B4984 - Technologies and Sustainability for the Production of Oils, Fats and Functional Derivatives

Learning outcomes

At the end of the course, the student will have the basic knowledge about the production and processing technologies (conventional and innovative/sustainable) of fats and oils, as well as the degradation problems due to processing and storage. The student will be able to critically evaluate the diverse technologies and the consequent chemical and physico-chemical modifications on oils and fats.

Course contents

1. Composition of oils and fats

2. The global and Italian oil and fat markets

3. Chemical reactions related to lipid stability

3.1 Lipolysis

3.2 Oxidation

4. Oil and fat sources

5. Storage and transport of oleaginous seeds

6. Seed preparation before oil extraction

7. Oil extraction: conventional and innovative/sustainable technologies

8. Oil refining: conventional and innovative/sustainable technologies

9. Packaging and storage of edible oils and fats

10. Modified and functional oils and fats: hydrogenation, fractionation, interesterification and organogel

11. Margarine technology

12. Co-products and by-products of the oil and fat industry

13. Lipid analysis

14. Case study of oil and fat utilization/application: frying

15. Future perspectives for the oil and fat industry

Readings/Bibliography

It is not necessary to buy specific textbooks: the teaching material will be provided to students through Virtuale.

Consultation textbooks and websites:

- Capella P., Fedeli E., Bonaga G., Lercker G., Manuale degli Oli e dei Grassi, Tecniche Nuove, Milano, 1997.

- Cappelli P., Vannucchi V., Principi di Chimica degli Alimenti. Conservazione. Trasformazione. Normativa, Zanichelli, Bologna, 2024.

- Damodaran S., Parkin, K. L. Fennema's Food Chemistry, 5th ed., CRC Press, USA, 2017.

- Guardiola F., Dutta P.C., Codony R., Savage G. P. Cholesterol and Phytosterol Oxidation Products: Analysis, Occurrence, and Biological Effects. AOCS Press, Champaign (Illinois), 2002.

- http://www.efsa.europa.eu/

- https://www.aocs.org/publications-resources/resource-library/lipid-library/

- Specific scientific articles for the different topics.

Teaching methods

- Theoretical lessons.
- Practical group soft-skill exercise about valorization of by-products deriving from the extraction or refining of oils/fats, with a final powerpoint presentation by each working group.
- Seminars with sectors' experts.

Assessment methods

The student can choose between two assessment methods (A or B):

Option A

1. Two partial written tests (80% of the overall grade)

- Duration: 2 hours each.

- Structure: 40% multiple choice and short-answer questions; 60% open-ended questions.

- Each question's score will be assigned based on the student's comprehension of the syllabus themes, proficiency in applying acquired knowledge, critical analysis skills, and aptitude for logically and deductively connecting subjects.

- Each test includes an open-ended bonus question, aimed at improving the overall score.

- Each test must be passed with a minimum score of 18/30.

- If the student is not satisfied with the result obtained, there is the possibility of taking an additional oral exam for each test, aimed at examining any errors or gaps.

- The grades obtained in the partial tests (written or written + oral) are valid for one year.

- The final grade corresponds to the average of the grades obtained in the partial tests (considering any oral integrations).

2. Presentation about valorization of by-products deriving from the extraction or refining of oils/fats (20% of the overall grade).

 

Option B

1. A single written test (80% of the overall grade)

- Duration: 3 hours.

- Structure: 40% multiple choice and short-answer questions; 60% open-ended questions.

- Each question's score will be assigned based on the student's comprehension of the syllabus themes, proficiency in applying acquired knowledge, critical analysis skills, and aptitude for logically and deductively connecting subjects.

- There is an open-ended bonus question, useful for the possible increase of the score.

- The test must be passed with a minimum score of 18/30.

- If the student is not satisfied with the result, he/she may take an additional oral exam, aimed at discussing the errors made in the test.

2. Presentation about valorization of by-products deriving from the extraction or refining of oils/fats (20% of the overall grade).

 

The OVERALL GRADE OF THE COURSE is made up of:

• Written test (or partial tests): 80%

• Presentation on the valorization of by-products: 20%

 

Students with learning disorders and\or temporary or permanent disabilities: please, contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students ) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the lecturer, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

Teaching tools

- Text books, published articles, materials used during lessons, video, databases, websites, search engines, literature search techniques.
- Lab session on analytical methods for the evaluation of frying oil quality.

Office hours

See the website of Maria Teresa Rodriguez Estrada