Food Protein R&D Center
Texas A&M University

 

Practical Short Course - Trends in Margarine and Shortening Manufacture. Non-Trans Products

 

 

Objectives of Short Course

Train production personnel in principles and practices of:

• Production of margarines, low fat and non-trans spreads
• Processing techniques
• Ensuring product quality
• Demonstrate Products using soybean, cottonseed, corn and palm oils

Program

Sunday, March 30, 2008
4:00 PM	Registration - College Station Hampton Inn
5:15 PM	Welcoming Remarks & Review of Workshop Plan -- Short Course Staff, Food Protein R&D Center
6:00 PM	Dinner-Rudy's BBQ
Monday, March 31, 2008
7:30 AM	Vans leave hotel for Research Oil Mill
8:00 AM	Chemistry Of Vegetable Oils — Hema Marwaha
9:00 AM	Review of Processing and Functional Properties of Fats and Oils — E. Hernandez
10:00 AM	Break
10:15 AM	Introduction to Practical Pilot Plant Sessions - B.H. Buchert and L. Nielsen (at pilot plant)
11:15 AM	Group Picture
11:30 AM	Lunch
12:30 PM	Margarine, Spreads, and Shortening-Analytical Technique- Veronica Servello
1:15 PM	Formulation and Technologies for Non-trans Products Non-trans ingredients — J. Carter
2:15 PM	Health Effects of Trans Fats -M.S. Alam
3:15 PM	Break
3:30 PM	Demo (Stick/Frying Margarine) - B.H. Büchert
5:00 PM	Van leaves for hotel
6:30 PM	Gerstenberg/Danisco Trip to Snook for the infamous steak!
Tuesday, April 1, 2008
7:30 AM	Vans leave hotel for Research Oil Mill
8:00 AM	Compounding of Margarines, Spreads and Shortenings — B.H. Büchert
9:00 AM	Functional Ingredients for Margarines and Shortenings— J. Neddersen
10:00 AM	Break
10:15 AM	Crystallization of Fats- J. Neddersen
11:00 AM	Crystallizer - H. Tornas
12:00 PM	Lunch
1:00 PM	Demo (Low-/non Trans Margarines) - B.H. Büchert
2:00 PM	Break
2:15 PM	The Use of Palm Oil in No-Trans Margarines and Shortenings - J. Fine
3:15 PM	Troubleshooting Products— B.H. Büchert/ Danisco
4:00 PM	Product Evaluation - B.H. Büchert
5:00 PM	Van leaves for hotel
6:30 PM	Independent Dinner/Events, shopping trip, campus visit, etc. - event to be determined - Group Event
Wednesday, April 2, 2008
7:30 AM	Vans leave hotel for Research Oil Mill
8:00 AM	Processing Equipment Evaluation — L. Nielsen
9:00 AM	Demo (Puff Pastry margarine/Shortening) — B.H. Büchert
10:30 AM	Break
10:45 AM	Process/Product Optimization — B.H. Buchert and Danisco
11:30 AM	Demo (Low Fat, Spread Margarine) — B.H. Büchert
12:15 PM	Graduation Lunch
1:15 PM	Equipment Maintenance (PM Program/At Pilot Plant) - L. Nielsen
1:45 PM	Demo (Specialty Margarines/Shortenings - Icing and others) - B.H. Büchert
3:00 PM	Break
3:15 PM	Antioxidants for Margarine/Shortenings - H. Tornas
4:30 PM	Use of Enzymatic Intersterified Oils in Margarine/Shortening Products - S. Pearce
5:30 PM	Van leaves for hotel
Thursday, April 3, 2008
7:30 AM	Vans leave for Research Oil Mill
8:00 AM	Demo (N2 incorporation in Margarine/Shortening Products) —B.H. Büchert and L. Nielsen
9:00 AM	Demo (Bakery shortening products) - B.H. Büchert
10:00 AM	Break
10:15 AM	Product Evaluation— B.H. Büchert
11:30 AM	Final Remarks and Questions from Participants - M.S. Alam
Noon	Short Course Adjourns—Vans leave for hotel

LOCATION AND FACILITIES
The Practical Workshops on Margarine and Spread Preparation will be held at the Research Oil Mill, Texas A&M University, Bryan, Texas.  Participants can be reached by phone at (979)845-2776 or (979)845-6370, or by fax at (979)845-6637 from 8am - 5pm Monday through Thursday in case of emergencies.

