Advances in Production, Processing and Application of Lecithin

Course Coordinator

ECTS points:
3

Program:
diplomski

Course number:
53300

Course Description

COURSE CONTENT

  • Technical (commercial) lecithin production processes
  • Quality of commercial soybean lecithin.
  • Other lecithins.
  • Production of fluid and deoiled lecithin.
  • Modified lecithins
  • Lecithin in food, pharmaceutical and other industries.
  • Health aspects of lecithin.
  • Analysis of phospholipids.

LEARNING OUTCOMES

  • distinguish the chemical properties of lecithin from different sources and the possibility of its’ application
  • choose and control the appropriate lecithin production process
  • select the type of lecithin or its modification and optimal fraction for particular applications in the food industry
  • monitor the lecithin quality and its modification and fractionation
  • understand the nutritional value of lecithin and its impact on health