Trends in Margarine and Shortening Manufacture, Non-Trans Products
May 12, 2019 - May 16, 2019
- Process Engineering Research & Development Center (Formerly Food Protein R&D Center)
- Texas Engineering Experiment Station
- The Texas A&M University System
Please watch our page for updated information.
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, corn, and palm oils
Location and Facilities
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.
Short Course Conduct
All Workshop sessions will be informal. Attendees are encouraged to wear washable clothes. College Station temperatures in April are from 80 – 90ºF (26 – 32ºC). 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.hamptoninn.collegestation . 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 MAR and the date of the short course May 12-16, 2019. Hotel reservations must be made before May 2, 2019 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 Process Engineering 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 c/o TEES EDGE Program, 7607 Eastmark Dr. Suite 250D, College Station, TX 77840. You may pay by credit card (American Express, Visa, or Master Card) online. 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).
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
College Station, Texas 77843-2476 U.S.A
Tel: 979-845-2740, Fax: 979-845-2744
For registration inquiries contact:
Short Course Coordinator
Process Engineering R&D Center