Trends in Margarine and Shortening Manufacture, Non-Trans Products


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


Process Engineering Research & Development Center (Formerly Food Protein R&D Center)
Texas Engineering Experiment Station
The Texas A&M University System

College Station, Texas

Please watch our page for updated information.

April 23-27, 2017


Registration Form
By Fax
Online Registration


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


Sunday, April 23, 2017

4:15 PM                  Registration - Hampton Inn

5:15 PM                  Welcoming Remarks & Review of Workshop Plan - Short Course Staff, Process Engineering R&D Center

5:30 PM                  Dinner-Rudy's BBQ


Monday, April 24, 2017

7:30 AM                 Bus leaves hotel for Rudder Tower, Texas A&M University Campus

8:00 AM                 Chemistry Of Vegetable Oils — M.S. Alam

9:00 AM                 Baking and its Fundamentals/Ingredients— J. Awika

10:00 AM               Break

10:15 AM               Formulation and Technologies for Non-Trans Products- J. Fine

11:15 AM               Group Photo

11:15 AM               Lunch

12:15 PM               Palm Oil Sustainability- T. Tangavelu                          

1:15 PM                 Use of Enzymatic Interesterification for the Production of Non-trans Margarines - J. Willits                

2:15 PM                 History of Margarine and Shortening- J. Willits

2:45 PM                 Campus/MSC Tour

3:45                       Bus Leaves for George Bush Liabrary/Museum Tour

5:00 PM                 Bus leaves for hotel


Tuesday, April 25, 2017

7:30 AM                 Bus leaves hotel for Process Engineering Research & Development Center, RELLIS Campus

8:00 AM                 Crystallization and processing technology — K.F. Hoyer

9:30 AM                 Functional Ingredients for Margarines and Shortenings— J. Neddersen

10:30 AM               Break

10:45 AM               Crystallization of Fats/Crystallizer - J. Neddersen

11:45 AM                Lunch

12:45 PM                Demo (Soft tables Margarines) - K.F. Hoyer

1:45 PM                  Break

2:00 PM                  General use of Palm Oil in Margarine and Shortening - TBA

3:00 PM                  Lecithin & Its Application in Margarine and Shortenings - A.Rumayor

4:00 PM                  Bus leaves for hotel


Wednesday, April 26, 2017

7:30 AM                  Bus leaves hotel for Process Engineering Research & Development Center, RELLIS Campus

8:00 AM                  Processing Equipment Evaluation — A. Sievers

9:00 AM                  Demo (Puff Pastry margarine) — K.F. Hoyer

10:30 AM                Break

10:45 AM                Introduction to DSC, NMR, and TA — K.F. Hoyer

11:45 AM                Graduation Lunch

1:15 PM                  Applications of Antioxidants to Magarines and shortenings- M. Hu

2:15 PM                  Demo (Optimization Trials Table Margarine) - K.F. Hoyer

3:15 PM                  Break

3:30 PM                  Application of FT-NIR in Margarine an Shortening Analyses- J. Hudson     

4:30 PM                  Bus leaves for hotel

Thursday, April 27, 2017
7:30 AM                  Vans leave hotel for Process Engineering Research & Development Center, RELLIS Campus
8:00 AM                  Demo (N2 incorporation in Margarine/Shortening Products) and Demo (Process Understanding) - K.F. Hoyer / M. Sorensen
9:30 AM                  Break
9:45 AM                  Product Evaluation - K.F. Hoyer
10:45 AM                Final Remarks and Questions from Participants - M.S. Alam
11:00 AM                Short Course Adjourns - Vans leave for hotel.

The Practical Workshops on Margarine and Spread Preparation will be held at the Research Oil Mill, RELLIS Campus, Texas A&M University, Bryan, Texas.  Participants can be reached by phone at (979)845-2741, or by fax at (979)845-2744 from 8am - 5pm Monday through Thursday in case of emergencies.

All Workshop sessions will be informal. Attendees are encouraged to wear washable clothes. College Station temperatures in November are from 67 - 86ºF (19 - 30ºC).  Questions are encouraged during the lectures, breaks and social periods.

College Station (Easterwood Airport) is easily reached by about 8 flights a day. From Dallas/Ft. Worth International Airport connect via American Airlines and from Houston Intercontinental Airport connect via United Airlines. Early reservations are recommended.

Lodging reservations should be made directly by attendees by calling the Hampton Inn, 320 Texas Avenue S., College Station, TX 77840; Phone: 979-846-0184 or by internet at: www. (coming soon) . A block of rooms has been reserved for short course participants. Room rates are $119 (single) plus tax per night. Ask for the rate specifically and mention the Group Code MRG and the date of the short course April 24-28, 2016. Hotel reservations must be made before April 8, 2016 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 upon arrival. Transportation will be provided to and from lectures and social functions by the Food Protein R&D Center.

The registration fee is $1575 and includes Sunday evening meal, lunches, breaks, Graduation Banquet, Short Course emanual and bus 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 A&M 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). Please contact our office if wire transfer information is needed.

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




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


Dr. Joseph Awika, Associate Professor, Soil & Crop Science Dept., Texas A&M University

Robert Collette, President, Institute of Shortening and Edible Oils

Dr. Jeffrey Fine, Cargill

Blake Hendrix, President & CEO, DeSmet Ballestra North America
Klaus Funch Hoyer, Manager of Technology Department, SPX Flow Technology, Denmark

Dr. Min Hu, Senior Application Scientist, Food Protection, DuPont Nutrition & Health

Dr. Josh Hudson, Perkin Elmer, USA

John Nedderson, Applications Specialist Fats & Oils, Dupont

Andres Rumayor, Lipids Manager, Palsgaard

Alf Sievers, Process category sales manager and product development coordinator, SPX, USA

Mai Sorensen, Food Technologist, SPX Flow Technology, Denmark

Dr. Tiger Tangavelu, Olera Shortening and Oils.

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

Process Engineering R&D Center

Texas A&M University

2476 TAMU

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

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



For registration inquiries contact:

Cyndi Casanova

Short Course Coordinator

Process Engineering R&D Center

Phone: 979-845-2741

Fax: 979-845-2744