Information Package / Course Catalogue
Olive Oil Technology I
Course Code: ZYD231
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 5
Objectives of the Course

This course provides students with TS in accordance with the Turkish Food Codex and to teach students the yield of the olive oil, olive oil production by transferring all the methods of the present with the past, to give high quality oil production parameters and aimed to gain qualifications in this regard.

Course Content

Criteria and factors that affect the quality of olive oil production process

Name of Lecturer(s)
Learning Outcomes
1.To be able to comprehend The composition of olive oil,
2.To be able to comprehend Olive oil production process
3.To be able to comprehend Factors affecting the degradation of the quality of olive oil and olive oil,
4.To be able to comprehend the issues of adulteration of olive oil
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical
Importance of oil for human consumption
Week 1 - Practice
Sources recognition of fats and oils
Week 2 - Theoretical
Sources of fats and oils, Classification and Usage
Week 2 - Practice
Sources of fats and oils, Classification and Usage
Week 3 - Theoretical
Oil Varieties in turkey
Week 3 - Practice
Recognition of Varieties of Olive Oil
Week 4 - Practice
The Effects Zeyitnyağı harvest, Harvest Methods
Week 5 - Theoretical
Transportation and Storage of olives
Week 5 - Practice
Investigation entity Landscape Oil Storage
Week 6 - Theoretical
Olive Oil Production in History
Week 6 - Practice
Investigation entity Landscape Oil Storage
Week 7 - Theoretical
Processing of olive oil
Week 7 - Practice
Screening in olive oil tight Machines
Week 8 - Intermediate Exam
MID-TERM
Week 9 - Theoretical
Processing of olive oil
Week 9 - Practice
Processing of olive oil
Week 10 - Theoretical
Processing of olive oil
Week 10 - Practice
Processing of olive oil
Week 11 - Theoretical
Discrete Systems Used in the Production of olive oil
Week 11 - Laboratory
Determination of acidity of olive oil
Week 12 - Theoretical
Continuous Systems Used in the Production of olive oil
Week 12 - Practice
Olive Oil Museum Technical Tour
Week 13 - Theoretical
Effects of Processing Method on Quality of Olive Oil
Week 13 - Practice
olive Oil Tasting
Week 14 - Theoretical
Efficiency-Enhancing Substances
Week 14 - Practice
olive Oil Tasting
Week 15 - Theoretical
Education Rules and Tasting Olive Oil Tasting
Week 15 - Practice
olive Oil Tasting
Week 16 - Final Exam
FINAL EXAM
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory201428
Lecture - Practice201428
Assignment40520
Laboratory1011
Reading30515
Midterm Examination1011
Final Examination1011
TOTAL WORKLOAD (hours)94
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
PÇ-12
PÇ-13
PÇ-14
PÇ-15
PÇ-16
OÇ-1
5
OÇ-2
5
2
OÇ-3
5
2
OÇ-4
5
3
4
Adnan Menderes University - Information Package / Course Catalogue
2026