Duration
18h Th, 30h Pr, 3h FT
Number of credits
| Master in bioengineering : chemistry and bio-industries (120 ECTS) | 4 crédits |
Lecturer
Language(s) of instruction
French language
Organisation and examination
Teaching in the second semester
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
The course is made of 5 main sections:
- 1 : overview of the lipids field : the main families of lipids are described along with main methods of classification and characterisation/quality control of fats.
- 2 : Oils and fats technology : All operations ranging from preparation of raw materials (seeds, fruits) to the refining of the extracted oil (degumming, bleaching, deacidification, deodorization, ...) are discussed.
- 3 : Physico-chemical Properties : thermal properties of lipids and fat crystallization. (polymorphism and intersolubility).
- 4 : Oils and fats modifications : hydrogenation, interesterification, fractionation are presented
- 5 : Formulation of fat containing products (edible or not): technological aspects
Learning outcomes of the learning unit
The industry of extraction, refining and transformation of oils and fats constitutes a specific sector of food industries because of the hydrophobic nature of the concerned components. At the end of the formation, the students will be able to determine the constraints linked to this specificity in order to optimize oils and fats functionality.
Prerequisite knowledge and skills
Thermodynamics (bachelier), organic chemistry, mass transfert, heat transfert, food formulation engineering, formulation physicochemistry
Planned learning activities and teaching methods
Practical works are intended to illustrate the theory. Attendance at practicals is mandatory.
In these sessions, students perform themselves various experiments grouped into themes.
Several practical works imply pilot material (CARE FoodIsLife).
Mode of delivery (face-to-face ; distance-learning)
Lectures + Practical Works (+ visit of a specialized company)
Recommended or required readings
a copy of the slides is available for students ("myulg")
Usefull books :
"The lipid handbook" - ED F. Gunstone, J. Harwood, A. Dijkstra (CRC Press)
"Fat crystal network" - ED A. Marangoni (Marcel Dekker)
"Crystallization and solidification properties of lipids" - N.Widlak, R.Hartel, S.Narine (AOCS Press)
"Physical properties of lipids" - A.Marangoni, S.Narine
"Crystallization processes in fats and lipid systems" - N.Garti, K.sato
Assessment methods and criteria
1° oral examination (75%) & report (25%)
2° oral examination (100%)
Work placement(s)
Organizational remarks
Attendance at practicals is compulsory.
Contacts
Sabine Danthine
081622304
sabine.danthine@ulg.ac.be