Information Package / Course Catalogue
Oil and Fat Technology
Course Code: FE306
Course Type: Required
Couse Group: First Cycle (Bachelor's Degree)
Education Language: English
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 4
Objectives of the Course

The aim of the course is to provide the basic principles of vegetable oil extraction and refining and solid oil production systems and the elements of quality assurance and control in the oil production process. The objectives of the course are to introduce national and international technological developments in the oil production process and the status of the oil industry sector and to adopt the basic operations applications in oil technology processes.

Course Content

Oil chemistry, degradation reactions in oils, storage of oil seeds and fruits, crude oil production from oil seeds, olive oil production technology, oil refining, oil modification techniques, margarine production technology, vegetable oil sector, developments in oil technology.

Name of Lecturer(s)
Prof. Aslı YORULMAZ
Learning Outcomes
1.Understanding the production processes of seed and fruit based crude oils
2.To have knowledge about oil refining and fat production processes
3.Understanding the principles of quality assurance and quality control in production processes, being able to perform basic oil analyses
4.Recognition of the oil sector at national level
5.Ability to follow technological developments in the field of oil technology
6.To have knowledge about performing basic quality analyses on oils, evaluating and interpreting analysis results
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical & Practice
Components found in the structure of oils & Introduction
Week 2 - Theoretical & Practice
Fat degradation reactions & Determination of free fatty acidity
Week 3 - Theoretical & Practice
Storage of oil seeds and fruits & Determination of free fatty acidity
Week 4 - Theoretical & Practice
Crude oil production - pretreatment & Determination of peroxide value
Week 5 - Theoretical & Practice
Crude oil production – pressing and solvent extraction & Determination of peroxide value
Week 6 - Theoretical & Practice
Oil refining-Degumming-Neutralization & Determination of spectrophotometric indices
Week 7 - Theoretical & Practice
Oil refining-Decolorization-Deodorization & Determination of spectrophotometric indices
Week 8 - Theoretical & Practice
Olive Oil Production Technology & Crude oil production with screw pres
Week 9 - Theoretical & Practice
Oil Modification techniques-Hydrogenation & Crude oil production with screw pres
Week 10 - Theoretical & Practice
Oil Modification Techniques - Interesterification, Fractional Crystallization & Determination of oil adulteration by fatty acid composition
Week 11 - Theoretical & Practice
Margarine Production & Determination of oil adulteration by fatty acid composition
Week 12 - Theoretical & Practice
Structured oils & Determination of iodine and saponification values
Week 13 - Theoretical & Practice
Frying oils & Determination of iodine and saponification values
Week 14 - Theoretical & Practice
Legal regulations regarding oils and fats & Overall review
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%20
Final Examination1%40
Report5%40
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice141242
Assignment61112
Practice Examination1516
Midterm Examination1516
Final Examination1819
TOTAL WORKLOAD (hours)103
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
OÇ-1
3
3
1
3
3
3
1
1
2
2
2
OÇ-2
3
3
1
3
3
3
1
1
2
2
2
OÇ-3
3
3
3
3
1
2
2
3
3
3
3
OÇ-4
3
3
OÇ-5
2
1
2
2
3
OÇ-6
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026