Pre-meeting courses




Short courses

Saturday, May 4
Sunday, May 5
America's Center Convention Complex

Fundamentals of Edible Oil Processing

Saturday, May 4
9 a.m.–5:30 p.m.

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

This program offers an overview of oils and fats chemistry, processing steps and product development as related to product quality.
Registration is US $750 per person (or US $225 for students).
Attend both Fundamentals of Edible Oil Processing Short Course and New Techniques in Edible Oil Processing and Refinery Optimization Short Course and save 25%!

Tentative schedule as of April 11, 2019

9 a.m. Fundamentals of Oils and Fats.
Ignace Debruyne, ID&A, Belgium.
9:30 a.m Edible Oil Refining Technologies.
William Younggreen, Manager, USA and Canada, Edible Oil Systems, Alfa Laval Inc., USA.
10 a.m. Filtration of Edible Oils: Options, Optimization, and Economy.
Lawrence Low, Business Development Manager, PMI, Malaysia.
10:30 a.m. Networking Break in Washington Lobby
11 a.m. State of the Art in Edible Oil Fractionation.
Véronique Gibon, Desmet Ballestra, Belgium.
11:30 a.m. Mechanism of Oxidation and Oil Quality Management in Frying and Cooking Oils.
Ignace Debruyne, ID&A, Belgium.
Noon Bleaching Basics and Practical Optimization.
David Brooks, Oil-Dri Corporation of America, USA.
12:30 p.m. Luncheon in room 101
2 p.m. Fundamentals of Emulsions and Emulsifiers.
Kaustuv Bhattacharya, DuPont Nutrition & Health, Denmark.
2:30 p.m. Opportunities of the 2-step pressing process (Screw Presses).
Maik Bille, Technical Director, HF Press+LipidTech, Germany.
3 p.m. Press Oil Clarification Process and Decanter-Technology.
Patrick Schürmann, GEA Westfalia Separator Group GmbH, Germany.
3:30 p.m. Networking Break in Washington Lobby
4 p.m. Deodorization of Edible Oils.
Paulo Telles Moraes, CPM Crown Iron Works, USA.
4:40 p.m. Solutions to Typical Problems in Refining.
Paulo Telles Moraes, CPM Crown Iron Works, USA.
5 p.m. Hydrogenation of Oils and Fats.
Radu Craciun, Technology Manager Hydrogenation and Specialty Catalysts – Americas, BASF Corporation, USA.

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New Techniques in Edible Oil Processing and Refinery Optimization

Sunday, May 5
9 a.m.–5 p.m.

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

This short course offers the opportunity for those who are experienced to meet experts in the field to discuss their current problems and enhance their product innovation or plant operation.

Registration is US $750 per person (or US $225 for students).

Attend both Fundamentals of Edible Oil Processing Short Course and New Techniques in Edible Oil Processing and Refinery Optimization Short Course and save 25%!

Tentative schedule as of April 11, 2019

9 a.m. The Advantages of Nano-neutralization in Oil Refining.
Leon Pablo Espinosa, Desmet Ballestra North America, USA.
9:30 a.m. Process Changes Needed to Implement Cavitation Technology and Review of New Applications.
Darren Litle, Arisdyne Systems, USA.
10 a.m. How a Large Reflex Extractor Can Obtain Low ROC on Soya Flakes/Expandates.
Anibal Demarco, Desmet Ballestra Argentina, Argentina.
10:30 a.m. Networking Break in Washington Lobby
11 a.m. Trends in Development and Operation of Centrifuges in Edible Oil Processing.
Birger Horns, GEA Westfalia Separator Group GmbH, Germany.
11:30 a.m. Specialty Extraction of Non-Traditional but Higher Value Products.
Richard Ozer, CPM Crown Iron Works, USA.
Noon High Quality Lecithin Production with Crude Oil and Miscella Clarification.
Birger Horns, GEA Westfalia Separator, Germany.
12:30 p.m. Luncheon in room 101
2 p.m. Influence of Processing Parameters on the Quality of Lamination Margarine.
Miroslav Buchmet, DowDuPont Specialty Products (DuPont) Division, Denmark.
2:30 p.m. Achieving Better TCO in Edible Oil Refining.
Raul Padilla, Clariant Mexico, USA
3 p.m. Latest Development in Deodorization.
Wim De Greyt, Desmet Ballestra, Belgium.
3:30 p.m. Networking Break in Washington Lobby
4 p.m. Techniques for Mitigation of 3MCPD and GE in Oil Refining.
William Younggreen, Edible Oil Systems, Alfa Laval Inc., USA.
4:30 How to Turn a Filter into a Bleaching Reactor.
Don Hearl, J. Rettenmair USA LP, USA.

