Rapeseed and Canola Oil: Production, Processing, Properties, and Uses provides comprehensive coverage of rapeseed oil and its close relation, canola oil, from production (agronomic) aspects, through extraction to refining and processing. Chemical composition, physico-chemical properties, food and non-food uses are considered in detail, and a chapter is included on future prospects, including oils available by means of genetic manipulation. This volume is directed at oils and fats chemists in the food and oleochemical industries, chemical engineers in the processing industry, nutritionists and seed technologists.