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This internationally best-selling title is the most comprehensive resource on oils and fats and their composition, processing, and use

1. The Importance of Fats 2. Composition, Structure, Physical Data, and Chemical Reactions of Fats and Oils and Their Associates 3. Animal Fats and Oils 4. Vegetable Fats and Oils 5. Production of Vegetable Oils and Fats 6. Modification of Fats and Oils 7. Refining 8. Fats as, or in, Food 9. Analytical Methods 10. Conversion Tables and Abbreviations

About the Author

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.

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Table of Contents

About the Author