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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
2° 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

Basic knowledge on chemistry and nutrition of oil and fats

Course unit content

<p class="MsoNormal"><span lang="EN-GB" style="">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<o:p></o:p></span></p>

Full programme

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Bibliography

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

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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