Edible Oil Extraction and Processing

Part I: GENERAL. Introduction. Role of oil in human nutrition. Conventional and novel techniques for edible oil quality analysis. Oil as ingredient in food processing. Part II: SOURCES OF EDIBLE OILS. Edible oils from oil seeds and nuts. Edible oils from fruits and vegetables. Edible oils from palm oils. Edible oils from animal and marine sources. Functional oils from microalgae. Emerging and alternative sources of edible oils. Part III: EXTRACTION TECHNOLOGIES. Conventional methods of oil extraction. Organic solvent extraction of oils. Green techniques for extraction of oils. Advances in supercritical carbon dioxide extraction. Solid phase extraction of oil. Aqueous extraction of oils. Advances in enzyme assisted extraction. Microwave assisted extraction of oils. Ultrasound-assisted extraction of oils. Applications of subcritical water for oil extraction. Part IV:. PROCESSING CHALLENGES AND OPPORTUNITIES. Edible oil processing: challenges and opportunities. Application of membrane technology in oil extraction. Extraction of polyunsaturated fatty acids: challenge and opportunities. Advances in refining edible oils. Pretreatment techniques for enhanced oil extraction. Economics of oil extraction processes.

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• Tecnologia dos alimentos e bebidas
• Biotecnologia