Short Courses

Attend a Short Course before the Congress

Short courses provide an excellent opportunity for advancing your knowledge and connecting with your peers. Courses offer something for everyone and each include a luncheon, breaks, and access to the Congress Welcome Reception.

Fundamentals of Edible Oils Processing

Sunday, September 10, 2017

This course provides a comprehensive summary of oils and fats chemistry, processing steps, and product development to ensure product quality. Speakers from industry and academia will discuss unit operations, processing conditions and their effect on minor compounds, chemistry, texture, crystallization, and nutritional quality.

Tentative Program

Fundamentals of Oils and Fats 

Review of Degumming and Refining Technologies

Bleaching Basics and Practical Optimization

Catalytic Hydrogenation of Fats and Oils

Filtration of Edible Oils: Options, Optimization, and Economy

Fundamentals in Choice of Ingredients and Processing Parameters for Specific Crystallized Fat Products 

Fundamentals of Emulsions and Emulsifiers or Any Oils and Fat Applications Using Emulsion Technology  

Mechanism of Oxidation and Oil Quality Management in Frying and Cooking Oils

How to Use Analytical Data to Optimize a Refinery 

The Role of Synthetic Amorphous Silica in Enzymatic Interesterification  

Crystallization of Palm Oil and its Fractions 

Which Deodorizer Is Right for You?  

Advanced Winterization Technology

New Techniques in Edible Oil Processing and Refinery Optimization

Monday, September 11, 2017

This course offers program topics on energy savings and waste water reduction in oils and fats, as well as increasing productivity as it relates to soybean, sunflower, corn, palm, and other tropical oils. It is a practical crash course for marketing, technical, and plant personnel, and also provides the opportunity for those who are experienced to meet experts in the field to discuss their current problems and enhance their product innovation or plant operation.

Tentative Program

Improving the Bottom Line of Oils and Fats Refining

Trends in Sustainable and Mild Oils and Fats Processing  

Latest Developments in Bleached Oil Filtration  

Filtration and Reuse of Catalyst in the Complete Hydrogenation with Hermetic Filters and Interesterification

Process Efficiency Improvements in Cracking and Flaking Due to Proper Maintenance

Update on Process and Centrifuge Automation and Condition Monitoring

Optimizing Continuous Deodorization for Quality and Energy

Best Engineering Practices in Process Design and Automation in Vegetable Oil Processing 

Waste Water Treatment Options for Edible Oil Refineries

Margarine and Shortening Production

How to Make a Decision Between Chemical or Enzymatic Interesterification 

Micronutrient Recovery from Edible Oils:  Processing and Economics  

Influence of Processing on Oil Stability and Nutritional Value

The Power of Controlled Flow Cavitation (CFCTM) to Reduce Operating Costs, Increase Yield, and Improve the Performance of Degumming, and Refining

Critical Issues in Palm Oil Bleaching

Short Course Package–Save 20%

Register for both Fundamentals of Edible Oils Processing and New Techniques in Edible Oil Processing and Refinery Optimization and save! Register now.

Registration information and pricing will be available soon!