COURSE OUTLINE DR B H CHEN FOOD LIPIDS OFFICE
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COURSE OUTLINE
COURSE OUTLINE Dr. B. H. Chen
FOOD LIPIDS Office: EP314
Fall, 2011
Function of fats and oils as food ingredients
Sources and composition of fats and oils
Terms of fats and oils
Handling and storage of oil-bearing materials
Seed preparation
Mechanical expression
Solvent extraction
Degumming, refining, bleaching, deodorization and winterization
Hydrogenation
Interesterification
Deep-fat frying
Text: Bailey’s Industrial Oil and Fat Products, Edited by Daniel Swern, 5th Edition. Vol I & II. Interscience Publishers, a Division of John Wiley & Sons, New York
Grade: Midterm exam 45 %
Final exam 45 %
Class participation 10 %
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Tags: course outline, course, office, lipids, outline
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