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Marine Lipids 1



Course format On-site
Datum 2021-01-11 - 2021-05-07

Course content

  • structures and properties of some lipid classes
  • 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 phospholipid
  • digestion and absorption of lipid
  • hardening of fat 
  • fat rancidification and antioxidants 
  • analytical methods in a lipid laboratorium (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 handling, tracking, sales, import and export of marine oils.
  • accreditation


Admission to a programme of study is required:

  • (505IB)
  • Biotechnology (427BT)

Learning outcomes


  • 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. Have a broad knowledge of the structure and function of different lipids, as well as know about different physical properties.


  • 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.


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


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