Fundamentals of Enzyme Technology, Enzyme Stability and Quality Control
Session 1: Soft Extraction Technology
New Developments in Enzymatic Processing of Oilseeds and Oilseed Palm
Enzyme Assisted Olive Oil Extraction
Session 2: Enzymatic degumming
Expanding the Enzymatic Degumming Toolbox with Phospolipases C, Mr. Per Munk Nielsen, Novozymes, Denmark
Oil Degumming using Phospholipases A and C
Enzymatic Degumming under Acid Conditions Improves Yield and Reduces Fouling
  Improved Enzymatic Degumming with Higher Yield
Industrial Enzymatic Degumming, Ir. Bart Schols,, DeSmet Ballestra Group, Belgium
Session 3: Enzymatic interesterification technology
The Role of Synthetic Amorphous Silica in Enzymatic Interesterification, Mr. Massoud Jalalpoor, Grace, Germany
Lunch Break & Networking
Novel Lipases for Enzymatic Interesterification, Mr. Hans Christian Holm, Novozymes, Denmark
Practicalities and Success Stories in Applying Industrial Interesterification
Use of Lipase to Produce Functional Fats, Dr. Casimir Akoh, University of Georgia, Athens, Georgia, U.S.A.
Enzymatic Modification of Cacoa Butter and Cocoa Butter Substitutes, Dr. Roland Verhé, Ghent University, Belgium
Specialty Fats CBE and HMF substitute - SOS/OPO
Session 4: Industrial application of enzymatic interesterification
Success Stories in Applying Industrial Interesterification
Hdrolysis and Interesterification in Fish Oil Processing
Quality Assurance Issues with Oils prepared by Enzymatic Interesterification, Dr. Bulent Binbuga, ConAgra Foods, U.S.A.
Microbiological Synthesis of Glycolipid Surfactants

Enzymatic Gums Deoiling as Alternative for Enzymatic Oil Degumming, Mr. Antonios Papastergiadis, DeSmet Ballestra Group, Belgium

Enzymatic Production of Lysolecithin from Lecithin with PLA2, Dr. Remco Muntendam, DSM Food Specialities, the Netherlands
  Introduction and Guided Tour of BioBase Europe pilot facilities