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Wheat germ is a by-product of the wheat milling industry. It constitutes about 2-3% of the wheat grain and contains about 11% oil. The by-products recovered from food processing can be turned into valuable products or at least converted into useful products. Manufacturing lipid products from natural resources normally yields significant amounts of low-value fats and oils next to the focused high valued processes. With better refining technologies these resources can be turned into value added products. Fats are possible to be converted into glycerine and fatty acid esters by alcoholysis. Monoglycerides, which are widely used as emulsifiers in the food industry and yield higher market prices than oils. The chemically catalyzed reaction of lipids with alcohols is simple to carry out, but can generate many side products like soaps and free fatty acids which can be tedious to remove from the reaction mixture. As an alternative the lipase catalyzed reaction is more selective and ideally leads only to monoglycerides and fatty acid esters.For that, wheat germ oil was extracted by 250bar and 40℃ condition by supercritical carbon dioxide. The enzymatic ethanolysis is carried out in an elenmyer flask containing a mixture of wheat germ oil and ethanol (99.90%) using 3-5 wt% mobilized lipase and the reaction mixture were incubated at 30-50℃ with 120 rpm shaking.