| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 5 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Explains and performs basic analysis methods used to determine the physical and chemical properties of oils.
- Evaluates analysis results and comments on oil quality and deterioration level.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | This course introduces the characteristics of fats and the basic analytical methods used in quality control. Students learn about the classification, composition, physical and chemical properties of fats, as well as the principles of analyses applied in refining processes. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction |
|
2nd Week |
The Importance of Oils in the Food Industry |
|
3rd Week |
The Chemical Structure and Physical Properties of Oils |
|
4th Week |
The Chemical Structure and Physical Properties of Oils |
|
5th Week |
Classification of Oils |
|
6th Week |
Determination of Moisture and Volatile Matter |
|
7th Week |
Determination of Oil Content (Crude Oil) |
|
8th Week |
Determination of Acidity and Free Fatty Acids |
|
9th Week |
Determination of Acidity and Free Fatty Acids |
|
10th Week |
Determination of Peroxide Value |
|
11th Week |
Determination of Iodine Value |
|
12th Week |
Determination of Saponification Number and Ester Number |
|
13th Week |
Refractive Index of Oils |
|
14th Week |
General Evaluation |
|
| Recommended or Required Reading | Nielsen, S.S. Food Analysis, 2010, Springer US.
Nielsen, S.S. Food Analysis Laboratory Manual, 2003, Springer US. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Assignment |
1 |
50 |
| Total(%) |
|
50 |
| Contribution of In-term Studies to Overall Grade(%) |
|
50 |
| Contribution of Final Examination to Overall Grade(%) |
|
50 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
|
|
|
| Preparation for Quiz |
|
|
|
| Individual or group work |
14 |
4 |
56 |
| Preparation for Final exam |
1 |
24 |
24 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
|
|
|
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
1 |
24 |
24 |
| Total Work Load | 147 |
| Total Work Load / 30 (h) | 4.9 |
| ECTS Credit of the Course | 5 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
