FT4613 : Fats and Oils Technology

Department

Department of Food Science and Technology

Academic Program

Master in Food Science and Technology

Type

Elective

Credits

03

Prerequisite

Overview

Oils and fats: definition, composition, glycerides. Changes resulting from manufacturing, heating, and oxidation. Important chemical reactions and methods of analysis. Oils and fats in nutrition and cells. Learn about vegetable oil refining technology, manufacture vegetable and animal oils and fats and their various products, learn about oxidation and antioxidants.

Intended learning outcomes

With success in the course, the student will be able to:

A. Knowledge & understanding

1 Recognize the chemical composition of oils, fats and fatty acids

2 Identify the most important characteristics of oils and fats and their various plant and animal sources.

3 Familiarity with the methods of extracting oils and fats, purification and refining methods, and the technology of some products

4 Mentions some Libyan standard specifications for different vegetable oils

5 Expresses the methods of quality assessment and the most important types of devices used.

B. Mental skills

1 Choose one of the important topics from the course and give a presentation on it and explain this topic

2 Identifies the most important products of different oils and fats and their technical manufacturing and production methods

3 Determine the most appropriate methods used in the quality determination process and the most appropriate methods to prevent oil spoilage

4 Divide the different oils and fats according to their different sources and their importance in the field of food.

C. Practical & professional skills

1 The student should store the different methods of extracting and refining oils and fats.

2 The student should use the most important methods of analysis and quality used in the field of oils and fats.

3 That the student distinguishes the types of oils and different types of fats and their sources and their health and nutritional importance.

D. Generic and transferable skills

1 Acquiring the ability to use the international information network to obtain modern information in the field of extraction, refining and technology of oils and fats

2 A scientific paper and presentation can be written on one of the course topics and others

3 Works in groups and discusses some of the course topics

4 Assists in the transfer of modern technology in the field of extracting, refining and manufacturing oils and their various products.

Teaching and learning methods

● Lectures are based on the explanation, the delivery method, and the use of brain storming.

● Computer-based and Internet-based information-gathering education.

● Presentation on a course topic for each student.

Methods of assessments

Percentage %	Rating weight		Time		Evaluation Duration (Week)	Evaluation Methods	No.
%30	30		90:00		After 7th week	Mid-term written exam	1
%15	15		00:30		After 10th week	Presentation	2
%15	15		-		After 10th week	Written scientific report	3
%40	40		120:00		After 12th week	Final written exam	4
%100		100		Total

Food chemistry 1 (FT4100)
Food Additives (FT4773)
Food packaging (FT4712)
Heavy Metals in Food (FT4702)
Fats and Oils Technology (FT4613)
Fish Technology (FT4593)
Chemical and Cereal Technology (FT4573)
Instrumental Analysis in food research (FT4132)
Food Chemistry 2 (FT4123)
Food Thermal Treatments (FT3752)