C8674 - TECNOLOGIE E SOSTENIBILITA' PER LA PRODUZIONE DI OLI, GRASSI E DERIVATI FUNZIONALI

Learning outcomes

Upon completion of the course, the student will possess basic knowledge regarding technologies and sustainability for the production of functional oils, fats, and derivatives, with in-depth analysis of the chemical degradation mechanisms that occur during technological processes and storage. Specifically, the student will be able to critically evaluate the different technologies and the chemical and physicochemical modifications they induce, as well as their impact in terms of environmental and economic sustainability. In addition, the student will acquire skills for the valorization and reuse of by-products, promoting a responsible approach to innovation, waste reduction, and industrial application.

Course contents

1. Composition of oils and fats

    a) Lipid classes: fatty acids, major components, minor components, and unsaponifiable fraction

    b) Nutritional and physico-chemical properties, crystallographic polymorphism

 

2. Oils and fats market in Italy and worldwide

    a) Production, consumption, and trade of major oils and fats

    b) Key production chains and market trends

 

3. Stability of oils and fats

    a) Lipolysis: reaction mechanisms and process markers

    b) Oxidation of fatty acids: reaction mechanisms, process markers, and the role of antioxidants

    c) Cholesterol and phytosterol oxidation: formation mechanisms, markers, and biological effects

    d) Case studies on the chemical degradation of oils

 

4. Storage and transport of oilseeds

    a) Factors affecting seed quality during storage and transport

    b) Pre-storage and pre-transport operations

 

5. Seed preparation prior to oil extraction

    a) Cleaning

    b) Dehulling and crushing

    c) Conditioning

 

6. Extraction of fats and oils: conventional and innovative sustainable technologies

    a) Mechanical extraction by pressing

    b) Solvent extraction

    c) Supercritical fluid extraction

    d) Case study: cold-pressed oils

 

7. Refining of crude fats and oils: conventional and innovative sustainable technologies

    a) Chemical refining

    b) Physical refining

    c) Combined refining

    d) Innovative sustainable refining technologies

 

8. Packaging of edible fats and oils

    a) Packaging materials and systems

    b) Shelf-life and protection against oxidation

    c) Innovative and sustainable packaging solutions

 

9. Palm oil

    a) Production and extraction technologies

    b) Fractionation

    c) Supply chain sustainability and safety aspects

    d) Main food applications

 

10. Modified fats and functional derivatives

    a) Hydrogenation

    b) Interesterification

    c) Structured fats: organogels and their applications

 

11. Margarine processing technology

    a) Raw materials and formulation

    b) Production process

    c) Legislation and market trends

 

12. Co-products and by-products of oil and fat processing

    a) Classification and characteristics

    b) Technologies for co-product recovery and valorization

    c) Applications of co-products in animal feed and other industrial sectors

 

13. Analysis of fats and oils

    a) Methods for assessing oxidative and hydrolytic stability

    b) Methods for determining the composition, quality, and authenticity of oils and fats

 

14. Case study on the application of fats and derivatives: frying

    a) Frying technology and physico-chemical changes in oils

    b) Quality assessment of frying oils

    c) Comparison between domestic, laboratory, and foodservice frying 

 

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.

- Lab session on analytical methods for the evaluation of frying oil quality.

   To attend the lab session, it is required the successful completion of Modules 1 and 2 via e-learning, and Module 3 on health and safety training in study environments. Information about the schedule and access to Module 3 is available in the dedicated section of the Degree Program website.

   Participation in practical and laboratory sessions requires wearing a lab coat and appropriate footwear. Suitable personal protective equipment (PPE), such as disposable latex gloves, will be provided as needed.

 

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%

A minimum final overall grade of 18/30 is required.

 

Negative results are not graded numerically but recorded as “withdrawn” or “failed” in the electronic transcript on AlmaEsami, and do not affect the student’s academic record.

Students may reject the final grade 1 time, by informing the course examiner via email within 5 working days.

Students can register for exams through the AlmaEsami platform (http://almaesami.unibo.it/ ). Exams are scheduled during the designated periods in the academic calendar.

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.

 

In case of difficulty understanding the course content, the professor is available for clarification meetings, which must be scheduled via email.

Office hours

See the website of Maria Teresa Rodriguez Estrada