Education in edible oils

The World Congress on Oils and Fats and the 28th ISF Congress will take place in Sydney this year from 27–30 September.

The program for the congress will include themes related to health and nutrition, processing, lipid chemistry, olive oil, aquaculture, lipid bioscience and genomics, oleochemicals, antioxidants, biodiesel and lipids in animal science.

The congress will host a number of related meetings including short courses by AOCS and AAOCS offering attendees the opportunity for practical hands-on training.

The Lipid Oxidation and Antioxidants short course will be hosted by the Australasian Section of the American Oil Chemists Society on Saturday and Sunday 26–27 September 2009.

This one-and-a half-day comprehensive short course is designed to help participants understand the major factors that affect the stability of oil-bearing foods, how antioxidants can be used to minimise the effects of lipid oxidation in foods and biological systems, and how antioxidants increase their stability as a basis for development of healthful products. The course will provide students with an appreciation for the multitude of complex phenomena that affect activity of antioxidants in foods and biological systems by emphasising mechanistic aspects of antioxidants and lipid oxidation.

An international, highly qualified faculty has been organised to instruct participants on the multiplicity and complexity of factors influencing oxidative stability and quality of food lipids, antioxidants as applied to nutritional aspects of emulsions, and how oxidative deterioration ultimately affect the flavour and nutritional quality of end products.

This short course should be of interest to chemists, food scientists, researchers in lipid oxidation and antioxidants, nutritionists, lipid technologists and industrial managers responsible for selecting raw materials, quality control and marketing of processed foods.

The American Oil Chemists Society will host the Practical Edible Oil Refining Short Course: Process Optimisation, Equipment and Technology Selection, and Specialty Oils on Saturday and Sunday 26–27 September 2009.

This short course is a must-attend for anyone interested in edible oil processing and refining — decision makers from plant operations, governments, and educational institutions dealing with edible oil processing technologies, sales and marketing specialists, equipment manufacturers, product formulators, plant engineers, scientists, chemists and technicians.

The main objective of this course is to provide practical information to plant engineers, chemists, technicians, managers and superintendents. This is both a crash course for new plant personnel and an opportunity for those who are experienced to meet experts in the field to discuss their current problems or learn how to enhance their plant operations.

The Deep Frying Symposium will take place on Saturday 27 September 2009.

This symposium is designed to bring together various topics pertaining to deep-frying principles and frying oils. It is a must-attend for anyone interested in deep-frying and frying oils, from personnel dealing with frying oils, lipid technologists, managers responsible for frying processes, quality, edible oil manufacturers, food scientists, restaurateurs, nutritionists and fried and snack food manufacturers.

A variety of speakers will discuss fundamentals of deep-frying, chemistry and physics of deep-frying, frying oils, along with application, quality aspects, evaluation and monitoring of frying oils.

The course will include topics such as: Overview of deep-frying; production of frying fats; Fundamentals on deep frying; Chemistry & physics of deep frying; Monitoring and evaluation of used frying oil; food service and industrial fryers; Frying oils: maintenance of quality; Frying oils maintenance: Absorbent treatment & filtration; End users (quality & nutrition aspects); healthy frying; quality control and assurance of quality oils; Specialty Oils for frying; criteria for selecting frying oils; Antioxidants in frying oils; and Regulatory and HACCP requirements in the frying industries.

Visit the congress website for more information, to find out about more short courses and to register for the courses.