FATS AND OILS TECHNOLOGY

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Course Code: 
FST 4201
Course Credit Units: 
3
Semester: 
Semester 1
Year of Study: 
Year 4
Undergraduate or Graduate Level: 
Undergraduate Level
Academic Programs: 
Bachelor Of Science in Food Science & Technology
College: 
College of Agricultural and Environmental Sciences
School: 
School of Food Technology, Nutrition and Bioengineering
Department: 
Food Technology and Human Nutrition
Course Discipline: 
Biology
Course Description & Objectives: 

Structure of fats and oils. Sources and classification of fats and oils. Chemical and physical characteristics. Use and importance in industry and nutrition. Processing of fats and oils. Pre-extraction operations, extraction/processing, filtering and refining. Hydrogenation in the production of fats and margarine. Quality and nutritive values of processed products. Chemistry of frying and use of antioxidants. Storage properties of fats and oils.

Learning Outcomes: 

General objectives

  1. Impart knowledge on isolation and purification of fats and oils.
  2. Impart knowledge and skills in fat and oil products development
  3. Impart skills in quality assurance, assessment and measurement of physical and chemical changes occurring in fat and oil products

Specific objectives

  1. Isolation and purification of lipids from animal sources
  2. Isolation and purification of lipids from plant sources
  3. Measurement of acid value, iodine value, and peroxide value as indices of quality of lipid products

 

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