Upon completion of this course, students will be able to:
1. understand the physical and chemical properties of fats and oils based on their composition
2. to handle the quality of olive oil based on the characteristics of olive fruit and the production conditions.
3. To handle the problems of food preservation attributed to oils and fats.
Course Content (Syllabus)
Structure and composition of oilseeds and oil fruits. Physical properties (fractionation-margerines). Chemical properties of lipids (hydrogenetion, transeterification). Fat oxidation. Technology of animal fats. Technology of olive oil production and other oils of plant origin. Preservation of oils and fats. Quality control and adulteration control. Oil refining.