Rapor Tarihi: 15.01.2026 07:08
| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Vegetable Oil Technology | GID3105 | Turkish | Compulsory | 4. Semester | 2 + 1 | 3.0 | 5.0 |
| Prerequisite Courses | |
| Course Level | Associate |
| Mode of delivery | Face to face |
| Course Coordinator | Dr. Öğr. Üyesi Ayşegül MUTLU İNGÖK |
| Instructor(s) | Öğr. Gör. Dr. Nihal DURMUŞ (Bahar) |
| Goals | Synthesis of fatty acids. The chemical structure of fats. The importance of fat in nutrition. Storage of oil seeds. Crude oil obtaining methods from oil seeds. Refining of crude oil. The production of hydrogenated fats and margarine. Olive oil production technology. Classification of olive oils. Hydrolytic and oxidative deterioration of oil and preventive methods. |
| Course Content | Synthesis of fatty acids. The chemical structure of fats. The importance of fat in nutrition. Storage of oil seeds. Crude oil obtaining methods from oil seeds. Refining of crude oil. The production of hydrogenated fats and margarine. Olive oil production technology. Classification of olive oils. Hydrolytic and oxidative deterioration of oil and preventive methods. |
| # | Öğrenme Kazanımı |
| 1 | 1. To be able to classify and introduce oil raw materials. 2. To understand the chemical structure of fat and its importance in nutrition. 3. To be able to show basic oil analysis. 4. To be able to take necessary precautions for storing oil seeds without spoiling. 5. To be able to explain the production stages of crude oil and crude oil from oil. 6. To be able to explain the difference between animal and vegetable oils in terms of physical and chemical properties of oil. 7. To explain olive oil production technology and to understand the importance of olive oil in nutrition. |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Introduction of the course: Scope, importance and rules | Preparation, After Class Study, Other Activities, Research, Practice |
| 2. Week | The structure of fats | Preparation, After Class Study, Other Activities, Research, Practice |
| 3. Week | The synthesis of fatty acids, the importance of edible oils in nutrition | Preparation, After Class Study, Other Activities, Research |
| 4. Week | Oil and fat sources, classification and use of vegetable oils | Preparation, After Class Study, Other Activities, Research |
| 5. Week | Pretreatment of oily seeds | Preparation, After Class Study, Other Activities, Research |
| 6. Week | Oil extraction with pressing | Preparation, After Class Study, Other Activities, Research |
| 7. Week | Oil extraction | Preparation, After Class Study, Other Activities, Research |
| 8. Week | Midterm | Preparation, After Class Study, Other Activities, Research |
| 9. Week | Refining of crude oil | Preparation, After Class Study, Other Activities, Research |
| 10. Week | Olive oil production technology | Preparation, After Class Study, Other Activities, Research |
| 11. Week | Fat hydrogenation and margarine production | Preparation, After Class Study, Other Activities, Research |
| 12. Week | Hydrolysis and interesterification | Preparation, After Class Study, Other Activities, Research |
| 13. Week | Reactions of oils | Preparation, After Class Study, Other Activities, Research |
| 14. Week | Storage | Preparation, After Class Study, Other Activities, Research |
| Program Requirements | DK1 |
|---|
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 3 | 42 |
|
Ders Dışı |
Preparation, After Class Study | 14 | 2 | 28 |
| Research | 14 | 1 | 14 | |
| Practice | 14 | 1 | 14 | |
| Other Activities | 14 | 1 | 14 | |
|
Sınavlar |
Midterm 1 | 1 | 1 | 1 |
| Final | 1 | 1 | 1 | |
| Classroom Activities | 14 | 1 | 14 | |
| Total Workload | 128 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 5.0 | ||
