Frying is a very popular method for food preparation worldwide, both on domestic and industrial scales, because it yields products with unique texture, flavour and appearance, which makes the food more desirable and palatable. In order to meet the high demand and ever changing needs of consumers, the frying industry and fast-food sectors are now utilising oils perceived to be healthier (ie low in saturated fatty acids and free from trans fatty acids), and manufacturing products that are relatively lower in calories.
Well-known speakers drawn from both academia and industry will discuss the latest research and new technology developments in frying systems, and focus on current trends in the selection of healthier and sustainable frying oils, techniques for lowering product oil content, tests for controlling oil quality,strategies for minimising the formation of undesirable components and ways of improving nutritional profile.
The Lipids Group’s SCI International Lecture will also take place during this 2 day event.
The conference will be of great interest to researchers, scientists and technologists working in frying and allied industry e.g. frying oil producers and users, fast-food operators, fried snack food manufacturers and retailers, nutritionists, regulators, environmentalists, and frying equipment manufacturers. If you are involved in the frying sector, you cannot afford to miss this event.
Day 1 - Thursday 5 June
- Registration and refreshments
- Chairman's welcome and introduction
- Emerging trends in process engineering research for healthier frying
Keshavan Niranjan, University of Reading, UK
- Hydrolytic and thermo-oxidative changes in frying oils used in repeated frying
Francisco Sanchez Muniz, Madrid University, Madrid
- Kinetic modelling of the formation of acrylamide in French fries
Jane Parker, University of Reading, UK
- Hgh stability frying oils for food service industries: Production and maintenance of quality
Bernd Brinkmann, Walter Rau AG, Germany
- Frying performance of HS-HO sunflower oil
Lucas Pan, Advanta Semillas, France
- Health and performance benefits of omega-9 oils in frying applications
Richard Burrell, Dow Seeds, UK
- Rapid methods for monitoring frying oil degradation by FT-NIR
Dagmar Behmer, Bruker Optics, Germany
- Adsorbent purification technology to maintain frying oil quality
Brian Cooke, The Dallas Group, USA
- Refreshment break
- Lipids group international lecture - Frying in nutritionally and commercially challenging environments
Brian Meyer, Pepsico Ltd, USA
- Optional RSSL Tour - 1 hour
- Gala Dinner
Day 2 - Friday 6 June
- Chairman's introduction
- Is there optimum oil for health?
Julie Lovegrove, University of Reading, UK
- Balancing health with taste and stability in frying oil formulations
Rob Winwood, Lipids DSM Nutritional Products, UK
- Deep frying beyond taste and smell - Potential health risks and benefits
Marc Pignitter, University of Vienna, Austria
- Refreshment break
- Frying oil management for fast food sector for healthier fried products
John Carlyon, Klipspringer Ltd, UK
- Energy saving through advanced control of food frying
Savvas Tassou, Brunel University, UK
- Bobby Kane, Heat and Control, UK
- Lipids Group AGM Lecture - Better-for-you savoury snacks by design
Steve Chandler, SNACMA, London
- Closing remarks
- Lipids Group AGM
- Presentations from Young Lipid Scientist Award applicants
Venue and Contact
Earlybird rates before 25 April 2014
GB£235 . . . . . . . . . . . . . . . .SCI/EFL Member
GB£100 . . . . . . . . . . . . . . . .Student Member
GB£310 . . . . . . . . . . . . . . . .Non-Member
GB£150 . . . . . . . . . . . . . . . . Subsidised Member
Standard rates after 25 April 2014
GB£285 . . . . . . . . . . . . . . . . SCI/EFL Member
GB£120 . . . . . . . . . . . . . . . . Student Member
GB£375 . . . . . . . . . . . . . . . . Non-Member
GB£180 . . . . . . . . . . . . . . . . Subsdised Member
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RSSL Laboratories Tour
A tour of the Reading Scientific Services Laboratories will take place at 17:15 after close of the conference on Thursday 5 June. If you would like to attend please select this as an option during registration or email email@example.com
Alternative times may be available for the tour. Please email firstname.lastname@example.org if you are unable to attend at 17:15.
Please note that this tour will take a maximum of 20 people.
A 3 course gala dinner will be held on the night of Thursday 5 June at the cost of £40 per person.
Dr Parkash Kochhar
Prof. K. Niranjan
Dr Rob Winwood
Mr Andy Kerridge
Accommodation is available in the on campus Cedars Hotel at a reduced delegate rate of £70.74 per night including breakfast. As there are a limited number of rooms available on the nights of 4 and 5 June, please call the hotel directly and book your room by 2 May 2014. After this date there is no guarantee that a room will be available at this hotel.
Payment can be made to the hotel on departure.