OIL AND FAT TECHNOLOGIES
ACCADEMIC YEAR2009/2010
COD. 19890
dati insegnamento:
DEGREE: SCIENZE GASTRONOMICHE
TYPE OF COURSE: OPTIONAL SUBJECTS
LECTURERS:
ACADEMIC YEAR: 2009/2010
YEAR OF STUDY: 3
SEMESTER: First semester
NUMBER OF CREDITS: 3
UNIT COORDINATOR: CHIAVARO Emma
CONTACT HOURS: 24
INDIVIDUAL WORK HOURS: 51
Learning outcomes of the course unit
Acquisition of knowledge about fat and oil production and transformation
Prerequisites
Basic knowledge on chemistry and nutrition of oil and fats
Course contents summary
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
Recommended readings
Manuale degli Oli e dei Grassi-Cappella, Fedeli, Bonaga, Lercker-Tecniche Nuove Ed.
Edible oil processing-Ed by Hamm W & Hamilton RJ- CRC Press
Vegetable oils in food technology-Ed by Gunstone FD-CRC Press
Teaching methods
Oral lessons with seminaries of addicted in fat and oil production
