Faculty of Engineering and Natural Sciences · Food Engineering (English 30%) · Undergraduate
ECTS: 5 T+P+L: 3+0+0 Compulsory
Coordinator: Dr. Öğr. Üyesi Mustafa YILDIZ
Teaching Methods
ExpressionQuestion-AnswerDiscussion
Assessment & Evaluation
Testing (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 3 | 48 |
| Out of Class Study Period | 0 | 0 | 0 |
| Midterm | 1 | 1 | 1 |
| Quiz | 0 | 0 | 0 |
| Assignment | 0 | 0 | 0 |
| Practice | 16 | 6 | 96 |
| Final | 1 | 1 | 1 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Lipid chemistry Basic elements of oils | Lecture slides |
| 2 | Nomenclature and classification of fatty acids Vegetable oils of commercial importance | Lecture slides |
| 3 | Degradation, evaluation and storage of oils and oily raw materials Oil extraction and refining applications | Lecture slides |
| 4 | Olive oil production technology | Lecture notes |
| 5 | Sunflower oil and canola oil production technology | Lecture slides |
| 6 | Corn oil production technology | Lecture slides |
| 7 | Cotton oil production technology | Lecture slides |
| 8 | Midterm | Midterm |
| 9 | Values oils, production methods and Additional notes importance in terms of nutrition | Lecture slides |
| 10 | Methods used in hardening oils and hydrogenation technology | Lecture slides |
| 11 | Interfacing and fractionation technologies | Lecture slides |
| 12 | Margarine production technology | Lecture slides |
| 13 | Oxidation and chemical mechanism in oils | Lecture slides |
| 14 | New refining in vegetable oils, advances in technology | Lecture slides |
| 15 | Quality control and analysis of products | Lecture slides |
| 16 | Final exam | Final exam |