5 June - 6 June 2014

Developments in Deep Fat Frying for Health and Quality

Organised by:

SCI’s Lipids Group supported by the Food Group

Meadow Suite, University of Reading, Reading, UK

Registration Closed

This event is no longer available for registration.

Synopsis

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.

Attendees

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.

Programme

Day 1 - Thursday 5 June

09:30: Registration and refreshments
11:00: Chairman's welcome and introduction
11:05: Emerging trends in process engineering research for healthier frying
Keshavan Niranjan, University of Reading, UK
11:35: Hydrolytic and thermo-oxidative changes in frying oils used in repeated frying
Francisco Sanchez Muniz, Madrid University, Madrid
12:05: Kinetic modelling of the formation of acrylamide in French fries
Jane Parker, University of Reading, UK
12:30: Hgh stability frying oils for food service industries: Production and maintenance of quality
Bernd Brinkmann, Walter Rau AG, Germany
12:55: Lunch
14:00: Frying performance of HS-HO sunflower oil
Lucas Pan, Advanta Semillas, France
14:20: Health and performance benefits of omega-9 oils in frying applications
Richard Burrell, Dow Seeds, UK
14:50: Rapid methods for monitoring frying oil degradation by FT-NIR
Dagmar Behmer, Bruker Optics, Germany
15:05: Adsorbent purification technology to maintain frying oil quality
Brian Cooke, The Dallas Group, USA
15:30: Refreshment break
16:40: Lipids group international lecture - Frying in nutritionally and commercially challenging environments
Brian Meyer, Pepsico Ltd, USA
17:15: Optional RSSL Tour - 1 hour
19:15: Gala Dinner

Day 2 - Friday 6 June

09:00: Chairman's introduction
09:05: Is there optimum oil for health?
Julie Lovegrove, University of Reading, UK
09:35: Balancing health with taste and stability in frying oil formulations
Rob Winwood, Lipids DSM Nutritional Products, UK
10:05: Deep frying beyond taste and smell - Potential health risks and benefits
Marc Pignitter, University of Vienna, Austria
10:35: Refreshment break
11:30: Frying oil management for fast food sector for healthier fried products
John Carlyon, Klipspringer Ltd, UK
11:55: Energy saving through advanced control of food frying
Savvas Tassou, Brunel University, UK
12:20: Bobby Kane, Heat and Control, UK
12:50: Lunch
13:50: Lipids Group AGM Lecture - Better-for-you savoury snacks by design
Steve Chandler, SNACMA, London
14:30: Closing remarks
14:40: Lipids Group AGM
15:00: Presentations from Young Lipid Scientist Award applicants
16:15: Close

Accessibility Grants

SCI accessibility grants are available to support SCI members with disabilities, long term health conditions, those who require a carer, and members who are nursing parents to attend SCI events. Download an application form to apply for a grant.

Venue and Contact

University of Reading

The Meadow Suite
Park House
The University of Reading
Whiteknights
Reading
RG6 6AQ

Conference Team

Tel: +44 (0)20 7598 1561

Email: conferences@soci.org

Fees

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

Become an SCI Member and save on this and future events

See Membership Options

Booking Process/Deadlines

Booking terms and conditions

CPD Info

SCI Members attending this meeting are able to claim CPD points.

Partners

Exhibitors

Additional Info

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 nadine.cameron@soci.org

Alternative times may be available for the tour. Please email nadine.cameron@soci.org if you are unable to attend at 17:15.

Please note that this tour will take a maximum of 20 people.

Gala Dinner

A 3 course gala dinner will be held on the night of Thursday 5 June at the cost of £40 per person.

Organising Committee

Dr Parkash Kochhar
Prof. K. Niranjan
Dr Rob Winwood
Mr Andy Kerridge

Accommodation

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.