SHORT COURSE CONDUCT
All Workshop sessions will be informal. Attendees are encouraged to wear washable clothes. College Station temperatures in March and April are from 50 - 79 ºF (10 - 26 ºC).  Questions are encouraged during the lectures, breaks and social periods.

TRANSPORTATION
College Station (Easterwood) Airport has about 25 flights/day, with air service from Dallas/Ft. Worth International Airport via American Eagle Airlines (an American Airlines commuter) and from Houston Intercontinental Airport via Sky West (Continental Airlines Commuetr). Early reservations are recommended.

ACCOMMODATIONS
Lodging reservations should be made directly by attendees by calling the Hampton Inn, College Station, 320 Texas Avenue South ,College Station, TX 77840; Phone: 1-800-HAMPTON or 979-846-0184; Fax: 979-268-5807. A block of rooms has been reserved for short course participants. Room rates are $85 (single) plus tax per night. Ask for the rate specifically and mention the Group Code R&D and the date of the short course (March 30 to April 3). Hotel reservations must be made before March 2, 2008 in order to receive the special discounted rate. Shuttle service to and from Easterwood Airport is available by calling the Hampton Inn at 979-846-0184 from the luggage area upon arrival (reservation is recommended).  Transportation will be provided to and from lectures and social functions by the Food Protein R&D Center.

REGISTRATION
The registration fee is $1,349 and includes Sunday evening meal, lunches, breaks, Graduation Banquet, Short Course Manual and van service during classes. Rights to substitute speakers and change topics and schedules, as necessary to expedite the course, are reserved. Participants must be pre-registered before arrival in College Station. Space is limited, and applications will be accepted on a first-come, first-serve basis. Payment, by check drawn on a U.S. bank or international cashiers check in U.S. dollars, must accompany the application. Make checks payable to TEES ( Texas Engineering Experiment Station) and mail to TEES Fiscal Office, 3124 TAMU, College Station, TX 77843-3124. You may pay by credit card (American Express, Visa, Master Card, Diners Club Card)

Registration fees are not refundable, but the same firm may send substitute personnel. Mail the registration form and a copy of your check to Stacey Payne, the Short Course Coordinator (see address on registration application form).

 

 

INSTRUCTORS AND STAFF

DR. M.S. ALAM, Head Fats and Oils Program, Food Protein R&D Center, Texas A&M University

BJARNE HAVE BUCHERT, Food Technologist,Gerstenberg Schröder

JUDY CARTER, Director of Technical Sales, Packaged Oils Division, ADM

JEFFREY B. FINE, Director of New Products and Technology, Aarhuskarlshamn USA Inc.

HEMA MARWAHA , Research Associate, OmegaPure

JOHN NEDDERSEN, Applications Specialist Fats and Oils, Danisco

LARS NIELSEN, Sales Manager,Gerstenberg Schröder North America, Inc.

STEVE PEARCE, Staff Scientist, Novozymes North America Inc.

VERONICA SERVELLO, Research Associate, Food Protein R&D Center

HELLE TORNAS, Regional Industry Manager, Danisco

STACY WILLIAMS, Technician,Food  Protein R&D Center, Texas A&M University

TATE COLEMAN , Technician, Food Protein R&D Center, Texas A&M University System

 

For additional technical information, write, call, fax or e-mail to:

Dr. M.S. Alam

Head, Fats and Oils Program

Food Protein R&D Center

2476 TAMU, Texas A&M University System

College Station, Texas 77843-2476 U.S.A

Tel: 979-845-2740, Fax: 979-845-2744

E-mail: msalam@tamu.edu

 

For registration inquiries contact:

Cyndi Casanova

Short Course Coordinator

Food Protein R&D Center

Phone: (979) 847-8997

Fax: (979) 845-2744

E-mail: shortcourse@tamu.edu