علم الزيوت والدهون

About Oils and Fats Course

Oils and fat course is concerned with different Food oils and frying oil , It is a set of definitions and precautions that must be known by identifying the most important types of oils (edible - aromatic - frying and salad oils) and identifying the most important risks with frying oils are exposed and how to store them safely and eat them in a healthy manner in light of food legislation , In addition to identifying the most important types of dietary fats and the difference between oils and fats.

Oils and Fats Course Targeted groups:

• University students and graduate students (in the faculties of agriculture, veterinary medicine, quality education, tourism, hotels and home economics).
• All nutrition supervisors and employees of institutions responsible for keeping, receiving, preparing and storing food in university cities - public and private hospitals - hotels and tourist resorts - restaurants, fast food shops and places to provide mobile food (caravans).
• Owners of food analysis laboratories and managers of factories and institutions concerned with the production of various foodstuffs.
• Food inspectors and those responsible for the inspection of foodstuffs.
• Quality, control and food safety engineers working in factories and the Food Safety Authority.
• All employees, officials and those interested in food safety in all their specialties.

Oils and Fats Course content:

• Oils and fats definition, sources and sections.
• Differ type of vegetables oils :
- Corn oil.
- Soya bean oils.
- Linseed oil .
- Sunflower oil .
- Cotton seed oil.
- Olive oil.
- Sesame oil .
• instructions for dealing with oils.
• Frying process.
• Effect of using high temperature on frying process .
• Cautions during frying process .
• Edible fats .
• Un saturated fats .
• Saturated fats with tips to reduce unhealthy fats.
• Aromatic oils.
• Usage of aromatic oils .
• Storing of aromatic oils .
• Acrylamide ……. Risk in fried food.