8th AOCS Practical Edible Oil Refining Short Course:

Process Optimization, Equipment and Technology Selection, and On-Line Process Control

September 26–27, 2009

Held prior to the World Congress on Oils and Fats & 28th ISF Congress

Sydney Convention and Exhibition Centre

Sydney, Australia

Course Organizer:  Dr. S. Sefa Koseoglu, Filtration and Membrane World LLC, USA

This short course is a must-attend for anyone interested in edible oil processing and refining-decision makers from plant operations, governments, and educational institutions dealing with edible oil processing technologies, sales and marketing specialists, equipment manufacturers, product formulators, plant engineers, scientists, chemists, and technicians.

The main objective of this course is to provide practical information to plan engineers, chemists, technicians, managers, and superintendents.  This is both a crash course for new plant personnel, and an opportunity for those who are experienced to meet experts in the field to discuss their current problems or learn how to enhance their plant operations.

Short Course Presentations

The following presentations are currently scheduled for the short course. Please check back for updates. 

Updated:  May 7, 2008

Application of Membrane Technology in Oils and Fats, Sefa S. Koseoglu, Filtration and Membrane World, USA.

Bleaching Cost Calculation, Nuzulia Andria, Süd-Chemie, Germany.

Bleaching Technologies and Potentials in Savings of Bleaching Earth, Gunter Boerner, ÖHMI Engineering, Germany.

Boutique Oils in New Zealand: Avocado, Olive, Flax, and Boutique Oils, Laurence Eyres, Eyres Commercial Group, New Zealand.

The Chemistry of Fats and Oils, Amy Richards, Food Science Australia, Australia.

Considerations in Winterization and Fractionation, Marc Kellens, De Smet Ballestra, Belgium.

Critical Parameters & Points in Margarine Production:  How to Identify & Solve Problems, Pernille Gerstenberg, Gerstenberg Schröder A/S, Denmark.

Deodorizer Design & Optimization, Ken Carlson, Crown Iron Works Inc., USA.

Enzymatic Degumming and Interesterification of Oils and Fats: Fundamentals, Enzymes, and Industrial Applications, Hans Christian Holm, Novozymes, Denmark.

Fish Oil (EPA and DHA) and its Refining to Achieve Products Used by the Food and Natural Health Products Industries, Don Bell, Connell Wagner Ltd., New Zealand.

Global Business and Opportunities for Supercritical Carbon Dioxide Processing of Lipid Materials, Richard Daniell, Nutrizeal, New Zealand.

How to Deal with Filtration Problems, Frank Veldkamp, amafiltergroup, The Netherlands.

Mechanism of Oxidation and Quality Criteria in Frying and Cooking Oils, Ignace Debruyne, ID&A, Belgium.

New Approaches to Physical Refining, Lucky Inturissi, Cargill Australia, Australia

New Healthy Vegetable Oil Products, Chakra Wijesundera, Food Science Australia, Australia.

Process Automation and Remote Condition Monitoring for Centrifuges, Klaus-Peter Eickhoff, GEA Westfalia, Germany.

Process Optimization Studies on Enzymatic Degumming using PLA and PLC Enzymes, Flavio Galhardo, Bunge, USA

Review of Fat Crystallization and Structure, Alejandro Marangoni, University of Guelph, Canada

Separation of Minor Components of Oils and Fats, Roland Verhe, University of Gent, Belgium.

The short course schedule and registration information will be available in the autumn of 2008.

The 8th AOCS Edible Oil Short Course will be held prior to the