OIL AND FAT TECHNOLOGY

Acquaintance of students with modern achievements in the field of refined and unrefined, special vegetable oils, oils and fats for frying and dedicated fats and margarines.

Training students for the application of modern knowledge and innovations in the production of refined and unrefined, special vegetable oils, oils and fats for frying and dedicated fats and margarine.

Theoretical teaching
Triacylglycerols and non-glyceride components of oils and fats. Modern procedures and innovations in the technologies of refined, cold-pressed, virgin and flavored oils. Valorization of cake and shot. Modern requirements for the selection and quality assurance of oil and fat for frying in order to increase the nutritional value and sustainability of fried products. Trends and innovations in procedures for modification and production of dedicated fats and margarine for specific purposes in the bakery and confectionery industry, as well as confectionery according to modern nutritional and technological requirements.
Practical classes
Search, processing, analysis and discussion of achievements in contemporary scientific and professional literature in the mentioned field

1. 1. Bailey's Industrial Oil and Fat Products, Edited by F. Shahidi, Volume 4. Edible Oils and Fat Products: Products and Applications, Sixth Edition, John Wiley Sons, Inc., New York, 2005.

   (Original)

2. 2. Dimić, E., Cold pressed oils. University of Novi Sad, Faculty of Technology, Novi Sad, 2005.

3. 3. Special fats for the bakery and confectionery industry, Editor: J. Turkulov, "Vital" Oil and Vegetable Fat Factory, Vrbas, 1997.

4. 4. Moreau, R., A. Kamal-Eldin. Gourmet and Health-Promoting Specialty Oils, 1st Edition, Academic Press and AOCS Press, 2009.

   (Original)

A seminar paper in which the student works independently on a selected topic, written tests and a final exam.

Lectures, consultations and seminar work.