Session Topics

(as of May 15, 2017)

Analytical and Quality Control
Session Chair: Gianfranco Mazzanti, Dalhousie University, Canada
Session Chairs: Scott Fenwick, National Biodiesel Board, USA; and Carlos Echeverry, Aceites Manuelita, Colombia
Biotechnology: Interesterification, Bio-products, and Enzymatic Process
Session Chairs: Steve Gregory, DSM Food Specialties, USA; and Consuelo Rentería, Chevreul Dumas de México, S.A. de C.V., Mexico

Biotechnology as a science of innovation and product development, has also reached the field of fats and vegetable oils. A high impact aspect in this area is the processing of healthier fats, biocompatible with the human health, more friendly with the environment and greater impact in food applications. In this session, we will tackle cutting-edge topics in enzymatic applications in different processes, refining, interesterification, encapsulation, structure and functionality of some fats transformed under these processes. A technology faced with new demands and current requirements that offers a great opportunity in terms of sustainability and improvement in the nutritional profile.
By-products: Protein, Lecithin, Fiber, Tocopherols, and more
Session Chairs: Paulo Cesar Narváez Rincon, National University of Colombia, Colombia; and Mabel Tomas, CIDCA-UNLP, Argentina

Different aspects related to by-products from oil extraction and edible oils refining process are topics included in this session. Some of them are physicochemical and functional properties, extraction processes analysis, design, development, and optimization, as well as product design and formulation. Contributions associated with the application of these by-products for diverse industrial purposes and innovative trends such as development of functional and bioactive compounds delivery systems for added value foods will be also considered.
Health and Nutrition
Session Chairs: Ernesto Hernandez, Advanced Lipid Consultants, USA; and David Perez, Autonomous University of San Luis Potosi, Mexico

The growing awareness by the general consumer has prompted a great deal of research and product development on new sources of edible oils with more healthful compositions. As a consequence the formulation and composition profiles of edible fats and oils have become more specialized and the need for edible oil sources with more functional fats has increased. The Health and Nutrition Session will include presentations on innovative research and products in the areas of essential fatty acids and their roles human development and health as well the role of antioxidants and phospholipids in fat metabolism. It will also include nutritional and processing advantages of high oleic oils and new sources of non trans fats and antioxidants.
Lipid Oxidation and Antioxidants in Foods
Session Chairs: Daniel Barrera, UNICAMP, Brazil; and Nathalie Quezada, La Fabril S.A., Ecuador

This session will focus on the following topics:
  • Chemistry of the reaction
  • Oxidative stability determination
  • Shelf life of foods
  • Effects of the antioxidants
  • Natural antioxidants
  • Healthy effects of the compounds generated during lipid oxidation 
Preparation and Extraction
Session Chairs: Hector Autino, Bunge Argentina SA, Argentina; and Anibal Demarco, Desmet Ballestra Group, Argentina

The crushing industry worldwide is demanding a constant improvement in reduction of energy involved in processing, better final quality products, increased safety, among other key topics. Also, minimizing the environmental impact will be a key subject in the session. There are many alternatives, either in the preparation or extraction process, to upgrade the operation of the plants. In this session, we target to help participants gain a better understanding of new topics which they can share with their organizations and in their plants.
Refining and Processing
Session Chairs: Roberto Berbesi, Oil-Dri Corporation, USA; and Leon Pablo Espinosa, Desmet Ballestra North America Inc., USA

Refining is the most important step in oil process, is the step where you take out impurities  and obtain the quality oil that the market is asking. In this session the speaker are going to provide you information about the latest technology and supports you must have in the refinery process to be competitive in the Global market.
Sensory Evaluation in Fats
Session Chairs: Silvana Martini, Utah State University, USA; and Joaquín Barragán, Palsgaard Mexico, Mexico 

The session Sensory Evaluation of Fats will focus on studies that describe the role of fats on sensory perception.  Studies that evaluate the effect of lipids on the perception of mouthfeel and creaminess will be included.  In addition, the session is interested in research that discusses the role of fat on taste perception and in the quality control of finished fatty products.
Specialty Oils: Olive, Avocado, Algal, and more
Session Chairs: Eduardo Olivares, DIPASA, Mexico; and Artur Nishioka Rombenso, Autonomous University of Baja California, Mexico; Nutrition Editor Aquaculture Brazil
Structure, Functionality, and Applications in Food
Session Chairs: Alejandro Marangoni, University of Guelph, Canada; Jorge Fernando Toro Vásquez, Autonomous University of San Luis Potosi, Mexico; and Fernanda Peyronel, University of Guelph, Canada

In this session, fundamental aspects of the structure and physical properties of fats will be used to explain their macroscopic functionality, such as oil binding, texture, melting and flavour release. From trans fat replacements to cocoa butter equivalent to saturated fat reduction and sustainability, applications in bakery, dairy and others will be covered.
Sustainability in the Production of Oils and Fats
Session Chairs: Pablo Marti, Bunge/ASAGA, Argentina; and Federico Corvetto, South American Trading LLC, USA

General management strategies aimed at generating a sustainable production throughout the chain will be addressed. The objective is preventing contamination factors while optimizing the efficiency of the production processes by incorporating Good Manufacturing Practices and cleaner technologies starting from origin and all through the production of animal fats and vegetable oils.
The starting point is the concept of "productive sustainability" and it is conceived as the generation of goods and services with certain quality standards, under a scheme of science, yields and an inclusive and integrated organization, with low pressure on the environment and rational use of resources, guaranteeing the stay and permanence of supplies and materials over time.