Food Oils and Fats : Chemistry and Technology


Prof. Hari Niwas Mishra


*Additional GST and optional Exam fee are applicable.



Food oils and fats are the important sources of dietary fats that fulfil nutritional requirements, support growth, and are vital for the healthy operation of the brain, nervous system, and endocrine environment. These can be extracted from plant, animal and marine sources using appropriate and right technology with high nutritional composition. Varieties of oils are available in the market; their utility depend upon their quality which helps in proper development of body and reduces the risk of diseases. Food oils and fats processing is having an important position in the Indian economy as India is a major consumer of edible oils and fats. Moreover, the consumption of food oils and fats varies from place to region based on consumer preferences and diversity. To achieve the desired characteristics in edible oils and fats, the knowledge of the type and quality of raw material, processing technologies, packaging techniques and storage conditions, etc. is of utmost necessity and importance. Also, to earn additional income, the utilization of the by-product of the edible oil and fat industry for novel product development is necessary.

This course “Food Oils and Fats: Chemistry and Technology” will provide detailed information on the basic chemistry of fatty acids (SFA/MUFA/PUFA/Cis-Trans, etc.); triglycerides and phospholipids, sources of oils and fats, processing technologies, handling, packaging and storage, and by-product utilization. This course will play a pivotal role in creating a human resource with an enhanced knowledge base for serving the food industry and academia including research & development. The course will provide ample materials for the preparation of competitive examinations like GATE / NET / ARS, etc. This will enable new idea generation & innovation for the commercial manufacture of products which ultimately lead our country to an international platform

INTENDED AUDIENCE: Food Process Engineering, Food Technology, Agricultural Engineering, Biochemical Engineering, Post Harvest Technology, Chemical Engineering, Oils & Fats Technology, and related disciplines.
INDUSTRY SUPPORT: Food industries such as Adani Wilmer Ltd., Ruchi Soya Industries Ltd., Gemini Edibles & Fats India Ltd., Modi Naturals Ltd., Gokul Re-foils and Solvent Ltd., Vijay Solvex Ltd., Gokul Agro Resources Ltd., N.K. Proteins Pvt. Ltd., Kamani Oils Industries, Marico, Cargill, etc,
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Prof. H. N. Mishra has over thirty-six years of experience in teaching, research and administration and has may laurels and awards to his credit. A professor of Food Technology in the Agricultural and Food Engineering Department and past President of the Association of Food Scientists & Technologists (India), Dr. Mishra is the former Chairman of the Post-Harvest Technology Centre, IIT Kharagpur. Prof. Mishra teaches Food Science & Technology, Food Product & Process Technology, Non-Thermal Processing of Food, Industrial Processing of Foods & Beverages, and Food Chemistry. His research interests include RTE Health foods & Nutraceuticals, Novel Food Products & Process Development and Extension of Shelf Life of Perishable Foods. Professor Mishra has published 611 research papers including 257 in peer reviewed refereed journals, 354 in conference proceedings. He has written 4 books, 4 e-books, 7 edited volumes, 34 book chapters, 7 lecture compendium & laboratory manuals, 4 technology manuals, and has 14 Indian patents to his credit. Besides, he is on the editorial boards of several reputed journals. He has supervised more than 282 student research projects including 12 Post-Doctoral and 50 Ph D research scholars including 2 PMRF and 7 GYTI awardees. Professional details of Prof H N Mishra can be seen at or

Certification Process

1. Join the course
Learners may pay the applicable fees and enrol to a course on offer in the portal and get access to all of its contents including assignments. Validity of enrolment, which includes access to the videos and other learning material and attempting the assignments, will be mentioned on the course. Learner has to complete the assignments and get the minimum required marks to be eligible for the certification exam within this period.

COURSE ENROLMENT FEE: The Fee for Enrolment is Rs. 3000 + GST

2. Watch Videos+Submit Assignments
After enrolling, learners can watch lectures and learn and follow it up with attempting/answering the assignments given.

3. Get qualified to register for exams
A learner can earn a certificate in the self paced course only by appearing for the online remote proctored exam and to register for this, the learner should get minimum required marks in the assignments as given below:

Assignment score = Score more than 50% in at least 9/12 assignments.
Exam score = 50% of the proctored certification exam score out of 100
Only the e-certificate will be made available. Hard copies will not be dispatched.”

