1	Course Title:	VEGETABLE OIL TECHNOLOGY
2	Course Code:	GTK210
3	Type of Course:	Optional
4	Level of Course:	Short Cycle
5	Year of Study:	2
6	Semester:	4
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	2
10	Laboratory (hour/week) :	0
11	Prerequisites:	none
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Öğr.Gör. ÇİĞDEM GÜCEYÜ
16	Course Lecturers:
17	Contactinformation of the Course Coordinator:	Öğr.Gör.Çiğdem GÜCEYÜ 0224 2942890 cguceyu@uludag.edu.tr Teknik Bilimler Meslek Yüksekokulu Gıda İşleme Bölümü /Gıda Teknolojisi Programı
18	Website:
19	Objective of the Course:	This course is aimed to gain qualifications in accordance with the Turkish Food Codex and Turkish Standards in oily seeds, oil production, refining, production of olive oil and margarine.
20	Contribution of the Course to Professional Development

21

Learning Outcomes:

1 Be able to distinguish the oils obtained from the seeds or foods; 2 Comprehend the process of extraction of oils ; 3 To have the knowledge about the implementation of oils neutralization; 4 Able to make sensory analysis in oils ; 5 Able to make chemical analysis in oils ; 6 To determine the conformity of the oils in Turkish Food Codex; 7 Able to research about oil production ; 8 Examine the physical and chemical properties of oils ; 9 Choose the appropriate foods or seeds for the production of oil; 10 Implement the appropriate procedures related to the packaging of oils;

22	Course Content:

Week	Theoretical	Practical
1	The formation of fatty acids in the cell	Free fatty acids experiment
2	The importance of edible oils in our nourishment	make analyzes report
3	Chemical structure of oils	Determination of the refractive index of oil
4	Properties of fatty acids	make analyzes report
5	oils commercially important	Determination of the number of iodine in fats - Hanus method
6	Oilseeds market criteria, Storing of oil seeds	make analyzes report
7	Methods of obtaining crude oil	Fat determination with Soxhelet method
8	Repeating Courses and Midterm Exam	make analyzes report
9	Refining of crude oil	Determination of peroxide in oils
10	Refining of crude oil, Production technologies of various oils	make analyzes report
11	Degradation of oil and preventive measures	Kreis test
12	Solidification of liquid oils	make analyzes report
13	Solidification of liquid oils	Determination of saponification number in Oil - Soap experiment
14	Margarine production technology	make analyzes report

23	Textbooks, References and/or Other Materials:	Başoğlu, F. 2017.Yemeklik Yağ Teknolojisi , 364s. Dora Yayıncılık. Bursa.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	30
Quiz	0	0
Homeworks, Performances	1	10
Final Exam	1	60
Total	3	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course
Information

25

ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	2	28
Practicals/Labs	14	2	28
Self Study and Preparation	0	0	0
Homeworks, Performances	1	10	10
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	10	10
Others	0	0	0
Final Exams	1	15	15
Total WorkLoad			91
Total workload/ 30 hr			3,03
ECTS Credit of the Course			3

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 PQ11 PQ12 PQ13 LO1 3 0 0 0 0 0 0 0 0 0 0 0 0 LO2 0 0 0 0 0 0 2 0 0 0 0 0 0 LO3 0 0 0 0 0 0 3 0 0 0 0 0 0 LO4 0 3 5 4 0 0 0 3 0 0 0 0 0 LO5 0 3 5 3 0 0 0 5 0 0 0 0 0 LO6 0 4 0 0 0 0 0 0 3 0 4 0 0 LO7 4 0 0 4 3 3 0 0 3 0 0 0 0 LO8 4 3 3 0 0 0 0 0 0 0 0 0 0 LO9 5 0 0 3 2 2 0 0 0 0 3 0 0 LO10 0 0 0 0 0 0 0 0 0 0 3 0 0

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High