Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
GIM-23-138	LİPİT KİMYASI	Elective	1	1	6

Level of Course Unit

Second Cycle

Objectives of the Course

The aim of this course is to ensure that the students are learn trade and history of olive oil, harvest and storage of olive oil, production technology, storage and oxidation, the chemical composition of olive oil. Students learn the olive oil refining, the properties and classification, standardization and quality criteria of olive oil as detailed.

Name of Lecturer(s)

Dr. Öğr. Üyesi A.Burcu ATALAY

Learning Outcomes

1	Students learn olive oil storage and oxidation conditions.
2	Students learn chemical composition of olive oil.
3	Students learn the refining of the olive oil.
4	Students learn the classification and properties of olive oil.
5	Students learn the standardization and quality criteria of olive oil.
6	Students will have information on specially selected topics related to the course.
7	Students learn olive oil production technology
8	Students learn the harvest and storage of olives.

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	The history and trade of olive oil.
2	Olive harvesting and storage.
3	Production technology of olive oil.
4	Production technology of olive oil.
5	Storage and oxidation of olive oil.
6	Olive oil analysis methods.
7	The chemical composition of olive oil.
8	Midterm exam
9	Refining of olive oil.
10	Refining of olive oil.
11	Classification and properties of olive oil.
12	Student presentations specially selected topics.
13	By-products of olive oil production.
14	Standardization and quality criteria of olive oil.
15	Standardization and quality criteria of olive oil.
16	Final Exam

Recommended or Required Reading

1) Kayahan, M., A. Tekin. (2006). Zeytinyağı Üretim Teknolojisi. . TMMOB Gıda Mühendisleri Odası, Kitaplar serisi: 11. 198 s, Ankara. 2) Kayahan, M. (2005). Yemeklik Yağ Rafinasyon Teknolojisi. TMMOB Gıda Mühendisleri Odası, Kitaplar serisi: 10. 199 s, Ankara. 3) Başoğlu, F. (2006). Yemeklik Yağ Teknolojileri (Edible Fats and Oils Technology), Nobel Basımevi, Ankara, 349 p. 4) Nas, S., Gökalp, H.Y., Ünsal, M. (1998). Bitkisel Yağ Teknolojisi. PAÜ Müh. Fak. Ders Kitapları Yay. No: 005, Müh. Fak. Matbaası, 329s, Çamlık, Denizli. 5) Bernardini, E. (1973). Oil and Fat Technology. II.Revised edition. Publishing House ?Technology? s.r.l., Rome, 763 s. 6) Gümüşkesen, A.S. , Yemişçioğlu F.(2004). Bitkisel Yağ Teknolojisi. Asya Tıp Yayıncılık Ltd.Şti. II.Basım,s.224, İzmir. 7) Hoffmann, G. (1989) . The chemistry and Technology of Edible Oils and Fats and Their Fat Products. Academic Press, USA, 384 s.

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
SUM		0
End Of Term (or Year) Learning Activities	Quantity	Weight
SUM		0
SUM		0

Language of Instruction

Turkish

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	2	2
Final Examination	1	2	2
Self Study	13	5	65
Individual Study for Mid term Examination	1	40	40
Individual Study for Final Examination	13	5	65
TOTAL WORKLOAD (hours)			174

Contribution of Learning Outcomes to Programme Outcomes

PO
1

PO
2

PO
3

PO
4

PO
5

PO
6

PO
7

PO
8

PO
9

PO
10

PO
11

PO
12

PO
13

PO
14

PO
15

PO
16

LO1

LO2

LO3

LO4

LO5

LO6

LO7

LO8

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High