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 extraction 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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