Oil Mill Operators Short Course
77th Oil Mill Operators Short Course
March 8-10, 2009
Champaign, IL
Food Protein R&D Center at Texas A&M
Extraction and Protein Technologies Program
and the
International Oil Mill Superintendents Association
Register for the 2009 course:
Register by Fax or Mail | Register Online
Future Courses
November 8-12, 2009 Practical Short Course on Vegetable Oil Extraction
View the PDF Version of the Brochure
Schedule
Sunday March 8, 2009 |
|
| Registration 1:00pm – 3:00pm, Hotel Lobby | |
| Mixer 3:00pm – 6:00pm , Humanities Room | |
| Mixer co-sponsored by Bunge North America | |
Monday March 9, 2009 - Alma Mater Conference Room (#2) |
|
8:00 AM |
Introduction to Course – Rich Clough - Food Protein R&D Center -College Station, TX (979)862.2262 |
8:15 AM |
"Changes in global oilseed markets" – Peter Goldsmith, Department of Agricultural and Consumer |
| Economics, University of Illinois, Champaign, IL (217) 244.1706 | |
9:00 AM |
"Could a carbon constrained economy affect the oilseed processing industry? " – Eric Jackson - CP Holdings, |
| LLC., (612) 790.3474 | |
9:45 AM |
Break |
10:00 AM |
"Preventive maintenance and beyond" – Terry Harris - Reliable Process Solutions., Sidney, OH (937) 371.1644 |
11:00AM |
"Application of IR Technology"- Brian Scott- Control Concepts, Houston, TX (713) 460.2516 |
12:00 PM |
Lunch |
1:30 PM |
Tours – buses provided |
|
|
| Reception – AOCS Headquarters | |
8:00 PM |
Return to hotel |
| Tuesday March 10, 2009 - Alma Mater Conference Room (#2) | |
8:00 AM |
"Quality control" – Tom Sliffe - Perten Instruments Inc., Springfield, IL (217) 585.9440 |
9:00 AM |
"Energy conservation" – Brent Kooiman - Interstates Engineering, Sioux Center, IA (877) 722.1664 |
9:45 AM |
Break |
10:00 AM |
"Sustainability in oilseed processing" – Warren Barnes - Frazier, Barnes and Associates, Memphis, TN (901) 725.7258 |
11:00 AM |
"Pump operation and maintenance" – Jeff Fishel - ITT Goulds Pumps, Bedford Park, IL (708) 563.1220 |
12:00 PM |
Summer Convention Update – IOMSA President Jerry Strickland - Ag Processing, Inc., Saint Joseph, MO, (816) 396.2274 |
12:10 PM |
Adjourn |
General Information
This day and a half course will cover a wide variety of topics associated with oilseed processing plant operations. The goal is to present the tools and information needed to improve operations by increasing efficiency, and optimizing human and plant assets.
Location
The conference will be held at The I Hotel and Conference Center, Champaign, Illinois.
Hotel
A block of rooms has been reserved at The I Hotel for short course participants. Room rates at The I Hotel are $95 + tax and RESERVATIONS MUST BE MADE BY SUNDAY, FEBRUARY 22, 2009. Please mention the Oil Mill Operators Course or Food Protein to receive the block rate.
The I Hotel
1900 South First Street
Champaign, IL 61820
Tel. Direct: 217.819.5000
www.StayAtTheI.com/
Registration
Registration fee for the workshop is $150. See below for online registration or mail applications to:
Food Protein R&D Center
Texas A&M University System
Texas Engineering Experiment Station
2476 TAMU
College Station, TX 77843-2476
Contact Rich Clough for additional course information or if you need assistance with registration: rclough@tamu.edu, 979.862.2262.
Mailed applications should be accompanied by a check made out to TEES (Texas Engineering Experiment Station). You may also register and pay online at www.tamu.edu/food-protein/. Because of the heavy demand for the limited short course spaces, registration fees are not refundable. However, participating organizations will be allowed to send substitute personnel.
Sessions will be of an informal nature, and it is recommended all participants wear casual clothes. The course is entirely for the benefit of the registrants. Questions and comments will be welcome at the end of each speaker’s presentation. The right to substitute speakers and change the schedule as necessary to expedite the course is reserved. Faxes for registrants may be addressed in care of “Oil Mill Operators Short Course” to (979) 845-2744. Emergency calls may be made to the participants at (217) 819-5000 during class hours.
