Course Schedule
FST 821 Food Lipids
Class
Topics
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1.
Introduction and Classification of Lipid
2.
Chemistry of Fatty Acids
3.
Chemistry of Triglycerides
4.
Chromatographic Analyses of Lipids
5.
UV & IR Spectrometric Analyses
6.
NMR Spectrometric Analyses
7.
NMR Spectrometric Analyses
8.
NMR and Mass Spectrometric Analyses
9.
Mass Spectrometry
10.
Mass Spectrometry
11.
Identification of Lipid Compounds by IR, NMR, MS
12.
Examination
13.
Lipid Oxidation - Chemistry of Oxygen
14.
Free Radical Lipid Oxidation
15.
Free Radical Lipid Oxidation
16.
Singlet Oxygen Lipid Oxidation
17.
Singlet Oxygen Lipid Oxidation
18.
Enzymatic Lipid Oxidation
19.
Antioxidants
20.
Evaluation of Flavor Quality and Stability
21.
Chemical Reactions in Deep-Fat Frying Oils
22.
Examination
23.
Polymorphism
24.
Application of Polymorphism in Foods
25.
Interesterification
26.
Interesterification
27.
Hydrogenation
28.
Hydrogenation
29.
Examination