Session
1:
Quality / Specialty Oils / Olive Oil - Analytical Focus
New
and Advanced Analytical Developments in Oil Processing
[pdf - 5.5MB]
Patrick Dysseler, CERIA, Belgium
Vitamin
Fortification of Lipid-Based Products [pdf - 329KB]
Delia B. Rodriguez-Amaya, Fea/Unicamp, Brazil
Control
Points in Oil Processing [pdf - 185KB]
Gerrit van Duijn, TUSCC, Unilever R&D, The Netherlands
Session 2:
Short Course on Oil Refining
Influence
of Processing on Minor Components in Vegetable Oils [pdf - 225KB]
Roland Verhe, University of Ghent, Belgium
Degumming
and Centrifuge Selection, Optimization, and Maintenance [pdf
- 4.32MB]
Andrew Logan, Alfa Laval, Denmark
Basics
of Alkali Refining of Vegetable Oils [pdf - 1.47MB]
Klaus-Peter Eickhoff, Westfalia Separator Food Tec GmbH, Germany
Understanding
the Basics of Bleaching [pdf - 692KB]
Roberto Berbesi, Oil-Dri Corporation, USA
Deodorisation
and Physical Refining [pdf - 1.90MB]
Wim De Greyt, DeSmet Technologies & Services, Belgium
Session
3:
Analytical Techniques and New Developments
Lipid
Extraction from Different Matrices [pdf - 1023KB]
Regina Lago, EMBRAPA, Brazil
Undesirable
Compounds and Contaminants in Fats and Oils: Processing and Utilization
[pdf - 1.65MB]
Florence Lacoste, ITERG, France
QC/QA in the
Food Industry by Means of Time Domain (TD) – NMR
Wolfgang Burk, Bruker Optik GmbH, minispec Division, Germany
Session 4:
Short Course on Oil Processing
Chemical
versus Enzymatic Interesterification [pdf - 724KB]
Wim DeGreyt, De Smet Technologies & Services, Belgium
Soybean
Oil Processing: Quality Criteria and Flavor Reversion [pdf -
634KB]
Ignace Debruyne, Consultant, Belgium
Trends
in Margarine and Shortening Products and Processing [pdf - 267KB]
Jesper Hansen, Gerstenberg Schr�der, Denmark
USDA
Oilseed Processing and Utilization Research [pdf - 1.74MB]
Peter B. Johnsen, USDA, ARS, National Center for Agricultural Utilization
Research, USA
Session 5:
New Analytical Developments / Olive Oil Focus
Olive Oil Processing
and Olive Pomace Oil Extraction
Samira Sefi and Tarek Amamou, Office National de l’Huile,
Tunisia
Analytical
Criteria for Quality and Purity Evaluation of Olive Oil [pdf
- 366KB]
Efi Christopoulou, Ministry of Development, Greece
Detection
of Adulteration [pdf - 1.05MB]
Lanfranco Conte, Universita degli Studi di Udine, Italy