V.1: Structure and composition of fats and oils. REactions of fats and fatty acids. Physical properties of fats and fatty acids. Fats in the diet. Sources utilization and classification of oils and fats. Compisition and characteristics of individual fats and oils. Hansdling, storage and grading of oils and oil-bearing materials. Soap. Fat-based surface-active agents. Paints, varnishes and relates products.V.2: Hydrogenation. Fat splitting, esterification, and interesterfication. Extraction of fats and oils. Refining and bleaching. Cooking oils, sals oils, and salad dressing. Miscellaneous oil and fat products. Analytical methods. Environmental aspects of animal and vegetable oil processin