9th AOCS Practical Edible Oil Refining Short Course

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

26-27 September 2009

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

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

Who should attend?

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.

Objectives:

The main objective of this course is to provide practical information to plant 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 and learn how to enhance their plant operations.

Highlights of the Program:

• Case Study Sessions dealing with process design, optimization and practical problems in edible oil processing
• Review of Processing Technologies and various unit operations
• Oils and Fats Chemistry including crystallization
• Oxidation and Quality Assurance
• New Product Development Opportunities

Registration Information

Online registration is now open. 

Register Now*!

*Online registration for this short course is through the 28th ISF Congress website. 

Tentative Program

Updated: 7 November 2008.  This program is tentative and subject to change. 

• The Chemistry of Fats and Oils, Dr. Amy Richards, Food Science Australia, Australia
• Review of Current Degumming Technologies, Mr. Klaus-Peter Eickhoff, GEA Westfalia, Germany
• Process Automation and Remote Condition Monitoring for Centrifuges, Mr. Klaus-Peter Eickhoff, GEA Westfalia, Germany
• Bleaching Technologies and Potentials in Savings of Bleaching Earth, Mr. Gunter Boerner, ÖHMI Engineering, Germany
• Bleaching Cost Calculation, Ms. Nuzulia Andria, Süd-Chemie, Germany
• How to Deal with Filtration Problems, Mr. Frank Veldkamp, Amafilter-LFC, The Netherlands
• New Approaches to Physical Refining, Mr. Lucky Inturissi, Cargill Australia, Australia
• Enzymatic Degumming and Interesterification of Oils and Fats: Fundamentals, Enzymes, and Industrial Applications, Dr. Hans Christian Holm, Novozymes, Denmark
• Process Optimization Studies on Enzymatic Degumming using PLA and PLC Enzymes, Mr. Flavio Galhardo, Bunge, USA
• Considerations in Winterization and Fractionation, Dr. Marc Kellens, DeSmet-Ballestra, Belgium
• Deodorizer Design and Optimization, Mr. Ken Carlson, Crown Iron Works Inc., USA
• Mechanism of Oxidation and Quality Criteria in Frying and Cooking Oils, Dr. Ignace Debruyne, ID&A, Belgium
• Critical Considerations in Processing Crude Rapeseed and Canola Oils. Greg Hatfield, Bunge North America, Canada
• Review of Fat Crystallization and Structure, Dr. Alejandro Marangoni, University of Guelph, Canada
• New Healthy Vegetable Oil Products, Dr. Chakra Wijesundera, Food Science Australia, Australia
• Fish Oil (EPA and DHA) and its Refining to Achieve Products used by the Food and Natural Health Products Industries, Dr. Don Bell, Connell Wagner Ltd, New Zealand
• Separation of Minor Components of Oils and Fats, Dr. Roland Verhe, University of Gent, Belgium
• Boutique Oils in New Zealand: Avocado, Olive, Flax and Boutique Oils, Dr. Laurence Eyres, Eyres Commercial Group, New Zealand
• Global Business and Opportunities for Supercritical Carbon Dioxide Processing of Lipid Materials, Mr. Richard Daniell, Nutrizeal, New Zealand
• Critical Parameters and Points in Margarine Production: How to Identify and Solve Problems, Ms. Pernille Gerstenberg, Gerstenberg Schröder A/S, Denmark