| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM257A | Lipit Kimyası Ve Biyokimyası | Elective | 1 | 2 | 6 |
|
| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| 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 |
| Name of Lecturer(s) |
| Dr. Şeyma ŞİŞİK OĞRAŞ |
| Learning Outcomes |
| 1 | He/She knows that it is possible transferred to practice traditional methods of production with a new technology | | 2 | He/She explains ensuring compliance with new technologies while maintaining taste and flavor may be able to | | 3 | He/She knows and tells millions of daily production in our country, beyond the necessity of big bread factories | | 4 | He/She knows, tells and understands that the economic necessity of substituting the application of new technologies | | 5 | He/She knows people liked the taste and flavor may be possible with modern technology may explain the necessity of maintaining | | 6 | He/She may explain the issues to do researches must take the target |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| 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 |
| Weekly Detailed Course Contents |
|
| 1 | Lipids and classification of lipids; basic lipids (glycerides, waxes), complex lipids (phospholipids, cerebrosides, lipoproteins), derived lipids (hydrocarbons, alcohols) | Lecturer | | | 2 | Derivative lipids (fatty acids); classifications (saturated, unsaturated) and nomenclatures of fatty acids | Lecturer | | | 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) | Lecturer | | | 4 | Atmospheric oxidation and spoilage of edible oils (autooxidation; photooxidation; reactions of hydroperoxides) | Lecturer | | | 5 | General qualities of lipid oxidation; spoilage of edible oils | Lecturer | | | 6 | Oilseeds and edible oils; spoilage of oilseeds | Lecturer | | | 7 | Oil extraction from oilseeds (pretreatment processing; pressing, extraction) | Lecturer | | | 8 | Midterm Examination | Lecturer | | | 9 | Refining | Lecturer | | | 10 | Winterization; Hydrogenation | Lecturer | | | 11 | Margarine production | Lecturer | | | 12 | Technical tour | Lecturer | | | 13 | Evaluation of course | Lecturer | | | 14 | Derivative lipids (fatty acids); classifications (saturated, unsaturated) and nomenclatures of fatty acids | Lecturer | | | 15 | 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) | | | | 16 | Final Examination | | |
|
| Recommended or Required Reading |
| Gunstone F.D. 2004.The Chemistry of Oils and Fats Sources, Composition, Propertiesand Uses. Blackwell Publishing Ltd., UK.
Sikorski Z.E., Kolakowska A. 2003. Chemical and Functional Properties of Food Lipids.CRC Pres LLC, USA. |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 30 | | End Of Term (or Year) Learning Activities | 70 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 12 | 12 |
| Final Examination | 1 | 24 | 24 |
| Self Study | 14 | 4 | 56 |
| Individual Study for Mid term Examination | 1 | 12 | 12 |
| Individual Study for Final Examination | 1 | 20 | 20 |
| Reading | 14 | 4 | 56 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | | | | | LO2 | 5 | | | | | LO3 | 5 | | | | | LO4 | 5 | | | | | LO5 | 5 | | | | | LO6 | 5 | | | |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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