Short courses

Tentative programs will be available in January.


Fundamentals of Edible Oil Processing

Saturday, May 5
8 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
  • Marketers and business manager who desire to be familiar with the edible oil processing industry.

New Techniques in Edible Oil Processing and Refinery Optimization

Sunday, May 6
8 a.m–5 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 Supervisor
  • QA Technicians
  • Project Engineers
  • Process Improvement Engineers
  • Business Development Managers
  • Sales and Marketing Specialists
  • Equipment Manufacturers
  • Product Formulators
  • Plant Engineers
  • Processors
  • Chemists
  • Technicians

Mixing Design: Scaling Down so that Scale-up is Successful

Sunday, May 6
8 a.m.–5 p.m.
Minneapolis Convention Center

Instructor: Suzanne Kresta, University of Saskatchewan, Canada.  Dr. Kresta, Senior Editor of the Handbook of Industrial Mixing (Advances Volume), has over 25 years of research and consulting experience in turbulent mixing for 20 different industries.

The perfectly-mixed stirred tank is often used as an idealized example among chemical engineers. In reality, process operations include multi-phase flow, incomplete reactions, complex by-products, and important transient dynamics. The chemist or process engineer who assumes that all mixing is truly ideal is headed for some nasty surprises. Successful scaling-up requires thoughtful analysis of the fundamental mixing process. This short course will review mixing applications and design issues using both fundamentals and current research results.

Who should attend? The program focuses on engineers and practitioners who need to identify and solve problems related to the unit operation of mixing in their processes.


Sensory Evaluation Techniques for Oils and Fats

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 to ensure reliable and reproducible data for high-quality products and process. 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.

Topics

  • What is Sensory? How Does It Serve You?
  • Sensory Testing: Discriminative and Affective
  • Case Studies: Objectives Requiring Different Sensory Techniques
  • Best Practices for Implementing Sensory Evaluations
  • Informational Resources