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

Margarine and Shortening process optimization and Crystallization Control, Mr. Adnan Akin Akcay, SPX Flow Gerstenberg, Denmark

11:30

Enzymatic Interesterification– Reaction, Process & Quality Control, Dr. Margarita Salazar Peña, Novozymes, Denmark

12:00

Oils & Fats Processing and Refining - Effect on Minor Compnents Level and Contaminant Generation, Dr. Roland Verhé, Ghent Univeristy, Belgium

12:30

Lunch Break & Networking

13:30

Oils and Fats Crystallization and Functionality, Dr Alejandro Marangoni, Professor, University of Guelph, Canada

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