| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM167 | Zeytinyağı Teknolojisi | Elective | 1 | 1 | 6 |
|
| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| To introduce olive varieties used in the production of olive oil, harvesting and storage methods. To clarify olive oil production methods, physical and chemical properties of the olive oil and the factors affecting olive oil quality. |
| Name of Lecturer(s) |
|
| Learning Outcomes |
| 1 | Review olive varieties, tree planting and harvesting methods. | | 2 | Compares technological methods and traditional methods of producing olive oil with in terms of quality and efficiency | | 3 | Classes various olive oils according to the chemical properties of them. | | 4 | Comments the factors affecting the quality of olive oil taking into account processing conditions. | | 5 | Finds the difference between olive oil with vegetable seed oils. | | 6 | Investigate the health benefits of olive oil. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Varieties of olives, olive production and harvesting, the factors affecting the quality of olives, olive oil removal methods, pressing, presses, the physical and chemical properties of olive oil. |
| Weekly Detailed Course Contents |
|
| 1 | History of olives and olive oil | | | | 2 | Chemical and physical properties of olives and olive oil | | | | 3 | Olive varieties and characteristics | | | | 4 | Olive components | | | | 5 | Olive production and harvesting | | | | 6 | Olive production and harvesting | | | | 7 | Pretreatments and storage of olives | | | | 8 | Midterm Examination | | | | 9 | Olive oil production from olives | | | | 10 | Olive oil production from olives | | | | 11 | Olive oil production from olives | | | | 12 | Storage of olive oil | | | | 13 | Turkish Food Codex for olive oil | | | | 14 | Olive oil and health | | | | 15 | | | |
|
| Recommended or Required Reading |
| Zeytinyağı: Editörler: Fahrettin Göğüş, Mücahit Taha Özkaya, Semih Ötleş, Eflatun Yayınevi, 2009. - Yemeklik Yağ Teknolojisi: F. Başoğlu, Dora Basım Yayın Dağıtım, 2010. - Bitkisel Yağ Teknolojisi: A. S. Gümüşkesen, F. Yemişçioğlu, Asya Tıp Yayıncılık, 2004. |
| 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 | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 30 | 2 | 60 |
| Individual Study for Mid term Examination | 2 | 8 | 16 |
| Individual Study for Final Examination | 1 | 12 | 12 |
| Reading | 14 | 2 | 28 |
| Homework | 10 | 6 | 60 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | | | | | LO2 | 5 | 5 | | | | LO3 | 5 | | 5 | | | LO4 | 5 | | | 5 | | LO5 | 5 | | | | | LO6 | 5 | | | |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
 |
| |