The chemistry and technology of oils and fats

Course Coordinator

ECTS points:
3

Program:
doktorski

Course number:
165625

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, 6th ed., John Wiley & Sons, Inc., Hoboken, SAD.
  2. O'Brien, R.D., Farr, W., Wan, P.J. (2000) Introduction to Fats and Oils Technology, 2nd 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