Courses list

Wersja polska

Course code: NTSS20178o16
Semester: 2016/2017 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: prof. dr hab. Agnieszka Kita
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 knows contemporary problems of vegetable fats processing; shows progress in obtaining of raw materials; 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.

Competences: Social skills (Attitude): Student is conscious of necessity of technical-technological progress introduction in processing of vegetable fats.

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 fats.

Recommended literature: 1. Gunstone F.D., Harwood J.L., Dijkstra A.J.:The lipid handbook, CRC Press, 2007. 2. Journals for industry and scientific from the area of vegetable fats (European Journal of Lipid Science and Technology, Journal of the American Oil Chemists’ Society, INFORM and others)

Assessment methods: knowledge and skills assessment in notes on the basis of written exam in form of test; social skills without note

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