Technology and Use of Oils and Fats in the Food Industry
A.Y. 2019/2020
Learning objectives
The teaching course aims to provide students with the knowledge of oils, fats and their derivatives as fundamental ingredients of many food products. The teaching course also aims to provide students with the knowledge necessary for a conscious use of oils and fats in food formulations and for the optimization of production processes of the foods containing fats and oils.
Expected learning outcomes
At the end of the teaching course the students will be able to choose the best oils and fats for food formulation, taking into account their chemical and physical characteristics, technological properties, production and modification processes.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
Oils and fats: nomenclature and classification. Basic concepts of chemistry of fats and their major reactions. Oxidation reactions and antioxidants.
Physical properties; polymorfism and polytypism phenomena.
Raw materials, supply and composition of the various oils and fats.
Culinary fats: salad frying oils. Deep fat frying process. Principal reactions during frying. Strategies to reduce the oil content in fried products.
Food emulsions: characteristics and stability. Emulsifiers. Production process of mayonnaise. Double emulsions.
Margarines and shortenings: production process and use in food industries. Oil and fat modification processes (hydrogenation, fractionation, interesterification).
Bakery fats: characteristics, roles, and uses. Puff pastry production.
Confectionery fats: characteristics and uses. Cocoa butter and alternatives. Troubles.
Fat replacers: typologies and applications.
Organogels: organogelling strategies and applications.
Physical properties; polymorfism and polytypism phenomena.
Raw materials, supply and composition of the various oils and fats.
Culinary fats: salad frying oils. Deep fat frying process. Principal reactions during frying. Strategies to reduce the oil content in fried products.
Food emulsions: characteristics and stability. Emulsifiers. Production process of mayonnaise. Double emulsions.
Margarines and shortenings: production process and use in food industries. Oil and fat modification processes (hydrogenation, fractionation, interesterification).
Bakery fats: characteristics, roles, and uses. Puff pastry production.
Confectionery fats: characteristics and uses. Cocoa butter and alternatives. Troubles.
Fat replacers: typologies and applications.
Organogels: organogelling strategies and applications.
Prerequisites for admission
Basic knowledge of food processing technologies.
Teaching methods
Room classes; seminars by professional figures; brainstorming on food products and scientific literature.
Teaching Resources
Class notes; copy of the slides used during classes and seminars; scientific papers selected by the teacher.
Assessment methods and Criteria
The exam is carried out through a written trial aimed at verifying the knowledge of the course subject and the use of the correct terminology. As long as the restrictive measures aimed at the control of Covid-19 diffusion remain in force, an oral exam will be carried out through the Teams app.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Field activity: 8 hours
Laboratories: 8 hours
Lessons: 24 hours
Laboratories: 8 hours
Lessons: 24 hours
Professor:
Alamprese Cristina
Shifts:
-
Professor:
Alamprese CristinaProfessor(s)