GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION

FOOD PROCESSING OILS/5950020

Course Title:	FOOD PROCESSING OILS
Credits	3	ECTS	7.5
Semester	2	Compulsory/Elective	Elective

COURSE INFO

-- LANGUAGE OF INSTRUCTION

Turkısh

-- NAME OF LECTURER(S)

Doç.Dr.Saime Küçükkömürler

-- WEB SITE(S) OF LECTURER(S)

www.gazi.edu.tr

-- EMAIL(S) OF LECTURER(S)

saimek@gazi.edu.tr

-- LEARNING OUTCOMES OF THE COURSE UNIT

Lipids and their properties
General properties and classification of oils/fats
Chemical composition of oils/fats
Oils/fats found in the compositions of foods
Production of oils/fats commonly used in food preparation
Storage of commonly used oils/fats in food preparation
Commonly used animal fats and their properties in preparing food
Commonly used animal fats and their properties in preparing food
Commonly used vegetable oils and their properties in preparing food
Commonly used vegetable oils and their properties in preparing food

-- MODE OF DELIVERY

The mode of delivery of this course is Face to face

-- PREREQUISITES AND CO-REQUISITES

There is no prerequisite or co-requisite for this course.

-- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS

There is no recommended optional programme component for this course.

--COURSE CONTENT
1. Week	Lipids and their properties
2. Week	General properties and classification of oils/fats
3. Week	General properties and classification of oils/fats
4. Week	Chemical composition of oils/fats
5. Week	Chemical composition of oils/fats
6. Week	Oils/fats found in the compositions of foods
7. Week	Midterm
8. Week	The methods used in the production of oils
9. Week	Methods and principles used in the storage of oils/fats
10. Week	Commonly used animal fats and their properties in preparing food
11. Week	Commonly used animal fats and their properties in preparing food
12. Week	Commonly used vegetable oils and their properties in preparing food
13. Week	Commonly used vegetable oils and their properties in preparing food
14. Week	Gıda sanayiinde yaygın olarak kullanılan yağlar ve özelliklerinin incelenmesi
15. Week	Gıda sanayiinde yaygın olarak kullanılan yağlar ve özelliklerinin incelenmesi
16. Week	Final exam

-- RECOMMENDED OR REQUIRED READING

- H.D. Belitz, W. Grosch; Food Chemistry, Springer Verlag (Berlin, Heidelberg, New York, Paris, Londra, Tokyo, 1987. -Foods & Nutrition, M E .Ensminger H.A.Ensminger. (food and nutrition and nutrition encyclopedia, Vol. 2).1994. -Culinary Nutrition: The Science and Practice of Healthy Cooking.J.B. Marcus. Highland Park, IL, USA.2013. - The Best Kept-Secrets of Healthy Cooking: Your Culinary Resource to Hundreds .. S Woodruf..Penguin.com.2000. -The Beginner's Guide to Healthy Cooking.N.M. Dumke. Amazon.com.2002. -Techniques of Healthy Cooking, Professional Edition Culinary Institute of America Amazon.com.2007.

-- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS

Lecture, Question & Answer, Demonstration, Drill - Practise

-- WORK PLACEMENT(S)

None

-- ASSESSMENT METHODS AND CRITERIA

	Quantity	Percentage
Mid-terms	2	20
Assignment	5	30
Exercises	2	20
Projects	0	0
Practice	2	15
Quiz	2	15
Contribution of In-term Studies to Overall Grade		45
Contribution of Final Examination to Overall Grade		55

-- WORKLOAD

Efficiency	Total Week Count	Weekly Duration (in hour)	Total Workload in Semester
Theoretical Study Hours of Course Per Week	14	3	42
Practising Hours of Course Per Week	3	4	12
Reading	5	5	25
Searching in Internet and Library	5	5	25
Designing and Applying Materials	3	5	15
Preparing Reports	3	4	12
Preparing Presentation	3	3	9
Presentation	1	2	2
Mid-Term and Studying for Mid-Term	4	4	16
Final and Studying for Final	6	4	24
Other	3	2	6
TOTAL WORKLOAD:			188
TOTAL WORKLOAD / 25:			7.52
ECTS:			7.5

-- COURSE'S CONTRIBUTION TO PROGRAM

NO	PROGRAM LEARNING OUTCOMES	1	2	3	4	5
1					X
2						X
3					X
4				X
5						X
6						X
7			X
8					X
9		X
10					X
11					X
12						X
13						X
14					X
15						X
16						X
17					X
18				X
19					X
20						X

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GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR