Dersin Adı

Gıda Lipidleri

İngilizce Adı

Food Lipids

Dili

İngilizce

Türü

Seçimli

Kodu

GID 609E

Kredisi

(3-0) 3

Yarıyılı

Güz

Öğretim Üyesi

Prof. Dr. Artemis KARAALİ, Yrd.Doç.Dr. Beraat ÖZÇELIK

Anabilim Dalı / Programı

Gıda Mühendisliği / Gıda Mühendisliği

Amacı

Educate students to demonstrate an extensive knowledge in food lipids, with particular emphasis on the chemistry, functional properties, processing techniques, health and dietary fat relationships, legislative aspects of edible oils and fats, and relevant biotechnology applications.

Contents

Introduction to lipids
Scope of lipid chemistry
Chemistry of fatty acids
Lipid oxidation and frying fats
Processing techniques of  fats and oils
Specialty fats and oils
Changes in food lipids during processing
Biotechnology of lipids
Lipid analysis and related  legislative issues
Dietary fats and health relationships
Functions of lipids in foods and food product formulations.
Lipid analogs
Student presentations on selected topics

Kaynaklar

Akoh, C.C. and D.B. Min. 1998. Food Lipids: Chemistry, Nutrition, and  Biotechnology. Marcel  Dekker, Inc., NY.
Bailey, A.E. 1996. Bailey's Industrial Oil and Fat Products. Volume 5. John Wiley & Sons. NY
Karleskind, A. and  J-P. Wolff. 1996. Oils and Fats Manual Volume I and Volume II. Intercept Limited. Andover, UK
Stauffer, C.E. 1996. Fats and Oils . Eagan Press, NY.