Short Courses


Fundamentals of Edible Oil Processing - Saturday, May 5

Saturday, May 5
8:30 a.m.–5 p.m. 
Minneapolis Convention Center

Organizer: Sefa Koseoglu, Filtration and Membrane World LLC, USA

This course provides a comprehensive summary of oils and fats chemistry, processing steps, and product development to ensure product quality. Speakers from industry and academia will discuss unit operations, processing conditions and their effect on minor compounds, chemistry, texture, crystallization and nutritional quality.

Designed for recent graduates and newcomers to oils and fats industry; processors; product formulators; chemists and technicians; and marketers and business manager who desire to be familiar with the edible oil processing industry.

Agenda   

(as of February 21, 2018)

8–8:30 a.m. Registration
8:30–9:30 a.m. Fundamentals of Oils and Fats.
Albert Dijkstra, Consultant, France
9:30–10 a.m. Review of Degumming and Refining Technologies.
William Younggreen, Alfa Laval Inc., USA
10–10:30 a.m. Employing Laboratory Equipment to Resolve Plant Issues.
Frank Filippini, Oil-Dri Corporation of America, USA
10:30–11 a.m. Refreshment Break
11–11:30 a.m. Catalytic Hydrogenation of Fats and Oils.
Rob Ariaansz, BASF Nederland B.V., Netherlands
11:30 a.m.–Noon Filtration of Edible Oils: Options, Optimization, and Economy.
Lawrence Low, P.M.I., Malaysia
Noon–12:30 p.m. Fundamentals of Emulsions and Emulsifiers or Any Oils and Fat Applications Using Emulsion Technology.
Kaustuv Bhattacharya, DuPont Nutrition & Health, Denmark
12:30–1:30 p.m. Luncheon.
1:30–2 p.m. Mechanism of Oxidation and Oil Quality Management in Frying and Cooking Oils.
Ignace Debruyne, ID&A, Belgium
2–2:30 pa.m. Waste Water Treatment Options for Edible Oil Refineries.
Birger Horns, GEA WEstfalia Separator Group GmbH, Germany
2:30–3 p.m. The Role of Synthetic Amorphous Silica in Edible Oil Refining.
Stan Huddleston, Grace Materials Technologies, USA
3–3:30 p.m. Margarine and Shortening Production.
Klaus Funch Hoeyer, SPX Flow Technology, Denmark
3:30–4 p.m. Refreshments.
4–4:30 p.m. Deodorizing System.
Paulo Telles, Crown Iron Works Company, USA
4:30–5 p.m. Advanced Winterization Technology.
Sarika Wahi, HF Press+LipidTech, Germany

Functionality of Oils and Fats and Their Applications - Saturday, May 5

Saturday, May 5
8:30 a.m–5 p.m.
Minneapolis Convention Center 

Organizer: Sefa Koseoglu, Filtration and Membrane World LLC, USA

This program is a crash course for product formulators and anyone interested in functionality of oils and fats. Presentations by experts from industry and academia will cover fat crystallization, hardstock design, frying fats, microencapsulation of functional lipids, high oleic oils, Omega 3 oils, nutritional lipids, fat alternatives for cocoa butter and emulsifiers.

Agenda

(as of January 30, 2018)

8–8:30 a.m. Registration
8:30–9:30 a.m. Fundamentals of Oils and Fats Crystallization.
Alejandro Marangoni, University of Guelph, Canada
9:30–10 a.m. Choice of Ingredients and Processing Parameters for Crystallized Fat Based Products.
Miroslav Buchmet, DuPont Nutrition & Health, Denmark
10–10:30 a.m. Hardstock Design.
Albert Dijkstra, Consultant, France
10:30–11 a.m. Refreshment Break
11–11:30 a.m. Critical Parameters in Formulation of Frying Fats.
Monoj Gupta, MG Edible Oil Consulting Intl., USA
11:30 a.m.–Noon How to Formulate Microencapsulated Oils and Fats Products.
Sefa Koseoglu, Bioactives World Forum, USA
Noon–12:30 p.m. High Oleic Oils: Functionalities and Applications.
Guillermo Napolitano, Nestlé Product Technology Center, USA
12:30–2 p.m. Luncheon
2–2:30 p.m. Fat Alternatives to Cocoa Butter in Confections.
Shantha Nalur and Stephanie Marty-Terrade,  Nestlé Product Technology Center, USA
2:30–3 p.m. n-3 PUFA Enriched Emulsified Foods and Strategies for Their Stabilization.
Charlotte Jacobsen, National Food Institute, Denmark
3–3:30 p.m. Complex Food Emulsions.
Ashok Patel, Guangdong Technion Israel Institute of Technology, China
3:30–4 p.m. Refreshment Break
4–4:30 p.m. Review of Functional Lipids Opportunities in Using Them in Shortening and Margarine.
Dilip Nakhasi, Stratas Foods, USA
4:30–5 p.m. Emulsifiers and Their Applications in Food Systems.
Anders Mølbak Jensen, Palsgaard, Denmark

