AU kursuskatalog arkiv

Lipidbioteknologi (Q1+Q2) ( efterår 2010 - 10 ECTS )

Rammer for udbud

• Uddannelsessprog: engelsk (eller dansk)
• Niveau: Master
• Semester/kvarter: Q1-Q2
• Timer per uge: Average 2 + 3 hours for lectures and experiments. Similar time for reading and report writing
• Deltagerbegrænsning: 24
• Undervisningssted: Århus
• Hovedområde: Det Naturvidenskabelige Fakultet
• Udbud ID: 26773

Formål

The course is intended to give participants a basic chemical and (bio)technological knowledge of the lipid production and application chain from source production to applications in, particularly, daily foods.

Indhold

Basic biotechnology of oil and fat production in plants and microorganisms; basic oil and fat nutrition and metabolism; chemistry and technology of oil and fat production from seeds, fruits, animal tissues, etc.; chemistry and technology of oil and fat refining including degumming, neutralisation, bleaching, and deodorization; chemistry and technology of oil and fat modification; enzymatic modification of lipids, oil and fat applications in daily foods; minor lipids and applications, nonfood applications; and basics of lipid analysis

Faglige forudsætninger

Organic chemistry and Basic Chemical Engineering

Underviser

Xuebing Xu

Department of Molecular Biology, University of Aarhus, Gustav Wieds Vej 10, 8000 Aarhus C, Room 4.2.07, Telephone 89425089, Email xu@mb.au.dk

Undervisnings- og arbejdsform

The course includes lectures (28 hours) and practical parts including experiments, visits to industry and questions solving/calculations in team work (42 hours)

English

Litteratur

Casimir C. Akoh and David B. Min, Food Lipids: Chemistry, Nutrition, and Biotechnology, 2 ^nd edition, Marcel Dekker, New York, 2002.

Richard D. O'Brien Walter E. Farr, and Peter J. Wan, Introduction to fats and Oils Technology, second edition, AOCS Press, Champaign, IL, 2000.

Udbyder

Aarhus School of Engineering i samarbejde med Molekylærbiologisk Institut

Læringsmål

Participants should have after the course:

1. A basic understanding of how oils and fats are produced from plants and microorganisms
2. A basic understanding of nutritional aspects of oils and fats
3. A clear understanding of processes of oil and fat production and refining as well as inherent mechanisms
4. A clear understanding of oil and fat modification processes and inherent chemical and other mechanisms
5. A clear understanding of enzymatic processing of lipids including mechanisms, bioreactors, other process technology, and applications
6. A clear understanding of applications of oils and fats in foods including role of oils and fats as well as associated property requirements, basic process technology, etc.
7. Basic understanding of minor lipids in nature such as phospholipids, tocopherols, phytosterols, etc., of their sources, functional properties, and basic processing technologies
8. Eventually a capability to identify problems of commercial products containing lipids and industrial processes of lipid production and applications

Organic chemistry and Basic Chemical Engineering

Basic biotechnology of oil and fat production in plants and microorganisms; basic oil and fat nutrition and metabolism; chemistry and technology of oil and fat production from seeds, fruits, animal tissues, etc.; chemistry and technology of oil and fat refining including degumming, neutralisation, bleaching, and deodorization; chemistry and technology of oil and fat modification; enzymatic modification of lipids, oil and fat applications in daily foods; minor lipids and applications, nonfood applications; and basics of lipid analysis

Bedømmelse

Report 40%), presentation with external censor (40%), and participation (20%)

(7 levels grading)