Opening remarks and introduction

Session 1: Enzymatic degumming

Expanding the Enzymatic Degumming Toolbox with Phospolipases C, Mr. Per Munk Nielsen, Novozymes, Denmark

Oil Degumming using Phospholipases A and C, Dr. Ying Zha, DSM Food Specialities, the Netherlands

Coffee/Tea Break - Networking

Improved Enzymatic Degumming with Higher Yield, Mr. Jose Vila Ayala, DeSmet Ballestra Group - R&D, Belgium

Review of Eznymatic Degumming Processes - Cold Enzymatic Sunflower Oil Degumming, Mr. Ling Hua, Alfa Laval, Denmark

Cavitation Technology in  Enzymatic Degumming and Enzymatic Biodiesel Production, Dr. Peter Reimers, Managing Director, Arisdyne Systems , U.S.A.

Session 2: Enzymatic interesterification technology

Lipase Applications, Including Bulk Fat Modification and Biodiesel from Lower Cost Raw Materials, Mr. Hans Christian Holm, Novozymes, Denmark

End of Day 1

The Role of Synthetic Amorphous Silica in Enzymatic Interesterification, Mr. Massoud Jalalpoor, W R Grace, Germany

Specialty Fats CBE and HMF substitute ‐ SOS/OPO, Mr. Krish Bhaggan, IOI Loders Croklaan, the Netherlands

Enzymatic Modification of Cacoa Butter and Cocoa Butter Substitutes, Dr. Roland Verhé, Ghent University, Belgium

Coffee/Tea Break - Networking

Session 3: Industrial application of (phospho)lipases in food technology

Enzymatic Production of Lysolecithin from Lecithin with PLA2, Dr. Arjen Sein, DSM Food Specialities, the Netherlands

Introducing Enzymatic Interesterification in Industrial Application , Dr. Véronique Gibon, Desmet Ballestra Group R&D, Belgium

Microbiological Synthesis of Glycolipid Surfactants, Dr. Inge Van Bogaert, Centre for Synthetyic Biology, Ghent University, Belgium

Lunch - Networking

Enzymatic Gums Deoiling as Alternative for Enzymatic Oil Degumming, Dr. Antonios Papastergiadis, DeSmet Ballestra Group R&D, Belgium

Enzymatic Development of Lipid-based Flavour Components, Mr. Stuart West, Biocatalysts, U.K.