Pre-meeting courses




Short courses

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

Fundamentals of Edible Oil Processing

Saturday, May 4
8 a.m.–5 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 $550 per person (or US $225 for students) and prices increase after February 22.
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 March 11, 2019

Fundamentals of Oils and Fats.
Ignace Debruyne, ID&A, Belgium.
Edible Oil Refining Technologies.
William Younggreen, Manager, USA and Canada, Edible Oil Systems, Alfa Laval Inc., USA.
Filtration of Edible Oils: Options, Optimization, and Economy.
Lawrence Low, Business Development Manager, PMI, Malaysia.
State of the Art in Edible Oil Fractionation.
Véronique Gibon, Desmet Ballestra Belgium.
Mechanism of Oxidation and Oil Quality Management in Frying and Cooking Oils.
Ignace Debruyne, ID&A, Belgium.
Bleaching Basics and Practical Optimization.
David Brooks, Oil-Dri Corporation of America, USA.
Fundamentals of Emulsions and Emulsifiers.
Kaustuv Bhattacharya, DuPont Nutrition & Health, Denmark.
Opportunities of the 2-step pressing process (Screw Presses).
Maik Bille, Technical Director, HF Press+LipidTech, Germany.
Press Oil Clarification Process and Decanter-Technology.
Patrick Schürmann, GEA Westfalia Separator Group GmbH, Germany.
Deodorization of Edible Oils.
Paulo Telles Moraes, CPM Crown Iron Works, USA.
Solutions to Typical Problems in Refining.
Paulo Telles Moraes, CPM Crown Iron Works, USA.
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 Short Course

Sunday, May 5
8 a.m.–4 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 $550 per person (or US $225 for students) and prices increase after February 22.

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 January 21, 2019

The Advantages of Nano-neutralization in Oil Refining.
Leon Pablo Espinosa, Desmet Ballestra North America, USA.
Process Changes Needed to Implement Cavitation Technology and Review of New Applications.
Darren Litle, Arisdyne Systems, USA.
How a Large Reflex Extractor Can Obtain Low ROC on Soya Flakes/Expandates.
Adolfo Subieta, Desmet Ballestra North America, USA.
Trends in Development and Operation of Centrifuges in Edible Oil Processing.
Birger Horns, GEA Westfalia Separator Group GmbH, Germany.
Specialty Extraction of Non-Traditional but Higher Value Products.
Richard Ozer, CPM Crown Iron Works, USA.
High Quality Lecithin Production with Crude Oil and Miscella Clarification.
Birger Horns, GEA Westfalia Separator, Germany.
Influence of Processing Parameters on the Quality of Lamination Margarine.
Miroslav Buchmet, DowDuPont Specialty Products (DuPont) Division, Denmark.
Microencapsulation of Oils and Fats.
Sefa Koseoglu, Bioactives World Forum, USA.
Latest Development in Deodorization.
Wim De Greyt, Desmet Ballestra, Belgium.
Techniques for Mitigation of 3MCPD and GE in Oil Refining.
William Younggreen, Edible Oil Systems, Alfa Laval Inc., 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

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.
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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.

Olive Oil Polyphenols and Their Effect on Preventing of Oxidative Stress and Ageing.
Apostolos Kiritsakis, Greek Observatory of Oxidative Stress, Greece.

Oxidative stress related to an unbalance between free radicals and antioxidants present in our diet is responsible for a number of serious diseases. Good quality olive oil contains a number of bioactive compounds which can prevent oxidative stress and offer several beneficial effects for our body. Among the minor and most important constituents of virgin olive oil, polyphenols prevent oxidative stress and modulate many pathways relevant to the aging process.

8:35 a.m. Polyphenols in Olive Oil from Orchard to Bottle.
Liliana Scarafia, Agbio Lab, USA.

Polyphenols are a very significant olive oil component that has health, flavor and shelf-life implications. This presentation is an overview of polyphenols’ evolution in olives and olive oil, in the journey from orchard to pantry.

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.

1H-NMR is a powerful tool to assess the geographical origin of extra virgin olive oil. The mapping is done by marker substances from the polar phenolic fraction which easily can be extracted from the oils. The assessment is done with statistical methods. At the moment, the method is validated to demarcate oils from Italy, Greece and Spain among themselves as well as from oils of other regions.

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.

Nuclear Magnetic Resonance spectroscopy and, in particular, 1H NMR metabolic profiling of EVOOs, can be profitably used to provide reference databases useful for quality and authenticity assessment of blend and mono-cultivar products. NMR does not require sample pretreatment and offers several advantages with respect to other analytical methods for EVOOs fingerprinting, comparison and description.

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.

This session will cover the latest technology in targeted polyphenol determination by LC-MSMS in olive related products including oil, pomace and millwater. A summary of projects by members of the Yale Olive Institute with respect to oleocanthal activity in clinical studies will be shared, in addition to 2019 projects by Eurofins to analytically support the YOI members. Lastly, Polyphenol Methods in virgin oils under consideration by IOC will be reviewed.

11 a.m. NIR Bench Top Analysis for Olive Oil Pomace Paste and Oil.
Kangming Ma, Eurofins, USA.

The fat and moisture contents are indicators to harvest the olives with the desirable quality. Monitoring the fat contents in paste and pomace is important to understand the efficiency of the process and improve the yields. Conventional methods were commonly used to determine these parameters; however, these methods are time consuming and require chemical reagents. Therefore a simple and rapid method will serve the purpose nicely. This study has investigated the NIR analysis of fat and moisture as a rapid method at various stages of olive production using the benchtop and in-line NIR technology. The presentation will take the considerations to select the instrumentation and hardware. The accuracy and precision of the NIR methods are discussed and validated in the study.

11:30 a.m. Panel Discussion, Q & A.
Noon Luncheon
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.

Extra virgin grade olive oil is the bottle most shoppers seek. Their expectation beside the claim of grade is that they purchase this product for health and taste. But is the oil inside the package what it claims to be? How can a consumer tell? What training might they need? How can the trade assist? EVOOGuy will share recent olive oil sets where even the best intentioned retailers allow mislabeled products for sale; leaving the shopper guessing.

1:30 p.m. FCC Identity Standard on Olive Oil Refined.
Gina Clapper, US Pharmacopeia, USA.

Economically motivated adulteration is an ongoing, global issue. The Decernis Food Fraud Database includes more than 200 records of olive oil adulteration with substances including vegetable oils, lower-grade olive oils, chlorophylls and chlorophyllin, and non-food grade oils. USP’s Olive Oil Authenticity and Quality Expert Panel has set out to develop, validate and recommend new analytical tests and specifications for olive oil. This work will result in analytical tests and specifications to describe authentic olive oil, its key components and known adulterants, in an effort to prevent the sale and use of adulterated olive oils.

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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