- structures and properties of some lipid classes
- various lipids, with a focus on triglycerides, phospholipids and fatty acids; saturated and unsaturated fatty acids
- nomenclature of fatty acids; omega-3,-6 and- 9, the difference between cis- and trans- fatty acids
- variation in fatty acid composition of triglycerid and phospholipid
- liquid and solid fats, various physical properties
- lipid in membranes, with emphasis on phospholipid
- digestion and absorption of lipid
- hardening of fat
- fat rancidification and antioxidants
- analytical methods in a lipid laboratorium (GC: fat composition)
- raw material sources of marine oils
- sustainable seafood industry and resource base in the context of the use of marine resources for animal feed.
- environmental toxins and the accumulation of environmental toxins in various species in the food chain
- contamination of raw materials
- The legal framework for the application of oils in food , requirements for handling, tracking, sales, import and export of marine oils.
- have broad knowledge of the structure and function of different lipids, as well as to know the different physical properties.
- know how lipids are used in human food and animal feed.
- know the different factors that affect the quality of the various lipids. Have a broad knowledge of the structure and function of different lipids, as well as know about different physical properties.
- be able to assess the impact different factors have on the quality of the marine lipids.
- be able to account for basic analytical methods.
- be able to consider sources of marine lipids and be able to assess which resources are sustainable.
- be able to account for different aspects of commodity properties of marine sources.
- have knowledge of the structure, source and various properties of marine lipids.
Admission to a programme of study is required:
- Biotechnology (427BT)