Technical Conference Programme |
Tuesday 15 April 2008: Raw Materials and Processing |
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| 9:25 |
Chairman’s welcome and introduction
Dr Parkash Kochhar, Oxford Brookes University, Oxford and Dr Kevin Smith, Unilever Research, United Kingdom |
| 9:30 |
Production & Processing of Oils – An Overview of Future Trends (pdf 1Mb)
Ken Carlson, Crown Iron Works Company, USA |
| 10:10 |
Main Oils of the Middle East and Quality/Safety Control Points (pdf 900Kb)
Maha Misbah, Unilever, The Netherlands |
| 11:10 |
Palm Oil and Fractions: Characteristics and Properties (pdf 1Mb)
Nor Aini Idris, Malaysian Palm Oil Board, Malaysia |
| 11:50 |
Degumming, Refining and Water Washing of Oils (pdf 350Kb)
Andrew Logan, Alfa Laval Copenhagen A/S, Denmark |
| 12:10 |
Development in Filtration Systems Applied to Oils and Fats (pdf 3Mb)
Frank Veldkamp, Amafilter Group, Plant Lochem, The Netherlands |
| 12:30 |
Recent Developments in Bleaching, Deodorisation, and Physical Refining (pdf 1.7Mb)
Wim De Greyt, Desmet Ballestra Group, Belgium |
| 14:30 |
Developments in Hydrogenation and Interesterification to Comply with New Nutritional and Health Standards for Edible Oils (pdf 1.3Mb)
Marc Kellens and Wim De Greyt, Desmet Ballestra Group, Belgium |
| 15:00 |
Fundamentals of Fat Crystallisation (pdf 2.2Mb)
Kevin Smith, Unilever Research, Sharnbrook, United Kingdom |
| 15:50 |
Dry Fractionation – A Booming Technology (pdf 2.5Mb)
Etienne Deffense, Crystallisation & Degumming Sprl, Belgium |
| 16:10 |
Current Trends for Processing of Rice Bran Oil (so-called ‘Heart’ Oil)
Rajan Skhariya, Mecpro Heavy Engineering Ltd, India and Parkash Kochhar, SPK Consultancy Services, Reading, United Kingdom |
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16 April Wednesday 2008: Health and Applications |
| 9:35 |
Dietary Fat Composition, Health and Disease
Anne Minihane, University of Reading, United Kingdom (to follow) |
| 10:15 |
Health Properties of Olive Oil Minor Constituents (pdf 250Kb)
Dimitrios Boskou, Aristotle University of Thessaloniki, Greece |
| 11:20 |
Enrichment of Food Products with ω-3 Fatty Acids: Benefits and Challenges
Yukio Kakuda and Bita Farhang, University of Guelph, Ontario, Canada |
| 11:40 |
Healthier Frying Oils – Current & Future Trends (pdf 380Kb)
Parkash Kochhar, Oxford Brookes University, United Kingdom |
| 12:00 |
The Use of Emulsifiers to Give Healthy, Highly Functional Bakery Fats (pdf 900Kb)
Paul Smith / Serpil Metin, Cargill Global Foods Research, Belgium |
| 12:20 |
Confectionery Fats (pdf 850Kb)
Kevin Smith, Unilever Research, Sharnbrook, United Kingdom |
| 14:30 |
Characteristics and Production of Vanaspati, Ghee, Butter and Related Fat Products (pdf 1.4Mb)
Mike Willson, Lipologic Food Technology, Cary, USA |
| 14:50 |
Quality Control Criteria of Turkish Margarines (pdf 2Mb)
Müjde Olcay, Besler Gida, Ulker, Turkey |
| 15:10 |
Emerging Nanotechnology Applications in the Field of Oils and Fats (pdf 3Mb) Part 2 (pdf 3Mb)
Bita Farhang, University of Guelph, Ontario, Canada |
| 15:30 |
Labelling Issues Relating to Oils and Fats – In the Middle East and Global Perspective (pdf 800Kb)
Sherok Abbas-Majid, Leatherhead Food International, United Kingdom |
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