New Techniques in Edible Oil Processing and Refinery Optimization - Sunday, May 6

Sunday, May 6
8 a.m–4:30 p.m.
Minneapolis Convention Center 

Organizer: Sefa Koseoglu, Filtration and Membrane World LLC, USA

This course offers program topics on energy savings and wastewater reduction in oils and fats, as well as increasing productivity as it relates to soybean, sunflower, corn, palm and other tropical oils. It is a practical crash course for marketing, technical and plant personnel, and it also provides the opportunity for experienced participants to meet experts in the field to discuss their current problems and enhance their product innovation or plant operation.

Designed for product technicians, R&D engineers, engineering supervisors, QA technicians, project engineers, process improvement engineers, business development managers and sales/marketing specialists.

Agenda

(as of April 23, 2018)

7:30–8 a.m. Registration
8–8:30 a.m. Introduction to Edible Oil Processing.
Albert Dijkstra, Consultant, France
8:30–9 a.m. Screw Press Technology for Oil Extraction.  
Jon Hanft, HF Press+LipidTech, Germany; Jon Hanft, HF Press +LipidTech, USA
9–9:30 a.m. Improving the Bottom Line of Oils and Fats Refining.
Ken Carlson, RBD Technologies Inc., USA
9:30–10 a.m. Best Engineering Practices.
Paulo Telles, Crown Iron Works Company, USA
10–10:30 a.m. Refreshment Break
10:30–11 a.m. Trends in Sustainable and Mild Oils and Fats Processing.
León Pablo Espinosa, Desmet Ballestra North America, USA
11–11:30 a.m. Design of Hexane Handling Equipment.
Douglas Harrell, Phillips 66, USA
11:30 a.m.–Noon Filterable Adsorbents for Edible Oil Refining: Dosage, Optimization Tips, and the BEnefits of Hybrid Systems.
Nathan Dias, Imerys Filtration Minerals, USA
Noon–1 p.m. Luncheon.
1–1:30 p.m. Update on Process and Centrifuge Automation and Condition Monitoring.
Birger Horns, GEA Westfalia Separator Group GmbH, Germany
1:30–2 p.m. Deodorization: Considerations and Emerging Technologies.  
Orayne Mullings, Desmet Ballestra North America, USA
2–2:30 p.m. Digitalization in the Edible Oils Industry.
Jim Gavin, Siemens AG, USA
2:30–3 p.m. Practical Considerations to Using Cavitation Technologies in Refining. 
Darren Litle, Arisdyne Systems, Inc., USA
3–3:30 p.m. Refreshment Break
3:30–4 p.m. How to Make a Decision Between Chemical or Enzymatic Interesterification.
León Pablo Espinosa, Desmet Ballestra North America, USA
4–4:30 p.m. Micronutrient Recovery from Edible Oils: Processing and Economics.
William Younggreen, Alfa Laval Inc., USA

Sensory Evaluation Techniques for Oils and Fats - Sunday, May 6

Sunday, May 6
8 a.m.–4 p.m.
Minneapolis Convention Center

This course will focus on the role of sensory evaluation of edible oils and fats and introduce the methodologies that produce reliable, repeatable sensory data. Attendees will learn the best sensory testing practices for high-quality products and processes. In addition, they will discover key sensory parameters with market value to leverage into product design and how to design and execute test to characterize various product sensory attributes. Best practices, including training, example ballots, and documentation, as well as resources for standard methodologies in the industry will be covered.

Designed for academics, marketers, product developers, researchers, scientists, senior management and students.

Presenters

Gail Vance Civille, President, Sensory Spectrum, USA.
Shannon Gibbons, Project Manager, Sensory Spectrum, USA.

Agenda
(as of February 13, 2018)

7:30-8 a.m. Registration
8-10 a.m. Session 1: What is Sensory? 
How it works for you:discriminative and affective testing
10-10:30 a.m. Refreshment Break
10:30 a.m.-Noon Session 2: Case Studies for Laboratory Test.
What panels should use?  Descriptive (trained), Quality/DOD (semi-trained panel), or discrimination testing
Noon-1 p.m. Luncheon.
1-2:30 p.m. Session 3: Case Studies for Consumer Research.
Rapid profiling, qualitative, quantative consumer research, key drivers.
2:30-3 p.m. Refreshment Break
3-4 p.m. Session 4: Best Practices 
Additional resources.