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Trends in Margarine and Shortening Manufacture, Non-Trans Products

April 29, 2018 - May 3, 2018

Organized By

  • 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.

 

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

 

 

Schedule

Sunday, April 29, 2018


4:15 PM
Registration – Hampton Inn

5:15 PM
Welcoming Remarks & Review of Workshop Plan – Short Course Staff, Food Protein R&D Center

5:30 PM
Dinner-Rudy’s BBQ

 

Monday, April 30, 2018


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

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 PM
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/MSA Tour

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

5:00 PM
Bus Leaves for hotel

 

Tuesday, May 1, 2018


7:30 AM
Bus leaves hotel for Process Engineering Research & Development Center, Riverside 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
Demo (Soft tables Margarines) – K.F. Hoyer

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 – R. Reddy

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

4:00 PM
Bus leaves for hotel

 

Wednesday, May 2, 2018


7:30 AM
Bus leaves hotel for Process Engineering Research & Development Center, Riverside 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 – R. Reddy

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

4:00 PM
Bus leaves for hotel

 

Thursday, May 3, 2018


7:30 AM
Vans leave hotel for Process Engineering Research & Development Center, Building 8525

8:0 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

Location and Facilities

The Practical Workshops on Margarine and Spread Preparation will be held at the Research Oil Mill, Riverside 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 November are from 67 – 86ºF (19 – 30ºC). Questions are encouraged during the lectures, breaks and social periods.

 

Transportation

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.

 

Accommodations

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.

 

Registration

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). 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).

 

Instructors and Staff

  • 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
  • Prof. Peter S. Murano, Department of Nutrition and Food Science, Texas A&M University
  • John Nedderson, Applications Specialist Fats & Oils, Dupont
  • Dr. R. Reddy, Customer Innovation Manager, AarhusKarlshamm USA Inc.
  • 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
Food Protein R&D Center
Texas A&M University
2476 TAMU, 373 Olsen Blvd., Cater-Mattil Hall
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: 979-845-2741
Fax: 979-845-2744
E-mail: shortcourse@tamu.edu

Details

Start:
April 29, 2018
End:
May 3, 2018
Event Categories:
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Venue

Research Oil Mill, Riverside Campus, Texas A&M University, Bryan, Texas

Organizer

Process Engineering Research & Development Center