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Lecturer(s)
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Kašpárková Věra, doc. Ing. CSc.
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Rudolf Ondřej, Ing. Ph.D.
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Course content
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- Lipids, fats and oils. - Minor components of fats and oils. - Reactions of fatty acid carbon chains. - Fat oxidation. - Reaction of carboxyl group. - Physical properties of fats. Crystallization. - Sources of fats and oils. - Recovery of raw oils. - Oil refining. - Oil properties. - Margarines and shotenings, manufacture, process control. - Biochemistry of fats, fats and nutrition. - Non-food application of fats and oils. - Analysis of fats and oils.
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Learning activities and teaching methods
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Lecturing, Monologic (Exposition, lecture, briefing), Simple experiments, Teamwork
- Preparation for examination
- 180 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of organic chemistry and biochemistry at the level of basic courses conducted on faculties of sciences. |
| Knowledge of organic chemistry and biochemistry at the level of basic courses conducted on faculties of sciences. |
| learning outcomes |
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| To distinguish individual types of lipids and describe their structure |
| To distinguish individual types of lipids and describe their structure |
| To clarify the structure of acylglycerols and waxes, and the correlation of their structure with physical and chemical properties |
| To clarify the structure of acylglycerols and waxes, and the correlation of their structure with physical and chemical properties |
| To describe the effect of prooxidants and antioxidants on acylglycerols (fats and oils) used in cosmetics |
| To describe the effect of prooxidants and antioxidants on acylglycerols (fats and oils) used in cosmetics |
| To explain the process of industrial processing of fats/oils, including the application of biotechnology |
| To explain the process of industrial processing of fats/oils, including the application of biotechnology |
| To design the composition and preparation procedure of one of the lipid carriers and the methods of its characterization |
| To design the composition and preparation procedure of one of the lipid carriers and the methods of its characterization |
| Skills |
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| To synthetize partial acylglycerols and explain mechanisms of this reaction |
| To synthetize partial acylglycerols and explain mechanisms of this reaction |
| To explain the preparation of fatty acid methyl esters |
| To explain the preparation of fatty acid methyl esters |
| To employ lipid characterisation methods, such as gas and liquid chromatography. |
| To employ lipid characterisation methods, such as gas and liquid chromatography. |
| To measure the degradation of fats/oils and fat-containing products |
| To measure the degradation of fats/oils and fat-containing products |
| To create a composition and prepare stable water-in-oil emulsions that will serve as a basis for cosmetic formulations |
| To create a composition and prepare stable water-in-oil emulsions that will serve as a basis for cosmetic formulations |
| teaching methods |
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| Knowledge |
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| Lecturing |
| Lecturing |
| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Skills |
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| Simple experiments |
| Simple experiments |
| Teamwork |
| Teamwork |
| assessment methods |
|---|
| Knowledge |
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| Analysis of works made by the student (Technical products) |
| Grade (Using a grade system) |
| Written examination |
| Oral examination |
| Oral examination |
| Analysis of works made by the student (Technical products) |
| Written examination |
| Grade (Using a grade system) |
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Recommended literature
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e-learningové texty http://kosmetika.ft.utb.cz.
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KARLESKIND, A. (Ed.). Oil and Fats Manual, Vol. I, II. Paris : TecDoc, 1996.
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LAWSONJ, H. Food Oils and fats. New York : Chapmann and Hall, 1995.
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Pokorný, J. Technologie tuků. SNTL Praha.
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Rajeh, K.K. Fats in Food Technology. CRC Press, 2002.
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