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.
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.
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!