Information Package / Course Catalogue - Adnan Menderes University

General Information Unit Staff Academic Information Programme Outcomes Course Structure Diagram Contact Information

Person Responsible for Information Package

Prof. Dilek KESKİN

Assoc. Prof. Yeliz TEKGÜL BARUT

Ins. Hayri KEMİKSİZOĞLU

Ins. İsmail BÖLÜK

Lec. Hüseyin Nail AKGÜL

Lec. Mithat Evrim DEMİR

Lec. Nurhan GÜNAY

Analiysis of Table Olives and Olive Oil

Course Code	: KGK167
Course Type	: Area Elective
Couse Group	: Short Cycle (Associate's Degree)
Education Language	: Turkish
Work Placement	: N/A

Theory	: 2
Prt.	: 0
Credit	: 2
Lab	: 0
ECTS	: 3

Objectives of the Course

The objective of this course is to inform the students importance of olives and olive oil in our country and around the world, Knowing the physical and chemical content of the olive fruit, To have information about the quality factors of table olives and olive oil, To know and practicethe analysis methods of table olives, To know and apply fundamental analysis applied to olive oil.

Course Content

Knowing the basic analysis applied to olive and olive oil, and identify chemicals to be used in the relevant analysis, prepare and achieve practical results, assess the appropriateness of the legal values of the analysis results and develop their ability to generate ideas about the reasons of differences.

Name of Lecturer(s)

Learning Outcomes

1.	Recognizes and knows the olives and olive oil.
2.	Know the table olive and olive oil quality criterias.
3.	Know the basic quality analysis applied to olives and olive oil and gain experience on methods.
4.	Evaluate the results of the analysis applied to olive and olive oil.
5.	Know sampling from Table Olives and Olive Oil

Recommended or Required Reading

1.	Aktan, N. (2000). Sofralık Zeytin Teknolojisi. Ege Üniversitesi Yayınları, İzmir.
2.	Dokuzlu, C. (2004). Gıda Analizleri. Marmara Kitabevi Yayınları. Bursa.
3.	Tokuşoğlu, Ö. (2010). Özel Meyve: Zeytin. Sidas Ltd. Sti., İzmir
4.	MEB. (2010). Sofralık Zeytin ve Zeytinyağı Analizleri, Ankara.

Weekly Detailed Course Contents

Week 1 - Theoretical

Description of table olive and olive oil

Week 2 - Theoretical

Types of table olives and types which are sutable for olive oil

Week 3 - Theoretical

Sampling from Table Olives and Olive Oil

Week 4 - Theoretical

Salt Determination in Table Olives

Week 5 - Theoretical

Acidity Determination in Table Olives

Week 6 - Theoretical

Sofralık Zeytinlerde pH Tayini

Week 7 - Theoretical

Metallic Materials and Microbiological Testing on table Olive Quiz

Week 8 - Practice

Examination of table olive packing, sensory and phsical examination in table olives

Week 9 - Theoretical

Examination of table olive packing, sensory and phsical examination in table olives

Week 10 - Theoretical

Determination of free acidity of olive oil

Week 11 - Theoretical

Determination of Peroxide in Oil

Week 12 - Theoretical

Determination of Peroxide in Oil

Week 13 - Theoretical

Specific absorbance value determination in olive oil

Week 14 - Theoretical

Determination the oil content of the olive fruits

Assessment Methods and Criteria

Type of Assessment	Count	Percent
Assignment	1	%10
Quiz	1	%5
Midterm Examination	1	%25
Final Examination	1	%60

Workload Calculation

Activities	Count	Preparation	Time	Total Work Load (hours)
Lecture - Theory	14	1	2	42
Assignment	1	5	1	6
Quiz	1	2	1	3
Midterm Examination	1	10	1	11
Final Examination	1	10	1	11
TOTAL WORKLOAD (hours)				73

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
OÇ-1										4	4	4	4
OÇ-2										4	3	3	3
OÇ-3										4	4	4	4
OÇ-4										4	4	4	3
OÇ-5										4	4	4	3