University of Basra organizes a training course on testing the quality and validity of oils.
The Faculty of Agriculture at the University of Basra organized a training course on testing the quality and suitability of oils during the processes of full hydrogenation and partial hydrogenation.
The course aims to introduce the process of hydrogenation and the conversion of fats from unsaturated liquid to saturated solid fats through the addition of hydrogen and their transformation into hydrogenated fats containing trans fats that increase LDL cholesterol.
The course, which was lectured by Dr. Raghadan Hashem Mohsen and other faculty members, emphasized the importance of reading the ingredients of any product before buying it to ensure that the words "hydrogenated oils" and "partially hydrogenated oils" are not present, and that fast food and fried foods should not be consumed while heating oils at high temperatures and more than once, and stay away from frozen French fries, wrapped pies and ready-made baked goods.
Department of Media and Government Communication
