEGORY Professional
 
 COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 Learning the fundamental principles of mathematics, science and engineering, and gaining the sufficient knowledge in the food engineering subjects.
5
2 Gaining the ability to define and solve complex engineering problems related to the food engineering.
4
3 Gaining the ability to analyze and design a complex system, process, device or product in the direction of defined targets under realistic constraints and conditions.
3
4 Gaining the ability to develop, select and use modern techniques and tools, and to use information technologies effectively.
4
5 Gaining the ability to design and conduct experiments/projects and to interpret data by analyzing the results. 5
6 Gaining the ability to work individually and within disciplinary or interdisciplinary teams.
5
7 Gaining the skills of oral and written communications.
4
8 Recognizing the importance of life-long learning and gaining the ability to constantly renew his/herself.  3
9 Gaining the understanding of the engineering profession with ethical values and sense of responsibility; the awareness about the relevant legislative compliance and legal consequences of food engineering applications.
3
10 Gaining the knowledge on current problems and the effects of food engineering applications on topics such as community health, environment, sustainable development, and work safety.  4
11 Gaining the knowledge of project development and management, and the ability to realize the projects by developing new ideas on the applications of food engineering. 5
12    
Contribution: 1: Very-Low, 2: Low, 3: Mid, 4:High, 5:Very-High
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(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 2 32
Mid-terms  1 15 15
Quiz  2 5 10
Assignment  1 10 10
Final examination 1 20 20
Total Work Load 135
Total Work Load / 30 (h) 4.50
ECTS Credit of the Course 5