Syllabus

Sources chemical composition physical and chemical characteristics functional and nutritional
importance of dietary oils and fats. Post-harvest handling storage and processing of oilseeds for
directs use and consumption.
Extraction of oil by mechanical expelling and solvent extraction and obtaining deoiled cakes suitable
for edible purposes. Processing of other plant sources of edible oils and fats like coconut, cottonseed,
rice bran, maize germ, etc.
Refining: Clarification, degumming, neutralization (alkali refining), bleaching, deodorization
techniques / processes. Blending of oils.
Processing of refined oils: Hydrogenation, fractionation, winterzation, inter-esterification etc. for
obtaining tailor-made fats and oils.
Production of butter oil, lard, tallow, Margarine, Cocoa butter equivalents, shortenings, low fat
spreads, peanut butter etc. Speciality fats and designer lipids for nutrition and dietetics, especially by
biotechnology.

To acquaint with production and consumption trends, structure, composition, quality
evaluation, and processing technologies for product development and value addition of various cereals, pulses and oilseeds.

The students will have learnt about composition and processing of various cereals, pulses and oilseeds.

Hamm, W. and Hamilton, R. J, Edible oil Processing, CRC Press

Lawson, H, Food oils and fats: technology, utilization, and nutrition, Chapman & Hall

Bachmann, J, Oilseed Processing for Small Scale Producers,, ATTRA Publication

Rajah, K. K, Fats in Food Technology, Sheffield Academic Press