'Fat' has become a byword for ill-health in our nutrition obsessed world. Yet fats, or more exactly fatty acids and their glycerol esters the mono- di- and triacylglycerols are essential to health. They are so important that humans have evolved mechanisms which ensure that we greatly desire fats in all their delicious forms, in baked goods, chocolate, confectionery, ice-cream, dairy products, the list just goes on and on. Their importance is testified to by the fact that fat and vegetable oil refining and production, together with goods such as fatty spreads and chocolate are the single most important food sector in the world.
This conference will be of interest to those working in fat crystallization and processing with researchers working on the biochemistry of polyphenols, phytosterols and plant stanols; as well as industrial scientists, technologists and engineers working with fats and concerned about their impact in their products and on human health..
- Registration and refreshments
- Keynote - Good Fat, Bad Fat - How Bad IS Bad Kevin Smith, Fat Science Consultants, UK
- Replacement of trans and saturated fats in food products Dr Geoff Talbot, The Fat Consultant, UK
- Diffraction methods for characterising fats Dr John Rasburn, Nestle, UK
- Oxidative stability of fats
- Structuring through crystallization Dr Kees van Malssen, Unilever, Netherlands
- Assessment of the structure/texture relationship of crystallized lipids Dr Daniel Kalnin, Philolao, France
- Intestinal fate of plant sterols from spreads Dr Guus Duchateau, Unilever, Netherlands
- The physico-chemical basis of fat crystallization Prof Malcolm Povey, University of Leeds, UK
- Keynote - Partition coefficients - what do we mean by lipid solubility and what it means for digestion Prof Brent Murray, University of Leeds, UK
- Naturally occurring surfactants and their role in fat digestion Dr Andrea Day, University of Leeds, UK
- Oil structuring Dr Peng-Siong Chong, Nestle, UK
- Issues in product development and manufacture Dr Caroline Orfila, University of Leeds, UK
- Keynote - Lipid structuring and soft materials Prof Michael Rappolt, University of Leeds, UK
- Meal mate - communicating nutrition knowledge Prof Janet Cade, Nestle, UK
- Effect of minor components on fat crystallization Kevin Smith, Fat Science Consultants, UK
- Practical issues with lipids in food manufacture
- Open and discussion
Venue and Contact
Earlybird fees - before 5 August 2013
GB£290 . . . . . . . . .SCI Member
GB£100. . . . . . . . . SCI Student
GB£195. . . . . . . . . SCI Subsidised Member
GB£390 . . . . . . . . .Non Member
Standard fees - after 5 August 2013
GB£355. . . . . . . . .SCI Member
GB£115.. . . . . . . . SCI Student
GB£225. . . . . . . . .SCI Subsidised Member
GB£450. . . . . . . . .Non Member
For booking terms and conditions click here.
Become an SCI Member and save on this and future events
See Membership Options
Sign up as an Event Member to join this event. SCI Full or Student Members receive discounts on event registrations
Read our event booking terms and conditions
To book accommodation call 0113 230 6000 and ask for Reservations, please mention the name of the conference when booking.
please click here.
Posters are invited and these should be in A0 portrait format. Please summarise your poster in about 300 words and send this to email@example.com by 15 August 2013
Exibition and sponsorship
Exhibition and sponsorship opportunites are available for companies and related organisations at this conference. The exhibition will be held in the refreshments area. For more information, please contact: firstname.lastname@example.org
Kevin Smith, Fat Science Consulting Ltd.
Malcolm Povey, Leeds University