PROGRAM
Wednesday October 23, 2019
8:50
Opening remarks
9:00
Basics Techniques in Lipid Chemistry and Function Evaluation, Dr. Roland Verhé, Ghent Univeristy, Belgium
Session 1: Process Management
9:30
Fundamentals of Edible Oil Processing, Mrs. Barbara Harten, GEA Separator, Germany
10:00
Analytical Methods for Process Control and Refinery Optimization, Dr. Bulent Binbuga, Conagra Foods, U.S.A.
10:30
Coffee/Tea Break
11:00
Oils and Fats Crystallization and Functionality, Dr Alejandro Marangoni, Professor, University of Guelph, Canada
11:30
Margarine and Shortening process optimization and Crystallization Control, Mr. Adnan Akin Akcay, SPX Flow Gerstenberg, Denmark
12:00
Enzymatic Interesterification– Reaction, Process & Quality Control, TBN, Novozymes, Denmark
12:30
Lunch Break & Networking
13:30
Oils & Fats Processing and Refining - Effect on Minor Compnents Level and Contaminant Generation, Dr. Roland Verhé, Ghent Univeristy, Belgium
14:00
Micronutrients Recovery and Concentration from Deodorizer Vapour/Distillate, Dr. Bent Sarup, Alfa Laval, Denmark
Session 2: Product Quality Management
14:30
Recent Developments in the Analysis of MCPD Esters and Glycidyl Esters in Edible Oils and Fats, Dr. Jan Kuhlmann Agriculture, SGS Germany, Germany
15:00
Emulsion Formulation and Emulsion Stability Management, Mr. Kaustuv Bhattacharya, DowDuPont Specialty Product, Denmark
15:30
Coffee/Tea Break
16:00
Method for Determination of Geographical Origin of Olive Oil by NMR, Dr. Torben Küchler, Eurofins, Germany
16:30
Electron Spin Resonance (ESR) for Oxidative Monitoring and Shelf Life Determination. Dr. David Barr, Bruker BioSpin Corp., U.S.A.
17:00
Modern NMR Analysis for Oil and Fats: from Raw Material to Final Product, Dr. Daniel Martelozo Consalter, Fine Instrument Technology, Brazil
17:30
End of Program