This course introduces students to the principles and practices involved in the manufacturing and processing of edible fats and oils. It covers the sources and composition of fats and oils, extraction and rendering methods, refining processes (degumming, neutralization, bleaching, and deodorization), modification techniques (hydrogenation, interesterification, fractionation), quality control, safety, and regulatory requirements. Emphasis is placed on the relationship between processing operations, physicochemical properties, nutritional quality, and industrial applications of edible fats and oils.
- Enseignant: Gabrielle ISHIMWE