Technology of Oils and Fats

Introducing students with theoretical basics and practical knowledge of industrial oilseeds processing to obtain crude pressed and extracted oil, modified-deficient fat, margarine, with adequate application of physico-mechanical and physical-chemical procedures and maintenance of optimum parameters of the technological process.

Training of students to work in the production of raw and extracted oils, fat, margarine, project, professional and pedagogical facilities and quality control of oil and fat products.

Significance of lipids and specific vegetable oils in human nutrition. Oil and fat composition, physical-chemical characteristics. Biological technological properties of raw materials for obtaining oil / fat and proteins. Preparation and storage of seeds. Preparation of seeds for oil separation. Production of raw-pressed and extracted oil. Classic alkaline oil and fat refining. Procedures for pre-finishing, neutralization, bleaching, vinterization, deodorization. Methods for oil and fat modification: hydrogenation, fractionation and interesterification. Technological process for the production of margarine. Sensory, physico-chemical and functional quality, sustainability and safety of all the mentioned groups.

1. Čorbo S., 2008, Oil and fat technology, Faculty of Agriculture and Food, Sarajevo

2. Grujić R., 1994, Oil and fat technology, Faculty of Technology, Banja Luka

3. Gunstone DF, 2002. Vegetable oils in food technology – composition, propertis and Uses, Bleckwell PublishingICRC Press, Oxford, UK

4. Hamm W., Hamilton JR, 2000. Edible Oil Processing, Sheffield Academic Press/CRC Press, Sheffield, UK

Written exam and final exam.

Interactive lectures with the use of modern information technologies, laboratory exercises-independent, plant exercises, consultations.