|
Lecturer(s)
|
-
Rudolf Ondřej, Ing. Ph.D.
-
Kašpárková Věra, doc. Ing. CSc.
|
|
Course content
|
- Lipids. Definition, classification, chemical and physical properties. - Fatty acids as components of lipids. - Fats and oils. Physical and chemical characteristics. - Oils and fats for cosmetics. - Crude oils, sources, methods of extraction. - Oil refining, sequence of operations and their execution. - Hydrogenation of oils. Principle, catalysts, equipment. - Interesterification. Types of interesterifications, use of interesterified fats. - Vegetable and animal waxes. Composition, properties and use. - Synthetic esters of lipid nature. Properties and uses. - Heterolipids, classification, composition and properties. - Phospholipids. - Lipids in the skin. Barrier lipids. - Utilization of lipids.
|
|
Learning activities and teaching methods
|
Lecturing, Simple experiments, Practice exercises
- Preparation for examination
- 180 hours per semester
|
| learning outcomes |
|---|
| Knowledge |
|---|
| to classify fatty acids and describe their properties |
| to classify fatty acids and describe their properties |
| to classify and characterize lipids and describe their properties |
| to classify and characterize lipids and describe their properties |
| to characterize homolipids (acylglycerols, waxes), their composition, properties and use |
| to characterize homolipids (acylglycerols, waxes), their composition, properties and use |
| to explain the manufacturing proces and modifications of fats/oils |
| to explain the manufacturing proces and modifications of fats/oils |
| to characterize heterolipids including skin lipids |
| to characterize heterolipids including skin lipids |
| Skills |
|---|
| to determine fat values and explain their meaning |
| to determine fat values and explain their meaning |
| to evaluate measurements of the melting point and solidification curve of fats |
| to evaluate measurements of the melting point and solidification curve of fats |
| to conduct and evaluate the analysis of the lipid mixture using TLC |
| to conduct and evaluate the analysis of the lipid mixture using TLC |
| to determine the amount of unsaponifiable substances in the fat |
| to determine the amount of unsaponifiable substances in the fat |
| to explain the course of oil oxidation |
| to explain the course of oil oxidation |
| teaching methods |
|---|
| Knowledge |
|---|
| Lecturing |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
|---|
| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
|---|
| Knowledge |
|---|
| Analysis of the student's performance |
| Analysis of the student's performance |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Analysis of works made by the student (Technical products) |
| Analysis of works made by the student (Technical products) |
|
Recommended literature
|
-
FÖRSTER, T. Cosmetic Lipids and the Skin Barrier. Marcel Dekker, Inc., New York, 2002. ISBN 0-8247-0664-1.
-
GUNSTONE, F.D. The Chemistry of Oils and Fats. Blackwell Publishing Ltd, 2004. ISBN 1-4051-1626-9.
-
KADLEC, P. a kol. Přehled tradičních potravinářských výrob: technologie potravin, vyd. 1.. Ostrava: Key Publishing, 2012. ISBN 9788074181450.
-
KARLESKIND, A. Oils and Fats Manual: A Comprehensive Treatise. Properties, Production, Applications, vol. 1.2. Paris: Technique et documentation, 1996. ISBN 2743000872.
-
Velíšek, Jan. Chemie potravin 1. Vyd. 2. uprav. Tábor : OSSIS, 2002. ISBN 8086659003.
|