Technology and Use of Oils and Fats in the Food Industry
A.Y. 2023/2024
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 main objective is 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 formulations, 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 can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
Oils and fats: Nomenclature and classification (pre-requisite). Raw materials, supply and composition of the various oils and fats. Basic concepts of chemistry of fats and their major reactions. Oxidation reactions and antioxidants. Physical properties; polymorfism and polytypism phenomena.
Culinary fats: Salad and 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. Advanced 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: Types and applications.
Organogels: Organogelling strategies and applications.
Culinary fats: Salad and 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. Advanced 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: Types and applications.
Organogels: Organogelling strategies and applications.
Prerequisites for admission
Basic knowledge in food processing.
Teaching methods
Face-to-face lessons; seminars given by experts from industries; brainstorming on commercial products and scientific literature.
Teaching Resources
Personal notes of the lessons; copy of the teacher's slides; scientific literature provided by the teacher.
Assessment methods and Criteria
The exam is a written test aimed at assessing the knowledge and comprehension of the course contents, and the ability of the student to critically evaluate the choice and use of fat substances in foods. The test will be composed of 3 open questions. In the evaluation, the use of an appropriate scientific language will be considered. Usually, exams are scheduled once a month.
As a complementary part of the assessment, the students are invited to prepare in small groups a seminar on an agreed topic, making use of the scientific literature. For the seminar presentation and the active participation in the seminar sessions, up to 3 points will be given.
As a complementary part of the assessment, the students are invited to prepare in small groups a seminar on an agreed topic, making use of the scientific literature. For the seminar presentation and the active participation in the seminar sessions, up to 3 points will be given.
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
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