Good Oils for Better Life: Introduction to Science of Edible Oils and Essential Oils课程简介：前往报名学习
People are accustomed to using edible oils in the ordinary life, but there are many “oil” secrets you don’t know about. What role does oil play in attractive chocolate cakes? and in delicious Sichuan cuisine? Which oil can help lose weight? Does oil have other uses except for the food? How to choose and blend essential oils for beauty? How to convert waste cooking oil to biodiesel? How do insects become lipid processing factory? If you want to find the answer to these questions, please follow our course.
播放：40次，课程ID：4076291
People are accustomed to using edible oils in the ordinary life, but there are many “oil” secrets you don’t know about. What role does oil play in attractive chocolate cakes? and in delicious Sichuan cuisine? Which oil can help lose weight? Does oil have other uses except for the food? How to choose and blend essential oils for beauty? How to convert waste cooking oil to biodiesel? How do insects become lipid processing factory? If you want to find the answer to these questions, please follow our course.
--1.1 Journey of Edible Oil Discovery
--1.2 Present Episode of Edible Oil
--1.3 The Mystery of Chocolate Cake
--1.4 Why Deep-fried Food Tastes Good?
--1.5 An Interview with Professor Tan: Palm Oil-King of Frying Oil
--1.6 Uniqueness of Sichuan Cuisine
--1.7 Lipid Processing Technologies
--1.8 The Champion of Dairy Products- Butter
--2.1 Oils and Obesity
--2.2 Oils that Keep You Slim
--2.3 Oils and Cardiovascular Health
--2.4 “Safeguard” of Health—n-3 Polyunsaturated Fatty Acids
--2.5 Nutrition Facts of Vegetable Oils
--2.6 Nutrition Facts of Animal Fats
--2.7 Health Risks of Trans Fatty Acids
--2.8 How to choose Edible Oils Correctly?
--3.1 Introduction to Essential oils-Ⅰ
--3.2 Introduction to Essential oils-Ⅱ
--3.3 Distillation History-Ⅰ
--3.4 Distillation History-Ⅱ
--3.5 Introduction to Aromatherapy-Ⅰ
--3.6 Introduction to Aromatherapy-Ⅱ
--3.7 New Favorites for Beauty-Ⅰ
--3.8 New Favorites for Beauty-Ⅱ
--4.1 Origin of Waste Cooking Oil (Gutter Oil)
--4.2 Discriminating Recycled Cooking Oil
--4.3 Evolution of Biodiesel
--4.4 An Interview with Professor Reaney: Biodiesel and Our Life
--4.5 Evolution of Lubricant
--4.6 Biolubricant, for Better Future
--4.7 Magical Insect Biorefinery
--4.8 Case studies: insect factory
汪勇，博士，暨南大学理工学院教授，博士生导师。研究方向为油料生物加工与生物炼制，主要从事油脂生物炼制与功能油脂，天然产物绿色萃取与增值加工，食品乳液体系与高效递送系统等方面的研究。主要讲授《粮油食品加工与质量控制（全英文）》、《农副产品综合利用》、《现代食品加工学》等课程。主编《粮油副产物增值加工技术》、《粮油副产物加工学》等教材和专著。发表研究论文二百余篇，曾获得教育部高等学校科学技术二等奖、广东省科学技术进步奖一等奖、中国粮油学会科学技术一等奖、轻工联合会科技进步一等奖、广东省科学技术奖二等奖等多项奖励。
副教授/硕导，主讲5门本科课程和1门研究生课程，主持暨南大学教改项目等3项，参编教材3本，曾获广东省科学技术二等奖（排名第五），第九届暨南大学教学成果一等奖（排名第二），暨南大学全英语教学竞赛二等奖和本科教学校长奖，第十三届全国多媒体课件大赛高教工作组优秀奖（第三）， 广东省计算机教育软件评审活动高等教育组多媒体课件三等奖（第三） 。
副研究员/硕导，博士毕业于法国阿维尼翁大学。从事天然产物绿色萃取研究。参与暨南大学教学成果奖，主讲/参与4门本科课程，1门研究生课程。
副研究员/硕导，主讲1门研究生课程和2门本科生课程，参编教材一本，主要研究方向为食品蛋白质、乳液，新型递送体系，共发表SCI论文22篇，获得第九届暨南大学教学成果一等奖（排名第四）和2017年广东省科学技术进步二等奖（排名第九），广东省“扬帆计划”引进创新创业团队核心成员，入选2018年广州市“珠江科技新星”。