Sunday September 29, 2002

Session I. Physical Properties of Fats and Oils (8:40-11:45am)
Chairperson: Dr. Dérick Rousseau, Ryerson University

8:40-9:25	Keynote presentation: Relationship between crystallization behavior, polymorphism and microstructure in statically crystallized cocoa butter. Alejandro G. Marangoniand Sara E. McGauley, Dept. of Food Science, University of Guelph, Guelph ON.
9:25-9:45	Enhancing the kinetic stability of water-in-oil emulsions with continuous phase crystals. Shane M. Hodge1and Dérick Rousseau2, 1Dept. of Chemical Engineering, and 2School of Nutrition, Ryerson University, Toronto ON.
9:45-10:05	Synchrotron X-ray studies on fat crystallization under shear. Gianfranco Mazzanti1, Sarah E. Welch2, Stefan Idziak2, and Alejandro G. Marangoni1,1Dept. of Food Science, University of Guelph, Guelph, ON, and 2Dept of Physics, University of Waterloo, Waterloo, ON
10:05-10:25	Refreshment break
10:25-10:45	Rheology of deep-fat frying oils. Lamin S. Kassama and Michael O. Ngadi, Agricultural and Biosystems Engineering Dept., McGill University, Ste-Anne-de-Bellevue QC.
0:45-11:05	Crystallization kinetics and structure of milkfat fractions. Andrea Cisneros and Alejandro G. Marangoni, Dept. of Food Science, University of Guelph, Guelph ON.
11:05-11:25	Atomic force microscopy as a tool in studying fat crystallization. Dérick Rousseau, School of Nutrition, Ryerson University, Toronto ON.
11:25-11:45	Comparison of ultrasonic and NMR techniques for determination of solid fat content in fats.Anand Pal Singh1, D.J. McClements2 and A.G. Marangoni1, 1Center for Food and Soft Materials, Dept. of Food Science, University of Guelph, Guelph ON, and 2Biopolymers and Colloids Research Laboratory, Dept. of Food Science, University of Massachusetts, Amherst, MA, USA.
11:45	Lunch and Canadian Section Business Meeting

Session II. Oilseed Biotechnology (1:15-4:40pm)
Chairperson: Dr. Gary Ablett, University of Guelph

1:15-2:00	Keynote presentation: Bioprocessing of fats and oils into higher value-added products. Thomas A. Foglia, Daniel Solaiman, and William N. Marmer, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor PA, USA
2:00-2:20	Saturated fats: Where is the canola industry going? Dave Hickling, Canola Council of Canada, Winnipeg MB.
2:20-2:40	Genetic advances in the breeding for low saturated fat content in Brassica napus canola. J. Phil Raney and Gerhard Rakow, Agriculture and Agri-Food Canada, Saskatoon Research Centre, Saskatoon SK.
2:40-3:00	Refreshment break
3:00-3:20	Immunochemical investigation of preadipocyte factor-1 expression in genetically different cattle. Phillip W. Huff1, Jochen Wegner2, Fred Lozeman1, Randall Weselake1, 1Dept. of Chemistry and Biochemistry, University of Lethbridge, AB, and 2Research Institute for the Biology of Farm Animals, Dummerstorf, Gemany.
3:20-3:40	The development of environmentally stable low saturated fatty acid germplasm using doubled haploid technology and UV mutagenesis.Ronald S. Fletcher, Michelle Beaith and Laima S. Kott, Dept. of Plant Agriculture, University of Guelph, Guelph ON.
3:40-4:00	Molecular mapping of a gene controlling high stearic acid in soybean seed oil.Guangyun Hou, Gary R. Ablett, K. Peter Pauls and Istvan Rajcan, Dept. of Plant Agriculture, University of Guelph, Guelph ON, and Ridgetown College, Univeristy of Guelph, Ridgetwn, ON.
4:00-4:20	Effect of elevated CO2 and temperature on the leaf and seed fatty acid composition of Arabidopsis thaliana fatty acid mutant lines. Darren C. Plett and Rachael Scarth, Dept. of Plant Science, University of Manitoba, Winnipeg MB.
4:20-4:40	Production of cocoa butter-like fats by lipase-catalysed interesterification of crude palm oil and hydrogenated soy oil. Roland D. Abigor1, William N. Marmer2, Thomas A. Foglia2 and Patrick O. Uadia1, 1Department of Biochemistry, University of Benin, Benin City, Nigeria, and 2U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor PA, USA.
6:00	Buses depart for Reception/Tours/Banquet at the Royal Ontario Museum

Monday September 30, 2002

Session III. Advances in Nutraceuticals (8:15-11:30am)
Chairperson: Dr. David Yeung, Heinz Canada

