Food Oils and Fats : Chemistry and Technology

Indian Institute of Technology, Kharagpur and NPTEL via Swayam

Go to class Write review

Details

Go to class

Provider

Swayam
Pricing

Free Online Course
Languages

English
Certificate

Paid Certificate Available
Duration & workload

12 weeks
Sessions

On-Demand

Found in

Overview

Save Big on Coursera Plus. 7,000+ courses at $160 off. Limited Time Only!

Grab it

ABOUT THE COURSE:Food oils and fats are the important sources of dietary fats that fulfil nutritional requirements, support growth, and are vital for the healthy operation of the brain, nervous system, and endocrine environment. These can be extracted from plant, animal and marine sources using appropriate and right technology with high nutritional composition. Varieties of oils are available in the market; their utility depend upon their quality which helps in proper development of body and reduces the risk of diseases. Food oils and fats processing is having an important position in the Indian economy as India is a major consumer of edible oils and fats. Moreover, the consumption of food oils and fats varies from place to region based on consumer preferences and diversity. To achieve the desired characteristics in edible oils and fats, the knowledge of the type and quality of raw material, processing technologies, packaging techniques and storage conditions, etc. is of utmost necessity and importance. Also, to earn additional income, the utilization of the by-product of the edible oil and fat industry for novel product development is necessary. This course "Food Oils and Fats: Chemistry and Technology" will provide detailed information on the basic chemistry of fatty acids (SFA/MUFA/PUFA/Cis-Trans, etc.); triglycerides and phospholipids, sources of oils and fats, processing technologies, handling, packaging and storage, and by-product utilization. This course will play a pivotal role in creating a human resource with an enhanced knowledge base for serving the food industry and academia including research & development. The course will provide ample materials for the preparation of competitive examinations like GATE / NET / ARS, etc. This will enable new idea generation & innovation for the commercial manufacture of products which ultimately lead our country to an international platformINTENDED AUDIENCE: Food Process Engineering, Food Technology, Agricultural Engineering, Biochemical Engineering, Post Harvest Technology, Chemical Engineering, Oils & Fats Technology, and related disciplines.INDUSTRY SUPPORT: Food industries such as Adani Wilmer Ltd., Ruchi Soya Industries Ltd., Gemini Edibles & Fats India Ltd., Modi Naturals Ltd., Gokul Re-foils and Solvent Ltd., Vijay Solvex Ltd., Gokul Agro Resources Ltd., N.K. Proteins Pvt. Ltd., Kamani Oils Industries, Marico, Cargill, etc,

Syllabus

Week 1: Course Overview and IntroductionStatus and prospects of oils & fats processing sector; Issue and challenges facing edible oils & fats producing industry; Sources and availability of edible oils and fats - plant & animal; Composition, nutritional value and health benefits.Week 2: Food Lipids - Nature & OccurrencesTypes, composition & function of lipids; Fatty acids - saturated, unsaturated and branched; Cis & trans, essential fatty acids, -fatty acids; Acylglycerol, phospholipids, sterols, terpenes; Chemical reactions & processes.Week 3: Edible Oils - Chemistry & PropertiesChemical nature, Physico-chemical properties; Polymerization; Crystallization and melting, Polymorphism; Rancidity - hydrolytic, oxidative, ketonic; Reversion. Antioxidants - synthetic & natural.Week 4: Mechanical Expelling of Oils from Plant SourcesPre-treatments of oilseeds - cleaning, dehulling, heat treatment, flaking, milling, etc; enzymatic pre-treatments. Mechanical expression - Hot & cold; Ghani, pressing, screw expelling; Expellers - batch & continuous; Hydraulic & screw presses.Week 5: Solvent Extraction of Edible OilsPrinciples and mechanism, solvent types & properties, factors affecting solvent extraction process; Pre-press solvent extraction, Extractors - batch & continuous; Miscella distillation; Meal desolventization; Microwave/ Ultrasound/ PEF assisted extraction, Supercritical fluid extraction.Week 6: Edible Oils RefiningObjectives & principles; Refining - filtration, degumming, neutralisation, bleaching, deodorization and physical refining. Membrane technology. Equipment & machinery.Week 7: Modifications of Oils and FatsHydrogenation, interesterification, fractionation, winterization, plasticisation - conventional processes and recent development. Margarine; Shortenings & bakery fats; Trans-free modification techniques.Week 8: Animal & Dairy FatsLard - pre-treatment / trimming of fatty tissues from slaughtered carcasses, Rendering, Prime steam lard. Dairy fat - Cream, Butter, Ghee. Fish oils. Centrifugal separation.Week 9: Commercial Cooking & Frying OilsManufacturing technologies & quality attributes for major commercial oils viz. palm oil, canola oil, coconut oil, corn oil, cottonseed oil, flaxseed oil, olive oil, peanut oil, rice bran oil, sunflower oil, safflower oil, sesame oil, soybean oil, mustard oil, etc.Week 10: Specialty Oils and Fats ProductsTree nut oils (almond, cashew, hazelnut); Tropical exotic oils (mango kernel oil, kokum butter), Algal oils, Cocoa butter, Shea butter, Essential oils, Encapsulated oil powders, Conjugated linoleic acid oils; Citrus oils, etc.Week 11: By-products Utilisation and Valorisation of Oil Milling Industry WasteOilseeds processing waste utilization; Meal characterization and utilization for food and feed production; Lecithin production; Utilisation of frying oils remains - ethanol, biodiesel and glycerol production.Week 12: Packaging, Storage & QA/QCPackaging - material characteristics and technology; Handling & storage requirements; Quality and safety attributes & measurement techniques; FSSAI regulations, Oil blending and fortification;