Food Oils and Fats: Chemistry and Technology
Gain insights into the food industry, academia, and research with the Food Oils and Fats: Chemistry and Technology certification by Swayam
Online
12 Weeks
Free Quick Facts
| Medium Of Instructions | Mode Of Learning | Mode Of Delivery |
|---|---|---|
| English | Self Study | Video and Text Based |
Course Overview
The Food Oils and Fats: Chemistry and Technology certification course explores the critical role of edible oils in nutrition, growth, and health. It covers fatty acid chemistry, triglycerides, and processing technologies. Tailored for students in diverse fields, it equips them for food industry, academia, and research, fostering innovation and preparation for competitive exams.
The Food Oils and Fats: Chemistry and Technology certification by Swayam bridges undergraduate and postgraduate studies in Agricultural and Food Engineering. It positions India's consumption patterns and economic significance in the global context, emphasising the varied sources, processing intricacies, and by-product utilisation in the edible oil and fat industry.
Also Read: Online Food Nutrition Certification Courses
The Highlights
- Elective Online Course
- 12 Weeks Duration
- Offered by IIT Kharagpur
Programme Offerings
- Certificate of completion
- Practical Learning
- Hands-on Experience
Courses and Certificate Fees
| Fees Informations | Certificate Availability | Certificate Providing Authority |
|---|---|---|
| INR 1000 | yes | IIT Kharagpur |
The Food Oils and Fats: Chemistry and Technology certification fees is free. However, if you want a certificate, you must register and take the proctored exam at designated centres, which is optional and comes with a fee of Rs 1000.
Food Oils and Fats: Chemistry and Technology Certification Fee Structure
Particulars | Total Fees |
Food Oils and Fats: Chemistry and Technology (exam) | Rs 1000/- |
Eligibility Criteria
Academic Qualifications
The Food Oils and Fats: Chemistry and Technology certification course is intended for individuals in Food Process Engineering, Food Technology, Agricultural Engineering, Biochemical Engineering, Post Harvest Technology, Chemical Engineering, Oils and fats Technology, and related disciplines.
Certification Qualifying Details
To receive the Food Oils and Fats: Chemistry and Technology certification by Swayam, you need a minimum average assignment score of 10/25 and an exam score of 30/75.
What you will learn
After completing the Food Oils and Fats: Chemistry and Technology certification syllabus, you will gain an in-depth understanding of the fundamental chemistry of fatty acids, encompassing saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids.
Upon completion of the Food Oils and Fats: Chemistry and Technology training, you will delve into various sources of oils and fats, elucidating the extraction processes from plant, animal, and marine origins using appropriate technologies, ensuring a high nutritional composition.
Who it is for
The Food Oils and Fats: Chemistry and Technology online course is suitable for individuals seeking in-depth knowledge of edible oils and fats for careers in the food industry, academia, and research & development. This course is particularly relevant for:
Admission Details
Follow these steps to join the Food Oils and Fats: Chemistry and Technology classes:
Step 1: Browse the URL below:
https://onlinecourses.nptel.ac.in/noc24_ag09/preview
Step 2: Click on the “Sign-in/ Register” button
Step 3: Fill out the necessary details and submit the form
The Syllabus
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.
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.
Edible Oils - Chemistry & Properties
- Chemical nature, Physico-chemical properties; Polymerization; Crystallization and melting, Polymorphism; Rancidity - hydrolytic, oxidative, ketonic; Reversion. Antioxidants - synthetic & natural.
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.
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.
Edible Oils Refining
- Objectives & principles; Refining - filtration, degumming, neutralisation, bleaching, deodorization and physical refining. Membrane technology. Equipment & machinery.
Modifications of Oils and Fats
- Hydrogenation, interesterification, fractionation, winterization, plasticisation - conventional processes and recent development. Margarine; Shortenings & bakery fats; Trans-free modification techniques.
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.
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.
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.
By-products Utilization and Valorization of Oil Milling Industry Waste
- Oilseeds processing waste utilization; Meal characterization and utilization for food and feed production; Lecithin production; Utilization of frying oils remains - ethanol, biodiesel and glycerol production.
Packaging, Storage & QA/QC
- Packaging - material characteristics and technology; Handling & storage requirements; Quality and safety attributes & measurement techniques; FSSAI regulations, Oil blending and fortification;
Evaluation process
The Food Oils and Fats: Chemistry and Technology certification offers an optional exam. Your final score is determined by averaging the best 8 out of 12 assignments (25%) and your proctored exam score (75%).
Instructors
IIT Kharagpur Frequently Asked Questions (FAQ's)
The course is 12 weeks long, providing a thorough exploration of food oils and fats.
It is designed for students and professionals in Food Process Engineering, Food Technology, and related disciplines.
The course covers saturated, monounsaturated, and polyunsaturated fatty acids, including triglycerides and phospholipids.
It equips participants for roles in the food industry, academia, and research. Also, it aids in exam preparation for GATE, NET, and ARS.
Industry support is from major companies like Adani Wilmer and Ruchi Soya, providing practical insights and enhancing readiness for the food sector.