Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GIM-23-157CHEMISTRY OF FATS AND OILSElective126
Level of Course Unit
Second Cycle
Objectives of the Course
The aim of this course is to ensure that the students are learn description, classification, chemical composition and properties of oils and fats, fatty acids, glycerides, phosphatides and cerebrosides, sterols, pigments (chlorophil and karotenoid), lipovitamins, hydrocarbons and waxes which are basic components of food materials and natural antioxidants as detailed
Name of Lecturer(s)
Yrd. Doç. Dr. Ayhan BAŞTÜRK
Learning Outcomes
1Students learn to description and classification of oil and fats.
2Students learn to classification, chemical composition and properties of oils and fats, fatty acids, glycerides, phosphatides and cerebrosides, sterols,pigments (chlorophil and karotenoid), lipovitamins, hydrocarbons and waxes
3Students learn to classification, chemical composition and properties of natural antioxidants.
4Students have knowladge about to student presentations on selected topics concerning the course.
Mode of Delivery
Daytime Class
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Description and classification of oil and fats Description, classification, chemical composition and properties of faty acids. Description, classification, chemical composition and properties of glycerides. Description, classification, chemical composition and properties of phosphatides and cerebroside. Description, classification, chemical composition and properties of sterols. Description, classification, chemical composition and properties of pigments (chlorophil and karotenoid). Description, classification, chemical composition and properties of lipovitamins. Description, classification, chemical composition and properties of lipovitamins. Description, classification, chemical composition and properties of hydrocarbons. Description, classification, chemical composition and properties of waxes. natural antioxidants Student presentations on selected topics. Description, classification of natural antioxidants. Chemical composition and properties of natural antioxidants. Chemical composition and properties of natural antioxidants.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Description, classification, chemical composition and properties of lipovitamins.
2Description, classification, chemical composition and properties of hydrocarbons.
3Description, classification, chemical composition and properties of waxes. natural antioxidants
4Student presentations on selected topics.
5Description, classification of natural antioxidants.
6Description, classification, chemical composition and properties of pigments (chlorophil and karotenoid).
7Description, classification, chemical composition and properties of lipovitamins.
8Description, classification, chemical composition and properties of lipovitamins.
9Description, classification, chemical composition and properties of hydrocarbons.
10Description, classification, chemical composition and properties of waxes. natural antioxidants
11Student presentations on selected topics.
12Description, classification of natural antioxidants.
13Chemical composition and properties of natural antioxidants.
14Chemical composition and properties of natural antioxidants.
15
16
Recommended or Required Reading
1)Kayahan, M. (2003). Yağ Kimyası. ODTÜ Geliştirme Vakfı Yayıncılık ve İletişim A.Ş., 220s, Ankara. 2)Başoğlu, F. (2006). Yemeklik Yağ Teknolojileri (Edible Fats and Oils Technology), Nobel Basımevi, 349 s, Ankara. 3)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. 4)Gümüşkesen, A.S. , Yemişçioğlu F.(2004). Bitkisel Yağ Teknolojisi. Asya Tıp Yayıncılık Ltd.Şti. II.Basım,s.224, İzmir. 5)Gunstone, F.D., Harwood, J.L., Padley, F.B., (1986). The Lipid Handbook. Chapman and Hall, London. 6)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 ActivitiesQuantityWeight
SUM0
End Of Term (or Year) Learning ActivitiesQuantityWeight
SUM0
SUM0
Language of Instruction
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Attending Lectures14342
Discussion818
Question-Answer818
Brain Storming818
Self Study14342
Individual Study for Mid term Examination11515
Individual Study for Final Examination12525
Reading10110
Performance10110
Homework4312
TOTAL WORKLOAD (hours)182
Contribution of Learning Outcomes to Programme Outcomes
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1
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2
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3
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4
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5
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6
PO
7
PO
8
PO
9
PO
10
PO
11
PO
12
PO
13
PO
14
PO
15
PO
16
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
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