Week 1: Course Overview and Introduction
Status and prospects of oils & fats processing sector; Issue and challenges facing edible oils & fats producing industry; Sources and availability of edible oils and fats - plant & animal; Composition, nutritional value and health benefits.
Week 2: Food Lipids - Nature & Occurrences
Types, composition & function of lipids; Fatty acids - saturated, unsaturated and branched; Cis & trans, essential fatty acids, -fatty acids; Acylglycerol, phospholipids, sterols, terpenes; Chemical reactions & processes.
Week 3: Edible Oils - Chemistry & Properties
Chemical nature, Physico-chemical properties; Polymerization; Crystallization and melting, Polymorphism; Rancidity - hydrolytic, oxidative, ketonic; Reversion. Antioxidants - synthetic & natural.
Week 4: Mechanical Expelling of Oils from Plant Sources
Pre-treatments of oilseeds - cleaning, dehulling, heat treatment, flaking, milling, etc; enzymatic pre-treatments. Mechanical expression - Hot & cold; Ghani, pressing, screw expelling; Expellers - batch & continuous; Hydraulic & screw presses.
Week 5: Solvent Extraction of Edible Oils
Principles and mechanism, solvent types & properties, factors affecting solvent extraction process; Pre-press solvent extraction, Extractors - batch & continuous; Miscella distillation; Meal desolventization; Microwave/ Ultrasound/ PEF assisted extraction, Supercritical fluid extraction.
Week 6: Edible Oils Refining
Objectives & principles; Refining - filtration, degumming, neutralisation, bleaching, deodorization and physical refining. Membrane technology. Equipment & machinery.
Week 7: Modifications of Oils and Fats
Hydrogenation, interesterification, fractionation, winterization, plasticisation - conventional processes and recent development. Margarine; Shortenings & bakery fats; Trans-free modification techniques.
Week 8: Animal & Dairy Fats
Lard - pre-treatment / trimming of fatty tissues from slaughtered carcasses, Rendering, Prime steam lard. Dairy fat - Cream, Butter, Ghee. Fish oils. Centrifugal separation.
Week 9: Commercial Cooking & Frying Oils
Manufacturing technologies & quality attributes for major commercial oils viz. palm oil, canola oil, coconut oil, corn oil, cottonseed oil, flaxseed oil, olive oil, peanut oil, rice bran oil, sunflower oil, safflower oil, sesame oil, soybean oil, mustard oil, etc.
Week 10: Specialty Oils and Fats Products
Tree nut oils (almond, cashew, hazelnut); Tropical exotic oils (mango kernel oil, kokum butter), Algal oils, Cocoa butter, Shea butter, Essential oils, Encapsulated oil powders, Conjugated linoleic acid oils; Citrus oils, etc.
Week 11: By-products Utilisation and Valorisation of Oil Milling Industry Waste
Oilseeds processing waste utilization; Meal characterization and utilization for food and feed production; Lecithin production; Utilisation of frying oils remains - ethanol, biodiesel and glycerol production.
Week 12: Packaging, Storage & QA/QC
Packaging - material characteristics and technology; Handling & storage requirements; Quality and safety attributes & measurement techniques; FSSAI regulations, Oil blending and fortification;
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