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.