8:15-9:00	Keynote presentation: In defence of saturated fatty acids in canola oil. Joyce Beare-Rogers , Nepean ON.
9:00-9:20	The oil formation machinery of developing flax seed can accommodate nutraceutical fatty acids. Randall J. Weselake1, Brent M. Sorensen1, Erin K. Page1, Robert J. Forster2 and Zahir Mir2, 1Dept. of Chemistry and Biochemistry, University of Lethbridge, Lethbridge AB, and 2Lethbridge Research Centre, Agriculture and Agri-Food Canada, Lethbridge AB.
9:20-9:40	Functional properties of canola protein products are dependent on seed variety and protein coagulation method. Rotimi E. Aluko, Dept. of Human Nutritional Sciences, University of Manitoba, Winnipeg MB.
9:40-10:00	Refreshment break 1
0:00-10:30	Dietary fat, coronary heart disease, serum cholesterol and quality of fat of the Canadian diet. Nimal Ratnayake, Nutrition Research Division, Health Products and Food Branch, Health Canada, Ottawa, ON.
10:30-10:50	Environmental and varietal effects on the level of saturated fatty acids in Canola. James K. Daun, Canadian Grain Commission, Grain Research Laboratory, Winnipeg MB.
10:50-11:30	Poster presentations.
11:30	Lunch (Authors will also be in attendance during the latter portion of the lunch break.)

Session IV. New Developments in Fats and Oils Processing (1:00-4:20pm) Chairperson: Dr. Levente Diosady, University of Toronto

1:00-1:35	Keynote presentation: New technologies in oils and fats: Combined membrane and SCFE technology. Sefa Koseoglu, Food Protein Research and Development Center, Texas A &M University, College Station TX, USA.
1:35-1:55	Modern fish oil processing techniques for removal of contaminants, high-quality refining and dry fractionation. An update on recent developments. Jan De Kock, Wim De Greyt, Marc Kellens and Marc Kokken, De Smet Group, Prins Boudewijnlaan, Belgium.
1:55-2:15	SFA levels in Canola's future: a processor's perspective. Bill Gibson, CanAmera Foods, Fort Saskatchewan AB.
2:15-2:35	Refreshment break
2:35-2:55	Aqueous enzymatic processing of coconut. Bih-King Chen and Levente L. Diosady, Dept. of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto ON.
2:55-3:15	Enzymatic degumming of vegetable oils ­ Recent developments. Per Munk Nielsen, Kim Clausen, Steve Pearce and Morten Würtz Christensen, Novozymes North America Inc, Franklinton NC, USA.
3:15-3:35	Microfiltration-based process for the production of yellow mustard protein isolates.Narongechai Prapakornwiriya, Rebecca J. Marnoch and Levente L. Diosady, Dept. of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto ON.
3:35-3:55	Kinetics of synthesis of sucrose polyester. Pradip M. Sonkul, Sanghavi Colony, Pachora, Maharashtra State, India.
3:55-4:10	Presentation of Graduate Student Awards
4:10-4:20	Closing remarks
4:20	Adjourn

Poster session:

Continuous enzymatic interesterification of fats; design and operation of a fixed-bed reactor. Lars Saaby Pedersen, Hong Zhang, Per Munk Nielsen and Morten Würtz Christensen, Novozymes North America Inc, Franklinton NC, USA.

Comparison of soybean survey results from USA and Canada. Douglas R. Declercq, Grain Research Laboratory, Canadian Grain Commission, Winnipeg MB.

Microstructure and lycopene distribution of several tomato varieties. Vincent Sy, Yukio Kakuda, John Shi, Alexandra K. Smith, Department of Food Science, University of Guelph, Guelph ON.

Lipase-catalysed production of Raphia hookeri oil methyl esters for use as biodiesel fuel. Ogieriakhi Odibo, Roland D. Abigor and Patrick O. Uadia, Dept. of Biochemistry, University of Benin, Benin City, Nigeria.

Hydrogenation of sunflower oil with a new generation of supported Pd-catalysts.Mélanie Plourde¹, Safia Hamoudi³, Joseph Arul^1, Khaled Belkacemi ²,¹ Dept. of Food Science and Nutrition, Laval University QC, ² Dept of Soil Sciences and Food Engineering, Laval University, QC, ³Dept. of Chemical Engineering, Laval University QC.

Effect of liquid shearing on static crystallization behavior of cocoa butter. Rodrigo J. Campos and Alejandro G. Marangoni, Dept. of Food Science, University of Guelph Guelph, ON.

Thermally-induced coalescence of the dispersed phase in butter as influenced by solid fat content. Rizwan Khan¹, Shane M. Hodge², and Dérick Rousseau³ , ¹Department of Chemistry, Biology and Chemical Engineering, Ryerson University, Toronto, ON, ²Department of Chemical Engineering, Ryerson University, Toronto, ON, ³School of Nutrition, Ryerson University, Toronto, ON.

NOTE: Presenters are in bold. Underlined authors indicate student presenters.