Technology and Use of Oils and Fats in the Food Industry

The course aims to provide students with the knowledge of oils, fats, and their derivatives as fundamental ingredients of many food products. Lectures will 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. Laboratory practices will show how to evaluate important features of lipid substances.
The course is perfectly integrated in the master degree programme in Food Science and Technology, offering the opportunity to deepen the knowledge about oil and fat applications in the food industry.

At the end of the course the students will know the most important features and the roles plaid by lipid substances in different food applications. Based on this knowledge, they will be able to consciously choose the best oils and fats for food formulations, taking into account their chemical and physical characteristics, technological properties, production and modification processes. Students will be able to critically evaluate food labels in relation to the lipid substances used in the formulations.