Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GIM-23-162OLIVE OIL TECHNOLOGYElective116
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
1Students learn olive oil storage and oxidation conditions.
2Students learn chemical composition of olive oil.
3Students learn the refining of the olive oil.
4Students learn the classification and properties of olive oil.
5Students learn the standardization and quality criteria of olive oil.
6Students will have information on specially selected topics related to the course.
7Students learn olive oil production technology
8Students 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
WeekTheoreticalPracticeLaboratory
1General information about olives
2Olive harvesting and storage.
3Production technology of olive oil.
4Production technology of olive oil.
5Storage and oxidation of olive oil.
6Olive oil analysis methods.
7The chemical composition of olive oil.
8Midterm exam
9Refining of olive oil.
10Refining of olive oil.
11Classification and properties of olive oil.
12Student presentations specially selected topics.
13By-products of olive oil production.
14Standardization and quality criteria of olive oil.
15Standardization and quality criteria of olive oil.
16Final 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 ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination122
Final Examination122
Self Study14456
Individual Study for Mid term Examination14228
Individual Study for Final Examination14456
Reading14228
TOTAL WORKLOAD (hours)172
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                
LO45               
LO5                
LO6                
LO7                
LO8      5         
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
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