4. Register for exams
The certification exam is conducted online with remote proctoring. Once a learner has become eligible to register for the certification exam, they can choose a slot convenient to them from what is available and pay the exam fee. Schedule of available slot dates/timings for these remote-proctored online examinations will be published and made available to the learners.

EXAM FEE: The remote proctoring exam is optional for a fee of Rs.1500 + GST. An additional fee of Rs.1500 will apply for a non-standard time slot.

5. Results and Certification
After the exam, based on the certification criteria of the course, results will be declared and learners will be notified of the same. A link to download the e-certificate will be shared with learners who pass the certification exam.


Course Details

Week 1: Course Overview and Introduction

Status and prospects of oils & fats processing sector; Issue and challenges facing edible oils & fats producing industry; Sources and availability of edible oils and fats – plant & animal; Composition, nutritional value and health benefits.
Week 2: Food Lipids – Nature & Occurrences
Types, composition & function of lipids; Fatty acids – saturated, unsaturated and branched; Cis & trans, essential fatty acids, -fatty acids; Acylglycerol, phospholipids, sterols, terpenes; Chemical reactions & processes.
Week 3: Edible Oils – Chemistry & Properties
Chemical nature, Physico-chemical properties; Polymerization; Crystallization and melting, Polymorphism; Rancidity – hydrolytic, oxidative, ketonic; Reversion. Antioxidants – synthetic & natural.
Week 4: Mechanical Expelling of Oils from Plant Sources
Pre-treatments of oilseeds – cleaning, dehulling, heat treatment, flaking, milling, etc; enzymatic pre-treatments. Mechanical expression – Hot & cold; Ghani, pressing, screw expelling; Expellers – batch & continuous; Hydraulic & screw presses.
Week 5: Solvent Extraction of Edible Oils
Principles and mechanism, solvent types & properties, factors affecting solvent extraction process; Pre-press solvent extraction, Extractors – batch & continuous; Miscella distillation; Meal desolventization; Microwave/ Ultrasound/ PEF assisted extraction, Supercritical fluid extraction.
Week 6: Edible Oils Refining
Objectives & principles; Refining – filtration, degumming, neutralisation, bleaching, deodorization and physical refining. Membrane technology. Equipment & machinery.
Week 7: Modifications of Oils and Fats
Hydrogenation, interesterification, fractionation, winterization, plasticisation – conventional processes and recent development. Margarine; Shortenings & bakery fats; Trans-free modification techniques.
Week 8: Animal & Dairy Fats
Lard – pre-treatment / trimming of fatty tissues from slaughtered carcasses, Rendering, Prime steam lard. Dairy fat – Cream, Butter, Ghee. Fish oils. Centrifugal separation.
Week 9: Commercial Cooking & Frying Oils
Manufacturing technologies & quality attributes for major commercial oils viz. palm oil, canola oil, coconut oil, corn oil, cottonseed oil, flaxseed oil, olive oil, peanut oil, rice bran oil, sunflower oil, safflower oil, sesame oil, soybean oil, mustard oil, etc.
Week 10: Specialty Oils and Fats Products
Tree nut oils (almond, cashew, hazelnut); Tropical exotic oils (mango kernel oil, kokum butter), Algal oils, Cocoa butter, Shea butter, Essential oils, Encapsulated oil powders, Conjugated linoleic acid oils; Citrus oils, etc.
Week 11: By-products Utilisation and Valorisation of Oil Milling Industry Waste
Oilseeds processing waste utilization; Meal characterization and utilization for food and feed production; Lecithin production; Utilisation of frying oils remains – ethanol, biodiesel and glycerol production.
Week 12: Packaging, Storage & QA/QC
Packaging – material characteristics and technology; Handling & storage requirements; Quality and safety attributes & measurement techniques; FSSAI regulations, Oil blending and fortification;

Books and references

1.Damodaran, S., Parkin, K. L., & Fennema, O. R. (Eds.). (2007). Fennema’s food chemistry. CRC press
2.Gunstone, F. (Ed.). (2011). Vegetable oils in food technology: composition, properties and uses. John Wiley & Sons.
3. Lawson, H. W. (1995).Food oils and fats: technology, utilization and nutrition. Springer Science & Business Media.
4. O’brien, R. D. (2008). Fats and oils: formulating and processing for applications. CRC press.
5. Talbot, G. (Ed.). (2015). Specialty oils and fats in food and nutrition: properties, processing and applications. Woodhead publishing.


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