Course: Chemistry and Technology of Lipids II

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Course title Chemistry and Technology of Lipids II
Course code TUTTTK/TE8TT
Organizational form of instruction Lecture + Lesson
Level of course Master
Year of study not specified
Semester Summer
Number of ECTS credits 6
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
  • Janiš Rahula, doc. Ing. CSc.
  • Kašpárková Věra, doc. Ing. CSc.
  • Rudolf Ondřej, Ing. Ph.D.
Course content
- 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.

Learning activities and teaching methods
Lecturing, Monologic (Exposition, lecture, briefing), Simple experiments, Teamwork
  • Preparation for examination - 25 hours per semester
Learning outcomes
The aim of the course is to deepen knowledge within a field of lipid chemistry and familiarize with technology operations applied during extraction and modification of fats and oils.
Students are familiar with the chemistry of fats and oils. They are qualified for the activities related to the processing of fats and oils, their analysis and evaluation.
Knowledge of organic chemistry and biochemistry at the level of basic courses conducted on faculties of sciences.

Assessment methods and criteria
Grade (Using a grade system), Oral examination, Written examination, Analysis of works made by the student (Technical products)

Attendance: mandatory at the first lecture, at all seminars and laboratory exercises. Course credit: mandatory attendance at all seminars and laboratory exercises, submitted protocols that all meet teacher's evaluation, successful passing of two written exams (min. 65% of each of the test). Examination: written test covering the 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.
  • Rajeh, K.K. Fats in Food Technology. CRC Press, 2002.

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