Information Package / Course Catalogue
Olive Oil Technology II
Course Code: ZYD214
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: 4
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

Extraction and steps rafinsayon ??factors, comparison of olive oil with other oils, oil seeds

Name of Lecturer(s)
Learning Outcomes
1.To be able to comprehend extraction
2.To be able to comprehend refining
3.To be able to comprehend Tasting, analysis
4.To be able to comprehend packaging
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical
oil Extraction
Week 1 - Laboratory
Extraction Soxhalet
Week 2 - Theoretical
oil Extraction
Week 2 - Laboratory
Extraction Soxhalet
Week 3 - Theoretical
oil refining
Week 3 - Practice
Refining Enterprise that Technical Tour
Week 4 - Theoretical
oil refining
Week 4 - Practice
Oil Filtration Process
Week 5 - Theoretical
oil Storage
Week 5 - Practice
Oil Filtration Process
Week 6 - Theoretical
Packing and bottling of olive oil
Week 6 - Practice
Packing and bottling of olive oil
Week 7 - Theoretical
Spoilage in olive oil
Week 7 - Practice
soap Making
Week 8 - Intermediate Exam
MID-TERM
Week 9 - Theoretical
Classification of olive oil
Week 9 - Practice
Various additives and spices and olive oil Diversifying Operations
Week 10 - Theoretical
Tasting Parameters
Week 10 - Practice
Tasting Applications
Week 11 - Theoretical
Determination of free acidity and peroxide olive oil
Week 11 - Laboratory
Determination of free acidity and peroxide olive oil
Week 12 - Theoretical
Determination of the Refractive Index of olive oil and Spectrophotometer
Week 12 - Laboratory
Determination of the Refractive Index of olive oil and Spectrophotometer
Week 13 - Theoretical
Determination of Density Determination of olive oil and residue
Week 13 - Laboratory
Determination of Density Determination of olive oil and residue
Week 14 - Theoretical
Determination of Saponification Number in olive oil, olive oil, Article Determination of unsaponifiable
Week 14 - Laboratory
Determination of Saponification Number in olive oil, olive oil, Article Determination of unsaponifiable
Week 15 - Theoretical
Chromatography, olive oil, Sensory Analysis
Week 15 - Laboratory
Sensory Analysis of olive oil
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
Laboratory20510
Reading2048
Midterm Examination1011
Final Examination1011
TOTAL WORKLOAD (hours)76
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
1
OÇ-2
5
2
2
OÇ-3
5
1
OÇ-4
5
5
1
Adnan Menderes University - Information Package / Course Catalogue
2026