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Food Processing (5): Oils and fats

Course Description: Theoretical: Introduction to oils and fats and their sources - Chemical composition of oils and fats - Classification of oils and fats - Methods of extracting oils and fats - Purification of crude oils and fats - Hydrogenation of oils - Benefits of hydrogenated products in the food industry - Spoilage of oils and fats - Methods of using natural and artificial antioxidants in preserving oils and fats. Practical: Physical and chemical tests for oilseeds - Sampling and preparation methods - Extraction of oils and fats using solvents - Measurement of specific gravity of oils and fats - Determination of melting point of oils and fats - Measurement of refractive index of oils and fats - Determination of color in oils and fats - Estimation of rancidity.
Credits: 2
Prerequisites: FSNU221
Objectives of the course :

The course aims to study the physical and chemical properties of oils and fats, and the technical processes involved in the extraction, processing, storage, and distribution of oils and fats as human food. It also covers the various applications of hydrogenated oils, as well as the factors that lead to the spoilage of oils and fats, the precautions that should be taken to avoid it, and methods for using antioxidants.

Course outputs :

At the end of this course, the student will be able to:
Develops methods for the extraction and processing of oils and fats.
2. Deals with equipment used in the oils and fats industry and solves problems that arise in the oils and fats industry and related products. .
Develops research methods, designs, and presents modern information related to oils and fats, and uses this in writing and presenting scientific reports concerning them.

Additional information:
  • Last updated: July 7, 2026

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