Course: Chemistry and Technology of Fats I

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Course title Chemistry and Technology of Fats I
Course code TUTTTK/TE5CT
Organizational form of instruction Lecture + Lesson
Level of course Bachelor
Year of study not specified
Semester Winter
Number of ECTS credits 4
Language of instruction English
Status of course unspecified
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Course availability The course is available to visiting students
  • Korábková Eva, Ing.
  • Janiš Rahula, doc. Ing. CSc.
  • Sedlaříková Jana, Ing. Ph.D.
  • Pavlačková Jana, Ing. Ph.D.
  • Kašpárková Věra, doc. Ing. CSc.
  • Rudolf Ondřej, Ing. Ph.D.
Course content
- Lipids. Definition, classification chemical and physical properties. - Fats and oils. Physical and chemical characteristics. Fatty acids. - Crude oils, sources and processing. - Properties of oils and fats suitable for cosmetic purposes. - Refining, individuals operation steps. Conventional chemical refining. - Physical methods of oil refining. Neutralization, bleaching, deodorization, winterization. - Hydrogenation of oils. Principle, catalysts, equipment. - Interesterification. Types of interesterification, use of interesterificated fats. - Fats for food, margarines, shortenings. - Essential oils used in cosmetics. Types of oils used, extraction, properties. - Plant and animal waxes. Modification. Lanolin and beeswax. - Synthetic esters of lipid origin. Properties and uses. - Heterolipids. Behavior in water. - Lipids in the skin. Barrier lipids.

Learning activities and teaching methods
Lecturing, Monologic (Exposition, lecture, briefing), Simple experiments
  • Home preparation for classes - 30 hours per semester
Learning outcomes
The goal of the course is to summarize theoretical and practical knowledge of chemistry and technology of lipids. Attention is paid to the topics dealing with lipid composition, raw materials, technological processing and practical application.
After completion of the course, students have fundamental knowledge about the composition, extraction and processing of fats and oils. They are informed about modification procedures of fats and oils and their commonn use, with emphasis on their applications in food processing industry and cosmetics.
Basic knowledge of inorganic and organic chemistry and biochemistry.

Assessment methods and criteria
Grade (Using a grade system), Oral examination, Written examination

Attendance: mandatory at the first lecture and at all laboratory exercises. Course credit: attendance at all laboratory exercises, submitted protocols that all meet teacher's evaluation. Examination: written test covering entire curriculum scope. Oral examination. The result of a subject examination is expressed on a six-point scale: A "výborně" (i.e. "excellent"), B "velmi dobře" (i.e. "very good"), C "dobře" (i.e. "good"), D "uspokojivě" (i.e. "satisfactory"), E "dostatečně" (i.e. "sufficient"), F "nedostatečně" (i.e. "fail").
Recommended literature
  • e-learningové texty
  • KARLESKIND, A. (Ed.). Oil and Fats Manual, Vol. I, II. Paris : TecDoc, 1996.
  • LAWSONJ, H. Food Oils and fats. New York : Chapmann and Hall, 1995.
  • Pokorný, J. Technologie tuků. SNTL Praha.

Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester