Master of Science in Food Science, Technology and Business (BIFTEC)

HOURS
Fats and Oils Lectures 16

Module 10 Tutorials
Workshops
12
24
Seminars
Site Visits 8
Student Directed Learning 90
Total ECTS Credits 6

Aim: To study in depth the chemical, physical and nutritional properties of fats and oils and the
technologies involved in the production of products.

Learning Outcomes:

On completion of this module the student will:

1. Have an integrated view of the chemical, physical and nutritional properties of fats and oils.

2. Have detailed knowledge of the factors inherent in processing, storage and cooking of fats and
oils which affect stability, nutritional quality and safety of foods.

Prerequisites: Students should have an appropriate qualification in biological sciences, food science
or food technology and have good background knowledge of chemistry and
biochemistry.

Syllabus:

1. Physico-chemical aspects of fats and oils

 Chemical composition.
 Physical properties.
 Factors affecting physical properties.

2. Lipid deterioration
 Lypolysis.
 Factors affecting oxidation.
 Thermal oxidation of fats and oils.
 Photosensitised oxidation.
 Autoxidation.

3. Role of lipids in food flavour

4. Processing of fats and oils

 Extraction.
 Refining.
5. Modification of fats and oils
 Physical modification (Fractionation, winterisation).
 Chemical modification (Hydrogenation, esterification).

6. Fats and oils products

 Vegetable oils.
 Vegetable fats.
 Animal oils.
 Animal fats.
 Fat substitutes.

7. Analysis of fats and oils

 Composition and identity.
 Tests for adulteration.

8. Nutritional aspects
 Fats and oils functionality.
 Palatability.
 Satiety.

9. Lipids, functional foods and nutraceuticals

 Distinction between functional and nutraceutical.
 Omega-e polyunsaturated fatty acids.

Text Books:

Required Reading:

Carvalho, A. and Malcata, F.X. 2001. Polyunsaturated fatty acids as ingredients for functional foods.
In Functional Foods: An Introductory Course, ESBUCP, Portugal.

Dugan, Jr., L. 1976. Lipids. In Principles of Food Science Part 1 – Food Chemistry. Fennema,
O.R. (Ed). Marcel Dekker, USA.

Farworth, E.R. 2001. Nutraceutical and functional foods. In Functional Foods: An Introductory
Course. ESBUCP, Portugal.

Nawar, W.W. 1996. Lipids. In Food Chemistry, Fennema, O.R. (Ed). 3rd Ed. Marcel Dekker, USA.
Recommended Reading:

Visioli, F. and Galli, C. 2002. Biological properties of olive oil phytochemicals. Critical reviews in
Food Science and Nutrition 42 (3): 209-221.

Processing and Utilisation of Vegetable Oils.

http:///www.ag.usask.ca/academic/notes/agric112/AGRIC20112-Mod2311.pdf .

Garcia, D.J. 1998. Omega-3 long chain PUFA nutraceuticals. Food Technology, 52: 44-49.

Methods for Assessment:

Industrial visit and Scientific Report (100 marks)