• determination of optimal technological parameters of the hydration process - neutralization, bleaching, deodorization of vegetable oil;
• Physico-chemical and technological properties and features of raw materials for the production of fats and fat substitutes;
• Theoretical foundations, technology and organization of production of fats and fat substitutes

• General technology of food production
• Biotechnology Fermentation plants
• Occupational Health
• Processes and equipment of food technology

Introduction .. Purification and primary processing of fats and oils. Olive raw materials. Seeds and fruits of oilseeds. Technology of production of fats of vegetable origin. Preparation of oilseeds for oil extraction and extraction by mechanical spin. Shredding of seeds and products of its processing. Damp-heat treatment of mint .. Solvents and preparation of a material. Extracting by immersion (immersion). Extraction by stepwise irrigation. Dissociation (evaporation of the solvent from the micelle, Dissolution of the solvent from the sputum, Regeneration and recovery of the solvent, Production of animal food and technical fats, Vitrification of animal fats, Animal food fatty raw materials, Species, yield, characteristic of fatty raw materials.

1. Паска М.З. Технологія тваринних жирів: навч. посібн. / М.З. Паска - Львів: 2011. – 135 с..
2. Кравців Р.Й. Технологія жирів: навч.посібн. / Р.Й. Кравців, М.З. Паска, І.М. Ощипок. – Львів, 2008. – 112 с..
3. Лабораторный практикум по технологии переработки жиров / Н.С. Арутюнян, Л.И. Янова. – М.: Агропромиздат, 1991. – 160 с..

• Tests, oral questioning (30%)
• final control (control measure - test): written form.