Short Courses

Oil Mill Operators Short Course

83rd Oil Mill Operators Short Course

April 12-14, 2015

Omaha, NE

 

Organized by:

Food Protein R&D Center at Texas A&M University System
Extraction and Protein Technologies Program
and the
International Oil Mill Superintendents Association

 

Register by Fax or Mail | Register Online

 

 

2015 Meeting Theme: Impact of seed and processing factors on product yield and quality.
 

Course Objectives:

*To receive the latest information on improving plant operations

*Obtain latest safety and regulatory updates

*Learn about emerging technologies and trends in the industry

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 (rclough@tamu.edu or 979.862.2262) or Marcy Bundick, Short Course Coordinator
(marcybundick@tees.tamus.edu or 979-845-2741) for additional course information or if you need assistance with registration.

 

Mailed applications should be accompanied by a check made out to TEES (Texas A&M Engineering Experiment Station). You may also register and pay online at http://foodprotein.tamu.edu/. 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 (  ) during class hours.