GID 609E - Food Lipids

Course Objectives

Educate students to demonstrate an extensive knowledge in food lipids, with particular emphasis on the chemistry, functional properties, processing techniques, health and dietary fat relationships, legislative aspects of edible oils and fats, and relevant biotechnology applications

Course Description

Course description contains Introduction to lipids,Scope of lipid chemistry,
Chemistry of fatty acids,Lipid oxidation and frying fats,Processing techniques of fats and oils, Specialty fats and oils,Changes in food lipids during processing,Biotechnology of lipids,Lipid analysis and related legislative issues,Dietary fats and health relationships,Functions of lipids in foods and food product formulations.