Phone Number
+30 24410 64780 | +30 24410 64787
Course Outline: Fat and Oils Technology and Quality Control
Course Responsible: Lalas Stavros
The course aims to understand the chemistry of lipids present in foods, the chemical reactions that occur during the processing, storage, and cooking of foods. Additionally, it provides knowledge for selecting methods and conditions to either prevent undesirable changes or promote desirable changes that occur in foods. Finally, it teaches appropriate methods for analyzing lipids to determine their identity (authenticity) or quality. Ultimately, the course aims to prepare students to be responsible for quality control laboratories in the fats and oils industries and to plan, organize, and manage production in these industries.
Upon successful completion of the course, the student will be able to:
- Understand the structure, chemical, and physical properties of lipids.
- Recognize the qualitative characteristics of various fats and oils used in foods (e.g., olive oil, seed oils, margarines, bakery fats).
- Control the structure of lipids and non-glyceride components.
- Monitor the chemical and physical properties and alterations of fats and oils.
- Detect adulteration in fats and oils, control oilseeds, perform sampling, and assess the quality of frying oils, among other tasks.
- Learn the extraction methods for plant and animal origin fats and the processing of fats and oils.
- Understand methods for making margarines and shortenings, fat and oil substitutes, mayonnaise production, and by-products of fats and oils.
