Learning objectives
<br />
Acquisition of knowledge about fat and oil production and transformation
Prerequisites
Basic knowledge on chemistry and nutrition of oil and fats
Course unit content
<br />
<div align="justify">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 pathway, oil and fats modification: hydrogenation,interesterification, fractionation, butter, shortenings and margarine<br />
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Bibliography
<div align="justify">Vegetable oils in food technology-Ed by Gunstone FD-CRC Press<br />
Edible oil processing- Ed by Hamm W & Hamilton RJ- CRC Press<br />
The chemistry and technology of edible oils and fats and their high fat products-Academic Press</div>
Teaching methods
<br />
Oral lessons with seminaries of addicted in fat and oil production