ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20178o12Semester: 2012/2013 winter
Name: Technology of Oils
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: compulsory
Study Semester: 2
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: dr hab. inż. Agnieszka Kita, prof. nadzw. UP
Language of instruction: Polish / English
The course in English will be available if a minimum of 6 students sign up for a group. If less than 6 students sign up for the group, the course will be available in Polish with the possibility of individual support in English.
Learning outcomes: Knowledge: Student can describe characteristic of world and country production of vegetable oils. Is able to characterize, differentiate and identify few raw materials. Is able to describe how to prepare raw materials to oil extraction and to list extraction methods. Student is able to interpreting refining process and to show main differences between it’s parts. Is able to describe modifications of oils and describe how proceed and what they are. Is able to match raw materials to margarine manufacturing, describe technological process of obtaining margarine and characterize frying fats. Student is able to define and identify cocoa butter alternatives. Skills: Student is able to formulate statements about basic issues of oils technology. Is able to use with knowledge about oils refining and modifications, connect different facts and discuss about oils technology. Student is able to apply knowledge in practice and connect theory and practice. Student is able to find information about technology of chosen fat and use it. Is able to use obtaining knowledge and to take logic discussion about domain. Is able to verify and analyse information about oils technology and present suitable knowledge connected with scientific as well as solve problems in the field of fat technology.
Competences: Social skills (Attitude): Student shows active attitude and creativity to undertake problems. Is determined in aspiration for aim and got consciousness how to get it. Expressing opinion is not a barrier for the student with sensitivity to ethic principles. Willing to work in group and open to new ideas and conception of the team (group).Relate/recount that cooperation led to quick success.
Prerequisites: Organic Chemistry, Food Chemistry, General Food Technology
Course content: Composition and properties of oil raw materials. Oil processing. Modifications of oils. Technological processes of refined oils, margarines and others spreads.
Recommended literature: 1.Technologia tłuszczów jadalnych, Niewiadomski H., WNT Warszawa 1993 2. Surowce tłuszczowe, Niewiadomski H., WNT Warszawa 1984 3. Lipid technology and applications, Gunstone F.D., Padley F.B., Ed. Marcel Dekker Inc., New York-Basel, Hong Kong, 1997. 4. Gunstone F.D., Harwood J.L., Dijkstra A.J. “The lipid handbook” CRC Press, 2007. 5. Journal of the American Oil Chemists’ Society (JAOCS).
Assessment methods: Written exam.
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