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Università degli Studi di Parma Università degli Studi di Parma
University of Parma
Course catalogue
Università degli Studi di Parma
course catalogue

OIL AND FAT TECHNOLOGIES
cod. 19890

Academic year 2007/08
3° year of course - First semester
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
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Learning objectives

<p class="MsoNormal"><span lang="EN-GB" style="">Acquisition of knowledge about fat and oil production and transformation <o:p></o:p></span></p>

Prerequisites

<p class="""MsoNormal"""><span lang="""EN-GB""" style="">Basic knowledge on chemistry and nutrition of oil and fats<o:p></o:p></span></p>

Course unit content

Physico-chemical properties of oils and fats, bulk movement of edible oil and fats, oilseed exctraction by pressure and solvents, refining by physical and chemical pathway, oils and fats modification: hydrogenation, interesterification, fractionation, butter, margarine, shortenings

Full programme

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Bibliography

<p class="MsoNormal">Manuale degli Oli e dei Grassi-Cappella, Fedeli, Bonaga, Lercker-Tecniche Nuove Ed.<br />
<span lang="EN-GB" style="">Edible oil processing-Ed by Hamm W & Hamilton RJ- CRC Press<br />
Vegetable oils in food technology-Ed by Gunstone FD-CRC Press<o:p></o:p></span></p>

Teaching methods

<p class="MsoNormal"><span lang="EN-GB" style="">Oral lessons with seminaries of addicted in fat and oil production<o:p></o:p></span></p>

Assessment methods and criteria

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Other information

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