This internationally best-selling title is the most comprehensive resource on oils and fats and their composition, processing, and use
Chapter 1 The Importance of Fats Chapter 2 Composition, Structure, Physical Data, and Chemical Reactions of Fats and Oils and Their Associates Chapter 3 Animal Fats and Oils Chapter 4 Vegetable Fats and Oils Chapter 5 Production of Vegetable Oils and Fats Chapter 6 Modification of Fats and Oils Chapter 7 Refining Chapter 8 Fats as, or in, Food Chapter 9 Analytical Methods Chapter 10 Conversion Tables and Abbreviations
Prof. Dr. Michael Bockisch has worked more than 20 years for Unilever in executive management, as CEO, and as a management consultant within the food industry. He has a particular focus on post-sustainability, consumer policy, and communication as it relates to food. He is a Vice-President of the Federation of Food Law and Food Science (BLL) and Chairman of the Board (Strategy) of the Hamburg School of Food Science.