| Course ID: | NTŻ-SE>TT |
| Course title: | TECHNOLOGY OF OILS |
| Semester: | 2 / Winter |
| ECTS: | 1 |
| Lectures/Classes: | 15 / 0 hours |
| Field of study: | Food Technology and Human Nutrition |
| Study cycle: | 2nd cycle |
| Type of course: | optional |
| Prerequisites: | Organic Chemistry, Food Chemistry, General Food Technology |
| Contact person: | prof. dr hab. Agnieszka Kita agnieszka.kita@upwr.edu.pl |
| Short description: | The course covers the characteristics of the main raw materials and fats derived. Methods of extraction, refining and modification of fats. The production of margarine and special fats. |
| Full description: | The course covers the localization and largeness production of oil seeds and vegetable oils. Composition and properties of major oil raw materials. Oil processing ( methods of extraction, chemical and physical refining). Modifications of oils (hydrogenation, interesterification, fractionation). The technology of margarines processing and special fats. |
| Bibliography: | Niewiadomski H.: Technologia tłuszczów jadalnych, WNT Warszawa, 1993; Współczesna margaryna – aspekty technologiczne i żywieniowe. Red. Krygier K., WTN Warszawa, 2010; Gupta M., Practical Guide to Vegetable Oil Processing. AOAC Press, 2008 (ebook – Knovel); Oi-Ming L., Chin-Ping T., Akoh C. Palm oil – production, processing, characterization and uses, AOAC Press, 2012; Daun, Neskin, Dave, Canola – chemistry, production, processing and utilization, AOAC Press, 2011 (ebook – Knovel); artykuły z czasopism: European Journal of Lipid Science and Technology, Journal of the American Oil Chemists’ Society; |
| Learning outcomes: | Knowledge Student knows contemporary problems of vegetable fats processing is able to describe traditional and new technologies used in processing (extraction, refining and modifications) of vegetable fats defines assortments of vegetable fats and other fat food products Skills: Student is able to describe properties and possibilities of using different raw materials for vegetable fats processing describes direction of technological processes connected with processing and modifications; describes properties of products Social competence (attitudes): Student is conscious of necessity of technical-technological progress introduction in processing of chocolate |
| Assessment methods and assessment criteria: | Evaluation of the course 100% |