NOC:Food Oils and Fats : Chemistry and Technology

Media Storage Type : 32 GB USB Stick

NPTEL Subject Matter Expert : Prof. Hari. Niwas Mishra

NPTEL Co-ordinating Institute : IIT Kharagpur

NPTEL Lecture Count : 60

NPTEL Course Size : 7.5 GB

NPTEL PDF Text Transcription : Available and Included

NPTEL Subtitle Transcription : Available and Included (SRT)

Lecture Titles:

Lecture 1 - Oil and Fats Processing Industry - Current Status, Issues and Challenges
Lecture 2 - Plant Sources of Edible Oils and Fats
Lecture 3 - Composition, Nutrition and Health Values of Plant Oils
Lecture 4 - Animal Sources of Edible Oils and Fats
Lecture 5 - Composition, Nutrition and Health Values of Animal Fats and Oils
Lecture 6 - Lipids and Their Classification
Lecture 7 - Fatty acids and their types
Lecture 8 - Glycerides - Type, Structure and Function
Lecture 9 - Triglycerides - Function in Nutrition and Food Processing
Lecture 10 - Phospholipids and Sterols
Lecture 11 - Engineering Properties of Edible Oils
Lecture 12 - Chemical Properties of Edible Oils
Lecture 13 - Rancidity and Reversion
Lecture 14 - Oxidative Rancidity
Lecture 15 - Antioxidants in Edible Oil
Lecture 16 - Pre-Treatment Techniques
Lecture 17 - Physical Methods for Oil Extraction - Concept and Mechanism
Lecture 18 - Expression - Pressing
Lecture 19 - Screw Expelling
Lecture 20 - Recent Developments in Oil Expression Technology
Lecture 21 - Extraction principles and mechanisms
Lecture 22 - Factors affecting extraction process
Lecture 23 - Solvent Extraction Technology and Equipment
Lecture 24 - Miscella Distillation and Meal Desolventization
Lecture 25 - Novel techniques of oil extraction
Lecture 26 - Crude Oil Characteristics and Processing
Lecture 27 - Clarification and Degumming
Lecture 28 - Chemical Refining and Neutralization
Lecture 29 - Bleaching
Lecture 30 - Physical Refining and Deodorization
Lecture 31 - Hydrogenation
Lecture 32 - Interesterification and Winterization
Lecture 33 - Fractionation and Plasticization
Lecture 34 - Margarine and Shortenings
Lecture 35 - Trans-free modifications
Lecture 36 - Animal fats
Lecture 37 - Fish oil and Algal oil
Lecture 38 - Dairy Cream
Lecture 39 - Butter
Lecture 40 - Ghee (Butter Oil)
Lecture 41 - Characteristics and specifications
Lecture 42 - Frying Technology
Lecture 43 - Seed Oils
Lecture 44 - Fruit and Nut Oils
Lecture 45 - Rice Bran Oil
Lecture 46 - Tree Nut Oils
Lecture 47 - Tropical Exotic Oils and Butter
Lecture 48 - Essential Oil
Lecture 49 - Cocoa/Shea Butter and Structured Triacylglycerols
Lecture 50 - Oil powder and liposomes
Lecture 51 - Major by-Products, Their Composition and Uses
Lecture 52 - By-Products Utilization - I
Lecture 53 - By-Products Utilization - II
Lecture 54 - Lecithin Production
Lecture 55 - Biodiesel Production from Waste Cooking Oil
Lecture 56 - Edible Oil Blending and Fortification
Lecture 57 - Packaging materials and methods
Lecture 58 - Handling and Storage
Lecture 59 - Quality Analysis and Control
Lecture 60 - Regulatory Requirements and Course summary