Short courses


Fundamentals of Edible Oil Processing

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.


  • Fundamentals of Oils and Fats
  • Review of Degumming and Refining Technologies
  • Bleaching  Basics and Practical Optimization
  • Catalytic Hydrogenation of Fats and Oils
  • Filtration of Edible Oils: Options, Optimization, and Economy
  • Fundamentals of Emulsions and Emulsifiers or Any Oils and Fat Applications Using Emulsion Technology
  • Mechanism of Oxidation and Oil Quality Management in Frying and Cooking Oils
  • How to Use Analytical Data to Optimize a Refinery
  • The Role of Synthetic Amorphous Silica in Enzymatic Interesterification
  • Margarine and Shortening Production
  • Which Deodorizer Is Right for You? 
  • Advanced Winterization Technology

Agenda (.pdf)

Functionality of Oils and Fats and Their Applications

Saturday, May 5
8:30 a.m–5:30 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. Various presentations will go through fat crystallization, hardstock design, frying fats, microencapsulation of functional lipids, high oleic oils, Omega 3 oils, nutritional lipids, Fat Alternatives of the Cocoa Butter CBE, CBR, and CBS and emulsifiers and will be given by experts from industry and academia.


  • Fundamentals of Oils and Fats Crystallization
  • Fundamentals in Choice of Ingredients and Processing Parameters for Specific Crystallized Fat Products
  • Hardstock Design
  • Critical Parameters in Formulation of Frying Fats
  • How to Formulate Microencapsulated Oils and Fats Products
  • High Oleic Oils:  Functionalities and Applications
  • Fat Alternatives of the Coca Butter CBE, CBR, and CBS
  • Complex Food Emulsions
  • n-3 PUFA Enriched Emulsified Foods and Strategies for Their Stabilization
  • Emulsifiers and Their Applications in Food Systems
  • Review of Functional Lipids and Opportunities in USing Them in Shortening and Margarine.

Agenda (.pdf)

New Techniques in Edible Oil Processing and Refinery Optimization

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 Manager, and Sales and Marketing Specialists.


  • Introduction to Edible Oil Processing
  • Update on Pressing Technology
  • Improving the Bottom Line of Oils and Fats Refining
  • Best Engineering Practices in Process Design and Automation in Vegetable Oil Processing
  • Trends in Sustainable and Mild Oils and Fats Processing
  • Recommendations for Design of Hexane Handling Equipment
  • Adsorbent Filter Aids for Edible Oil Pre-treatment: Dosage, Optimization Tips, and the Benefits of Hybrid Systems
  • Update on Process and Centrifuge Automation and Condition Monitoring
  • Optimizing Continuous Deodorization for Quality and Energy
  • Waste Water Treatment Options for Edible Oil Refineries
  • Digitalization in the Edible Oils industry
  • How to Make a Decision Between Chemical or Enzymatic Interesterification
  • Micronutrient Recovery from Edible Oils:  Processing and Economics

Agenda (.pdf)

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

Sunday, May 6
8:30 a.m.–4 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.


  • Module 1:  What is a mixing problem?  What do we mean by well mixed?
  • Module 2:  Mixing equipment; Turbulence and micro-mixing; Drop break-up; Characteristic length scales
  • Module 3:  Mixing times and rates; Meso-mixing
  • Module 4:  Scale-up and Scale-down

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.

Designed for Academicians, Marketers, Product Developers, Researchers, Scientists, Senior Management, and Students.


  • 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