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Syllabus 2018-19 - 75012002 - Oil Production (Elaboración de aceites)

Caption
  • Level 1: Tutorial support sessions, materials and exams in this language
  • Level 2: Tutorial support sessions, materials, exams and seminars in this language
  • Level 3: Tutorial support sessions, materials, exams, seminars and regular lectures in this language
DEGREE: Máster Univ. en Olivar y aceite de oliva
FACULTY: Centre for Postgraduate Studies of the University of Jaen

ACADEMIC YEAR: 2018-19
SYLLABUS
1. COURSE BASIC INFORMATION
NAME: Oil Production
CODE: 75012002 ACADEMIC YEAR: 2018-19
LANGUAGE: English LEVEL: 1
ECTS CREDITS: 5.0 YEAR: 1 SEMESTER: PC
 
2. LECTURER BASIC INFORMATION
NAME: SÁNCHEZ VILLASCLARAS, SEBASTIÁN
DEPARTMENT: U122 - INGENIERÍA QUIM.,AMBIENTAL Y DE LOS MAT.
FIELD OF STUDY: 555 - INGENIERÍA QUÍMICA
OFFICE NO.: B3 - 406 E-MAIL: ssanchez@ujaen.es P: 953212219
WEBSITE: https://www10.ujaen.es/conocenos/departamentos/ingqui/3451
LANGUAGE: - LEVEL: 1
 
3. CONTENT DESCRIPTION

Unit 1.

Characteristics of oleaginous raw materials

Unit 2.

 Extraction of olive oils. Preliminary operations

Unit 3.

 Process of extraction olive oil

Unit 4.

 Solvent extraction

Unit 5.

 Extraction of olive pomace oils

Unit 6.

 Process refining

Unit 7.

 Conservation and packaging

Unit 8.

 Fat transformations

4. COURSE DESCRIPTION AND TEACHING METHODOLOGY

In theoretical classes are held from 2 to 6 hours/week.

In practical sessions 4 sessions (2 to 4 hours/session), distributed in the given period are made.

The academically supervised activities are conducted in sessions of seminars and technical visits to the three sectors that constitute the oil industry: oil mill, extraction industries pomace oil, and oil refining facilities.

Students with special educational needs should contact the Student Attention Service (Servicio de Atención y Ayudas al Estudiante) in order to receive the appropriate academic support

5. ASSESSMENT METHODOLOGY

- Oral and written tests of the theoretical and practical knowledge.

- Assessment of exercises during the development of the subject

- Assessment of practical laboratory work and the final report that must perform

- Establishing a direct relationship with the student

6. BOOKLIST
MAIN BOOKLIST:
  • Handbook of olive oil: analysis and properties. Edition: -. Author: -. Publisher: Gaithersburg, Maryland : Aspen, 2000  (Library)
  • Le raffinage des corps gras. Edition: -. Author: Denise, Jean. Publisher: Dunkerque: Westhoek-Editions, 1983  (Library)
  • Olive oil: chemistry and technology. Edition: -. Author: -. Publisher: Champaign: AOCS, cop. 2006  (Library)
ADDITIONAL BOOKLIST:
  • The chemistry and technology of edible oils and fats and their high fat products. Edition: -. Author: Hoffmann, G.. Publisher: London [etc.]: Academic Press, cop. 1989  (Library)
  • Bailey's industrial oil and fat products. Edition: 5th ed. Author: -. Publisher: New York [etc.]: John Wiley, 1996  (Library)