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Lipids: From Fundamentals to the Future - conference papers

Abu Dhabi

This item first appeared in 2008

Abu Dhabi, 15-16 April 2008

The aim of the technical conference was to give a broad overview of the edible oils & fats industry. It covered fundamental aspects, including current processes and products, as well as looking toward the future trends in technology and the market. Expert speakers from around the world will unite to share their expertise and opinions.

The first day concentrated on raw materials and processing, including fractionation and refining. The second day looked to applications and health, including confectionery, spreads and bakery.

To find out more about the speakers, click here.

Technical Conference Programme

Tuesday 15 April 2008: Raw Materials and Processing

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

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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