The chemistry and technology of oils and fats

Course Description

COURSE CONTENT

The influence of new processes in lipid technology on assortment and quality of oils anf fats; production of modified oils and fats with low or without TFA (hydrogenation-interesterification-fractionation). Byproducts in oil and fat industry and their applications:soap-rafination fatty acids-surfactants, lecithin-phospholipids, deodorizer distillate-tocopherol. The impact of oil and fat technology waste material on the environment: active clay, waste water. Parallel production of oils and fats and high protein products. Nutritive and biological properties of lipids. Comparison of lipids of vegetable and animal origin; fatty acids (essential FA, trans FA, omega 3,6,9 FA), antioxidants, vitamins. Oils and fats and nonedible products.

LEARNING OUTCOMES

• evaluate the role of processing in the quality of oil/fat
• recommend the use of byproducts in the oil/fat industry
• evaluate nutritive value of oils and fats
• plan the use of combined processess in the modified fat production

Lectures

Lectures: 10

Seminars: 10

Literature

1. Shahidi, F. (2005) Bailey's industrial oil and fat products, 6^th ed., John Wiley & Sons, Inc., Hoboken, SAD.
2. O'Brien, R.D., Farr, W., Wan, P.J. (2000) Introduction to Fats and Oils Technology, 2^nd ed., AOCS Press, Champaign, SAD.
3. Bokisch, M. (1998) Fats and Oils Handbook, AOCS Press, Champaign, SAD
4. Gunstone,F.D.,Harwood, J.L., Padley, F.B. (1986) The Lipid Handbook, Chapman and Hall, London, UK