OIL AND FAT TECHNOLOGIES
Learning outcomes of the course unit
Acquisition of knowledge about fat and oil production and transformation
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 extraction by pressure and solvents, refining by physical and chemical pathway, oils and fats modification: hydrogenation, interesterification, fractionation, butter, margarine, shortenings.
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
Oral lessons with seminaries of addicted in fat and oil production