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2019 AOCS Lipids School on Lipids and Skin Health

Sunday, May 5
1–4 p.m.

America's Center Convention Complex
Room 105

Organizers: AOCS Health and Nutrition Division

The goal of this workshop will be to provide an informative experience on basic and advanced information on skin physiology and health and the impacts of nutrition and lipid metabolism. Registration is $30 per person, with a limit of 60 participants. Prices increase after March 29, 2019. Pre-registration is required; space is limited!

Presenters include:

  • Anne Lynn S. Chang, Associate Professor of Dermatology, Stanford University School of Medicine, USA.
  • Anna Nicolaou, Professor of Biological Chemistry, The University of Manchester, UK.
  • Apostolos Pappas, Head of Programs Nestlé Skin Health SHIELD Lausanne, Nestlé, Switzerland.
Register now

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Olive Oil Workshop and Tasting Luncheon

Saturday, May 4
8 a.m.– 4 p.m.
America's Center Convention Complex

Organizers: Luisito Cercaci, Pompeian, USA; Rod Mailer, Consultant, AU; and Kangming Ma, Eurofins, USA

Learn about all things olive oil and connect with professionals in the industry during this full-day workshop. Presenters from across the spectrum of international companies involved in olive oil testing will present on health and nutrition, analysis and methods and authenticity and quality. The day will conclude with a 60-minute olive oil tasting.

Pre-registration is required. Registration is US $250 per person (or US $150 for students). Prices increase after March 29.

Tentative schedule as of January 21, 2019

8 a.m. Opening Remarks
Tullia Gallina Toschi, Università di Bologna, Italy.
Health and Nutrition
Chairperson: Luisito Cercaci, Pompeian, USA
8:15 a.m.

Nutritional Aspects of EVOO.
Natalia Ruiz, Modern Olives, USA.

8:35 a.m. Polyphenols in Olive Oil from Orchard to Bottle.
Polyphenols in Olive Oil from Orchard to Bottle. Liliana Scarafia, Agbio Lab, USA.
9 a.m. Panel Discussion, Q&A
9:20 a.m. Networking Break.
Analysis and Methods
Chairperson: Kangming Ma, Eurofins, USA
9:40 a.m. Method for Determination of Geographical Origin of Olive Oil by NMR.
Torben Kuechler, Eurofins, Germany.
10 a.m. Putting a Gate Around High Quality EVOO by 1 H NMR Profiling Databases.
Francesco Paolo Fanizzi, Inorganic Chemical Division, Italian Chemical Society, University of Salento, Italy.
10:20 a.m. Rapid, Targeted NIR Procedure for Assessing EVOO Authenticity.
Magdi Mossoba, FDA, USA.
10:40 a.m. New Developments in Polyphenol Analysis.
John Reuther, Eurofins, USA.
11 a.m. NIR Bench Top Analysis for Olive Oil Pomace Paste and Oil.
Kangming Ma, Eurofins, USA.
11:30 a.m. Panel Discussion, Q & A.
Noon Luncheon in room 104
Authenticity and Quality
Chairperson: Rod Mailer, Consultant, AU
1 p.m. EVOO on the Store Shelf — What Does the Consumer See?
David Neumann, EVOOGuy, USA.
1:30 p.m. FCC Identity Standard on Olive Oil Refined.
Gina Clapper, US Pharmacopeia, USA.
1:50 p.m.
2:10 p.m.
2:30 p.m.
2:45 p.m.
Sensory Experience
3 p.m.

Sponsored by
Eurofins               Certified Origins

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