The aim of the course is to give information about oil modification techniques such as hydrogenation, fractionation and interesterification, and also to serve knowledge about techniques used in margarine and shortening production.

The factors affecting melting point of fats, technological applications in fractionation, hydrogenation technology, hydrogenation mechanism and kinetics, hydrogenation catalysts and hydrogen production, hydrogenation control, triglyceride structures of oils, interesterification technology, interesterification catalysts and applications, margarine and shortening production technology.