Fat and oil Technology detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Tech students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Food Technology 6th Sem scheme and its subjects, do visit Food Tech 6th Sem 2021 regulation scheme. For Professional Elective-IV scheme and its subjects refer to Food Tech Professional Elective-IV syllabus scheme. The detailed syllabus of fat and oil technology is as follows.
Course Objectives:
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Unit I
PHYSICAL AND CHEMICAL PROPERTIES 9
Introduction of fat and oils, chemical composition; physico-chemical properties; functions of oil human body-fatty acids -double bond and their position in oil-Geneva type classification-sources-vegetable oils-productions -oil content-coconut, palm, peanut, rice bran, sesame, mustard and sunflower seeds oils-physical and chemical properties of fats and oils-chemical reactions of oilhydrolysis -hydrogenation, oxidation and polymerization.
Unit II
EXTRACTION METHODS 9
Oil extraction methods-mechanical expression-ghani, power Ghani, rotary, hydraulic press, screw press, filter press- principle of operation and maintenance-solvent extraction process-steps involved, batch and continuous-continuous solvent extraction process, oil quality and standard quality regulations, shelf life and oxidative stability of oil.
Unit III
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Unit IV
PHYSIOCHEMICAL PROPERTIES OF FATS AND OILS 9
Physiochemical properties of fats and oils. Instrumental analysis of fats and oils – Gas chromatography, FTIR, GC-MS, NMR & NIR spectroscopy. Edible use of fat and oils in food industry.
Unit V
INDUSTRIAL APPLICATIONS AND QUALITY STANDARDS 9
Industrial applications of fats and oils-quality regulations-manufacture of soap, candle =, paints and varnishes-ISI and Agmark standards-site selection for oil extraction plant -safety aspects -HACCP standards in oil industries.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Understand the processing technologies used for fats and oils
- Identify the edible use of fats and oils in food industries.
- To apply knowledge to manufacture of designer fats.
- Analysis the fatty acid components by using various instrumentation.
Text Books:
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For detailed syllabus of all the other subjects of Food Technology 6th Sem, visit Food Tech 6th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.