Vai al contenuto principale Vai al footer
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 2008/09
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
30 hours
of face-to-face activities
3 credits
hub:
course unit
in - - -
lectures timetable unavailable
exam calls
Print

Learning objectives

Acquisition of knowledge about fat and oil production and transformation

Prerequisites

Basic knowledge on chemistry and nutrition of oil and fats

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

- - -

Bibliography

Manuale degli Oli e dei Grassi-Cappella, Fedeli, Bonaga, Lercker-Tecniche Nuove Ed.<br />
Edible oil processing-Ed by Hamm W & Hamilton RJ- CRC Press<br />
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

- - -

Other information

- - -