Short Courses
Practical Short Course - Trends in Margarine and Shortening Manufacture. Non-Trans Products
Food Protein Research & Development Center
Registration Now Open May 23 - 27, 2010
|
For answers to frequently asked Questions |
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
- Product demonstrations using soybean, cottonseed, corn and palm oils
Program
| Sunday, May 23, 2010 | |
| 4:00 PM | Registration - College Station Hilton |
| 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, May 24, 2010 | |
| 7:30 AM | Vans leave hotel for Research Oil Mill, Bldg. 8525 |
| 8:00 AM | Chemistry Of Vegetable Oils — M.S. Alam |
| 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- J. Carter |
| 1:30 PM | Automatic Bulk Filling & Packaging of Margarine & Shortening Products - F. Mortier |
| 2:15 PM | Break |
| 2:30 PM | Formulation and Technologies for Non-trans Products Non-trans ingredients — J. Carter |
| 3:30 PM | Demo (Stick/Frying Margarine) - B.H. Büchert |
| 5:00 PM | Van leaves for hotel |
| 6:30 PM | Gerstenberg: Trip to Snook for the infamous steak! |
| Tuesday, May 25, 2010 | |
| 7:30 AM | Vans leave hotel for Research Oil Mill, Bldg. 8525 |
| 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/Crystallizer - J. Neddersen |
| 12:00 PM | Lunch |
| 1:00 PM | Demo (Low-/non Trans Margarines) - B.H. Büchert |
| 2:00 PM | Break |
| 2:15 PM | General advantages by use of palm oil - J. Fine |
| 3:15 PM | Product Evaluation - B.H. Büchert |
| 4:30 PM | Van leaves for hotel |
| 6:30 PM | Independent Dinner/Events, shopping trip, campus visit, etc. - event to be determined - Group Event |
| Wednesday, May 26, 2010 | |
| 7:30 AM | Vans leave hotel for Research Oil Mill, Bldg. 8525 |
| 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 | Troubleshooting Products— B.H. Büchert |
| 11:30 AM | Demo (Low Fat, Spread Margarine) — B.H. Büchert |
| 12:15 PM | Graduation Lunch |
| 1:15 PM | Use of Enzymatic Interesterification for the Production of Non-trans Maragrines - B.H. Büchert |
| 2:15 PM | Demo (Specialty Margarines/Shortenings - Icing and others) - B.H. Büchert |
| 3:30 PM | Break |
| 3:45 PM | Antioxidants for Margarine/Shortenings - J. Wassergord |
| 4:45 PM | Van leaves for hotel |
| Thursday, May 27, 2010 | |
| 7:30 AM | Vans leave for Research Oil Mill, Bldg. 8525 |
| 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 |
| 12:00 PM | 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, (Bldg. 8525) Texas A&M University, Bryan, Texas. Participants can be reached by phone at (979)845-2741 or (979)845-6370, or by fax at (979)845-2744 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 College Station Hilton & Conference Center, 801 University Drive East, College Station, TX 77840; Phone: 979-693-7500; Fax: 979-260-1931 or hiltoncs.com. A block of rooms has been reserved for short course participants. Room rates are $99 (single) plus tax per night. Ask for the rate specifically and mention the Group Code MARGS and the date of the short course (May 23-27). Hotel reservations must be made before April 18, 2010 in order to receive the special discounted rate. Shuttle service to and from Easterwood Airport is available by calling the College Station Hilton, 979-693-7500 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 $1,550 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, or Master 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 Cyndi Casanova, 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.
JOHN NEDDERSEN, Applications Specialist Fats and Oils, Danisco
LARS NIELSEN, Sales Manager,Gerstenberg Schröder North America, Inc.
JOHN WASSERGORD, Senior Application Technologist, DANISCO
STACY WILLIAMS, Technician,Food Protein R&D Center, Texas A&M University
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
