Technology and Use of Oils and Fats in the Food Industry
A.Y. 2025/2026
Learning objectives
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.
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.
Expected learning outcomes
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.
Lesson period: First 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
First 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 of food processing.
Teaching methods
The course includes:
- Lectures, also using slides and videos, to provide theoretical knowledge needed for the understanding of the important features and technologies related to lipid substances used as food ingredients;
- Seminars given by experts from industries, to provide evidence of practical applications of the theoretical knowledge;
- Brainstorming on commercial products and scientific literature, to understand what kind of lipid substances and technologies are applied in food products;
- Laboratory practices, to show how to evaluate important features of lipid substances;
- A team-work to practically apply the knowledge acquired to a specific case study.
- Lectures, also using slides and videos, to provide theoretical knowledge needed for the understanding of the important features and technologies related to lipid substances used as food ingredients;
- Seminars given by experts from industries, to provide evidence of practical applications of the theoretical knowledge;
- Brainstorming on commercial products and scientific literature, to understand what kind of lipid substances and technologies are applied in food products;
- Laboratory practices, to show how to evaluate important features of lipid substances;
- A team-work to practically apply the knowledge acquired to a specific case study.
Teaching Resources
Teaching material and references provided and/or suggested by the teacher, complemented by personal lecture notes. Teaching material and references will be available on the myAriel platform of the course or through the University library service.
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 and will last 2 hours. A grade of at least 18 out of 30 must be achieved to pass the exam. The evaluation will consider the level of knowledge acquired by the student, the ability in applying the knowledge, and the capacity to express the topics with the proper technical and scientific language. 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.
At least 6 exam sessions will be planned for each academic year.
Registration for the exams is mandatory on the Unimia institutional platform, which will be used also to communicate the result of the exam.
Students with Specific Learning Disabilities (SLDs) and/or disabilities are kindly requested to contact the Professors via email at least 15 days before the exam to arrange any necessary individualized accommodations. The email must include the respective University Services in CC: [email protected] (for students with SLDs) and [email protected] (for students with disabilities).
At least 6 exam sessions will be planned for each academic year.
Registration for the exams is mandatory on the Unimia institutional platform, which will be used also to communicate the result of the exam.
Students with Specific Learning Disabilities (SLDs) and/or disabilities are kindly requested to contact the Professors via email at least 15 days before the exam to arrange any necessary individualized accommodations. The email must include the respective University Services in CC: [email protected] (for students with SLDs) and [email protected] (for students with disabilities).
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Practicals: 8 hours
Lessons: 28 hours
Lessons: 28 hours
Professor:
Alamprese Cristina
Professor(s)