754354 Fat chemistry and technology

Semester hours
Lecturer (assistant)
Schreiner, Matthias , Schönlechner, Regine
Institute of Food Science
Offered in
Wintersemester 2017/18
Languages of instruction


part 1:
1. General importance of fats
2. Composition, structure, physical data, and chemical reactions of fats
3. Raw materials
4. Production of vegetable fats and oils
5. Production of animal fats and oils
6. Refining
7. Modification of fats and oils
8. Production of fatty food
9. Effect of domestic usage on fats and pollution control in fat industry
part 2:
Chemistry of fatty acids; Chemistry of triacylglycerols and complex lipids; Chemistry of unsaponifiable compounds; Analysis of lipids by chromatography; Mass spectrometry; Spectroscopic Methods (UV, IR, NMR); Lipid oxidation (Free radikals, singulet oxygen, enzymatic oxidation); Antioxidants; Deterioration of lipids; Frying: mechanisms and reactions; Technological procedures: hydrogenation, trans-esterification; Polymorphism; nutritional aspects;

Previous knowledge expected

Objective (expected results of study and acquired competences)

After successful completion of the course the students know about the basics of fat and oil processing. They have learned about the processing steps of crude oil production, oil refining and modification and understand their principle. They have gained in depth knowledge about lipid chemistry and analyses and changes during processing and storage. Additionally they have deepened their knowledge about the importance of fat and oil for human nutrition. They are able to define the properties of different fats and oils, either native or processed.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.