MONDAY, 6 DECEMBER 2004

14:00-14:30

Opening by a Representative of the Ministère de l'Agriculture, de l'Environment et des Resources Hydrauliques

Welcome Remarks. Patrick Dysseler, IUPAC Representative, CERIA, Belgium; and Richard Cantrill, AOCS, USA

14:30-17:45

Plenary Session: Quality/Specialty Oils/Olive Oil--Analytical Focus

Olive Oil, Global Perspectives: Market, Quality, New Developments. Ahmed Touzani, IOOC, Spain.

New and Advanced Analytical Developments in Oil Processing. Patrick Dysseler, CERIA, Belgium.

Vitamin Fortification of Lipid-Based Products. Delia Amaya, Fea/Unicamp, Brazil.

Quality Control Points in Oil Processing. Gerrit van Duijn, TUSCC, Unilever Raw Materials, The Netherlands.

TUESDAY, 7 DECEMBER, 2004
 

09:00-12:30

Short Course on Oil Refining

New Technologies-Influence of Processing on Minor Oil Components. Roland Verhe, University of Ghent, Belgium.

Stability and Stabilization of Edible Oils. Fereidoon Shahidi, Memorial University of Newfoundland, Canada.

Degumming and Centrifuge Selection, Optimization and Maintenance. Andrew Logan, Alfa Laval, Denmark.

Basics of Alkali Refining and Water Washing of Vegetable Oils. Klaus-Peter Eickhoff, GEA Westfalia Separator Food Tec GmbH, Germany.

Effect of the Bleaching Step and Bleaching Earth on the Quality of Bleached Olive Oil. Roberto Berbesi, Oil Dri, USA.

Deodorisation and Physical Refining. Wim De Greyt, De Smet Technologies & Services, Belgium.

14:00-16:30

Analytical Techniques and New Developments

Lipid Extraction from Different Matrices. Regina Lago, EMBRAPA, Brazil.

Analytical Methods for Monitoring Oil Refining. Michael Kennedy, Cargill Inc., USA.

Physical Methods Applied to the Analysis of Fats and Oils. Chris Dayton, Bunge, USA.

Undesirable Compounds and Contaminants in Fats and Oils Processing and Utilization. Florence Lacoste, ITERG, France.

17:30-19:00	Poster Session
Evening	Conference Banquet

WEDNESDAY, 8 DECEMBER 2004

09:00-12:30

Short Course on Oil Processing

Bleaching and Removal of Unwanted Components on Lampante Olive Oil and Husk/Pomace Oil.  Michel Remuzat, Sud-Chemie, France.

Chemical versus Enzymatic Interesterification. Wim DeGreyt, De Smet Technologies & Services, Belgium.

Soybean Oil Processing: Quality Criteria and Flavor Management. Ignace Debruyne, Consultant, Belgium.

Trends in Margarine and Shortening Processing and Products. Pernille Gerstenberg Kirkeby, Gerstenberg Schroeder, Denmark.

Dry Fractionation of Fats: Focusing on Selectivity of the Process. Veronique Gibon, Fractionnement Tirtiaux S.A., Belgium.

Public/Private Research Partnerships. Peter B. Johnsen, Director, USDA, ARS, NCAUR, USA.

14:00-17:30

New Analytical Developments/Olive Oil Focus

Olive Oil Processing and Olive Pomace Oil Extraction. Tarek Amamou and Samira Sefi, ONH, Tunisia.

Analytical Criteria for Quality and Purity Evaluation of Olive Oil. Efi Christopoulou, Ministry of Development, Greece.

Olive Oil Minor Components. Apostolos (Paul) Kiritsakis, Department of Food Technology, Technological Education Institute (TEI), Greece.

Detection of Adulteration. Lanfranco Conte, University of Udine, Italy..

Sensory Analysis of Virgin Olive Oils: Classification and Sensory Profile. Andrea Giomo, Università Politecnica delle Marche, Agricultural Faculty, Italy.

17:30 - 17:45

Closing Remarks. Chairman and General Manager of the Tunisian Office National de l'Huile (ONH).

POSTER PRESENTATIONS
Oxidative Status of Extra Virgin Olive Oils: HPLC Evaluation. P. Rovellini and N. Cortesi, Stazione Sperimentale per le Industrie degli Oli e dei Grassi, Italy.

Kinetics of Rapeseed Oil Property - Changes During Frying of Frozen Food. B. Buczek and Lidia Ostasz, Department of Chemistry and Process Kinetics,
Faculty of Commodity Science, Cracow University of Economics,
Poland.

Determination of Arsenic in Vegetable Oils by Graphite Furnace AAS Without Sample Pretreatment. Y. Mohtar and K. Nurnasulhah, Malaysian Palm Oil Board, Malaysia.

Chromatographic Analysis of PDO and RDO Olive Oils in Traceability and Authentification Studies. V. Van Hoed¹, G. Depaemelaere¹, R. Verhé¹, B. De Meulenaer¹, R. Rombaut¹, K. De Wettinck¹, C. Gambotti², V. Bronzini de Caraffa², L. Berti², C. Pinatel³, D. Ollivier⁴, J. Artaud⁴, and N. Marmiroli⁵, ¹Universiteit Gent, Belgium; ²Université de Corse, France; ³Association Française Interprofessionnelle de l’ Olive (AFIDOL), France; ⁴Direction Generale Concurrence Consommation Repression des Fraudes (DGCCRF), France; and ⁵Università degli Studi di Parma (UPAR-DES), Italy.

GM (Genetically Modified) Oilseeds: Global Status, Regulations and Standards. B. Farhang, Institute of Standard and Industrial Research of Iran, Iran.

Study of Changing Fatty Acid of Two Oils by Partially Frying of Potato. H. Mirzaei and H. Groomi, Gorgan University of Agriculture Science and Natural Resources, Iran.

Effect of Chemical Refining of Rice Bran Oil on Heat Stability of Tocopherols and Tocotrienols. S. Mezouari¹, K. Eichner¹, K. Schwarz¹*, S.P. Kochhar², L. Brühl³, ¹Institute for Food Chemistry, Münster University, Germany; 1*University of Kiel, Dept. of Food Technology, Germany; ²SPK Consultancy Services, United Kingdom; ³Federal Centre for Cereal, Potato and Lipid Research, Germany.

Influence of Bleaching Process by Sono-Chemical Activated Clays on Minor Components of Tunisian Olive Oil. W. Jahouach¹, R. Verhé², M. Trabelsi¹, and M.H. Frikha¹, ¹Laboratoire de chimie appliquée: Hétérocycles, Corps gras et Polymères, Faculté des Sciences de Sfax, Tunisie; ²Department of Organic Chemistry, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Belgium.

Postharvest Treatments in Olives to Regulate Bitterness in Virgin Oils. J.M. García, J. Oliva, K. Yousfi, and M.C. Pérez-Camino, Department of Physiology and Technology of Vegetable Products, Instituto de la Grasa (CSIC), Spain.

Simulation of a Supercritical Process to Concentrate Natural Products From Deodorizer Distillates of Vegetable Oils. M.F. Mendes¹, F.L.P. Pessoa², and G.L.V. Coelho³, ¹DEQ/IT/Universidade Federal Rural do Rio de Janeiro, Brazil; ²DEQ/ Universidade Federal do Rio de Janeiro, Brazil; and ³DEQ/IT/Universidade Federal Rural do Rio de Janeiro, Brazil.