Practical Short Course on 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
• Product demonstrations using soybean, cottonseed, corn and palm oils

Program

Sunday, May 6, 2012

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 7, 2012

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 - K.F. Hoyer & B.H. Buchert (at pilot plant) (Needs 30min)

11:00 AM               Group Picture

11:15 AM               Lunch

12:15 PM               Margarine, Spreads, and Shortening-Analytical Technique- J. Carter

1:15 PM                 Automatic Bulk Filling & Packaging of Margarine & Shortening Products - L.Nielsen

2:15 PM                  Break

2:30 PM                  Formulation and Technologies for Non-trans Products Non-trans ingredients — J. Carter

3:30 PM                  High Throughput Margarine & Shortening Product Development, Process Control & Shelf-life Prediction Using TD-NMR

                               Technology - W. Samaniego

4:30 PM                  Van leaves for hotel

Tuesday, May 8, 2012

7:30 AM                 Vans leave hotel for Research Oil Mill, Bldg. 8525

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 PM                Lunch

12:45 PM                Demo (Soft tables Margarines) - K.F. Hoyer & B.H. Büchert

1:45 PM                  Break

2:00 PM                  General advantages by use of palm oil - J. Fine

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

4:00 PM                  Van leaves for hotel

Wednesday, May 9, 2012

7:30 AM                  Vans leave hotel for Research Oil Mill, Bldg. 8525

8:00 AM                  Processing Equipment Evaluation — B.H. Büchert

9:00 AM                  Demo (Puff Pastry margarine) — B.H. Büchert / K.F. Hoyer

10:30 AM                Break

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

11:45 PM                Graduation Lunch

1:15 PM                  Use of Enzymatic Interesterification for the Production of Non-trans Maragrines - TBA

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

3:15 PM                  Break

3:30 PM                  Antioxidants for Margarine / Shortenings - N.Senanayake

4:30 PM                  Van leaves for hotel

Thursday, May 10, 2012

7:30 AM                 Vans leave for Research Oil Mill, Bldg. 8525

8:00 AM                 Demo (N2 incorporation in Margarine/Shortening Products) and Demo (Process understanding) — K.F. Hoyer & B.H. Bücher

9:30 AM                 Break

9:45 AM                 Product Evaluation— K.F. Hoyer & B.H. Büchert

10:45 AM               Final Remarks and Questions from Participants - M.S. Alam

11:00 AM               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 May are from 67 - 86ºF (19 - 30ºC).  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 Commuter). 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 $109 (single) plus tax per night. Ask for the rate specifically and mention the Group Code MARG12 and the date of the short course (May 6-10, 2012)). Hotel reservations must be made before April 14, 2012 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). 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 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, SPX Flow Technology, Denmark

JUDY CARTER, Senior National Technology Manager, Stratas Foods

Dr. JEFFREY B. FINE, Director of New Products & Technology, Aarhuskrlshham, USA, Inc.

Dr. ERNESTO HERNANDEZ, Director of Process Development, OmegaPure

KLAUS FUNCH HOYER, Manager of Technology Department, SPX Flow Technology, Denmark

LARS NIELSEN, International Sales Manager, Pattya Packing Lines

JOHN NEDDERSEN, Applications Specialist Fats and Oils, Danisco

ANDRES RUMAYOR, Lipids Area Manager, Palsgaard Mexico

Dr. WALTER SAMANIEGO, Product Application, Bruker Technology

Dr. NAMAL SENANAYAKE, Application Scientist, Danisco Inc.

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