Course content

structures and properties of some lipidclasses

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 fosfolipid

digestion and absorption of lipid

hardening of fat 

fat rancidification and antioxidants 

analytical methods in a lipidlaboratorium (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 handeling, tracking, sales, import and export of marine oils.

accreditation

Learning outcome

Læringsutbytte - Kunnskap:

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.ha bred kunnskap om strukturen og funksjonen til ulike lipider, samt kjenne til ulike fysiske egenskaper.

 

Læringsutbytte - Ferdigheter:

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.

Læringsutbytte - Kompetanse:

have knowledge of the structure, source and various properties of marine lipids.

Learning methods and activities

Pedagogiske metoder:

Lectures. Group tasks with written submissions. A laboratory exercise focusing on fatty acid composition and lipidclassification.  

Obligatoriske arbeidskrav:

Obligatory laboratory work

Compulsory assignments

• Mandatory assignment

Specific conditions