ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20178o11Semester: 2011/2012 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: Students know properties of raw oil materials and oils; are familiar with methods of oils refining, margarines and others spreads industrial processing; are capable to evaluate quality of oils products, know properties and applications of different oils products.
Competences: Students are able to analyze problems related with oils processing and quality control of raw materials and final products; are able to work as technologists or in laboratories of quality control.
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
Assessment methods: Written exam.
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