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Fats and Oils Technology.


This course deals with the sources, composition and properties of edible fats and oils and their effects on the quality of fat-based foods. The course also deals with the technologies of fat processing such as extraction, refining, hydrogenation and winterization. Production of some fat products such as margarine, ghee, salad oil, mayonnaise.     

Academic Year



Created at 12/30/2009 9:31 AM by khalil ismail
Last modified at 10/30/2013 2:15 PM by khalil ismail