Food science and technology | University of Parma

Professor
Academic discipline: Scienze e tecnologie alimentari (AGR/15)
Field: A scelta dello studente
Type of training activity: Student's choice

24 hours
of face-to-face activities

3 credits

hub:

course unit
in - - -

lectures timetable unavailable

exam calls

Learning objectives

Acquisition of knowledge about fat and oil production and transformation

Prerequisites

Course unit content

Physico-chemical properties of vegetable oil and animal fat, oils by olive, bulk movement of edible oils, oilseed extraction by pressure and solvent. Refining by physical and chemical methods. Oil and fats modification: hydrogenation, interesterification, winterization, fractionation. Special fats: butter, shortenings and margarine

Full programme

Introduction, source and global trade of oils and fats
Oils and fats of vegetable and animal origin
Seed storage
Olive oil production
Oil extraction
Chemical and physical refining
Hydrogenation, transesterification, fractionation
Shortenings and margarines

Bibliography

Manuale degli Oli e dei Grassi-Cappella, Fedeli, Bonaga, Lercker-Tecniche Nuove Ed.
Edible oil processing-Ed by Hamm W & Hamilton RJ- CRC Press
Vegetable oils in food technology-Ed by Gunstone FD-CRC Press

Teaching methods

Oral lessons with seminaries of addicted in fat and oil production

Assessment methods and criteria

written and oral examination

Other information

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OIL AND FAT TECHNOLOGIES cod. 19890