B14706 - Technology of Oils and Fats
| Course specification | ||||
|---|---|---|---|---|
| Type of study | Bachelor academic studies | |||
| Study programme | ||||
| Course title | Technology of Oils and Fats | |||
| Acronym | Status | Semester | Number of classes | ECTS |
| B14706 | mandatory | 7 | 2L + 2E | 4.5 |
| Lecturers | ||||
| Lecturer | ||||
| Lecturer/Associate (practicals) | ||||
| Prerequisite | Form of prerequisites | |||
| - | ||||
| Learning objectives | ||||
| Introducing students with theoretical basics and practical knowledge of industrial oilseeds processing to obtain crude pressed and extracted oil, modified-deficient fat, margarine, with adequate application of physico-mechanical and physical-chemical procedures and maintenance of optimum parameters of the technological process. | ||||
| Learning outcomes | ||||
| Training of students to work in the production of raw and extracted oils, fat, margarine, project, professional and pedagogical facilities and quality control of oil and fat products. | ||||
| Content | ||||
| Significance of lipids and specific vegetable oils in human nutrition. Oil and fat composition, physical-chemical characteristics. Biological technological properties of raw materials for obtaining oil / fat and proteins. Preparation and storage of seeds. Preparation of seeds for oil separation. Production of raw-pressed and extracted oil. Classic alkaline oil and fat refining. Procedures for pre-finishing, neutralization, bleaching, vinterization, deodorization. Methods for oil and fat modification: hydrogenation, fractionation and interesterification. Technological process for the production of margarine. Sensory, physico-chemical and functional quality, sustainability and safety of all the mentioned groups. | ||||
| Teaching Methods | ||||
| Interactive lectures with the use of modern information technologies, laboratory exercises-independent, plant exercises, consultations. | ||||
| Literature | ||||
| ||||
| Evaluation and grading | ||||
| Written exam and final exam. | ||||