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Trends in Margarine and Shortening Manufacture, Non-Trans Products

April 29 - May 3

Organized By

  • 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




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

7:40 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

10:15 AM
Lecithin and It’s Application in Margarine and Shortening- A. Rumayor

11:15 AM
Group Photo

11:30 AM

12:15 PM
Oxidative Stability of Shortenings and Spreads- M. Hu

1:15 PM
Use of Enzymatic Interesterification for the Production of Non-trans Margarines – J. Willits

2:15 PM
Crystalization of Palm Oils- L. Espinosa

2:45 PM
Campus/MSC 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, RELLIS 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

10:45 AM
Crystallization of Fats/Crystallizer – J. Neddersen

11:45 AM

12:45 PM
Demo (Soft tables Margarines) – K.F. Hoyer

1:45 PM

2:00 PM
General Advantages by Use of Palm Oil – F. Hidzir

3:00 PM
Oil Palm Sustainability – T. Tangavelu

4:00 PM
Bus leaves for hotel


Wednesday, May 2, 2018

7:30 AM
Bus leaves hotel for Process Engineering Research & Development Center, RELLIS Campus

8:00 AM
Processing Equipment Evaluation — A. Sievers

9:00 AM
Demo (Puff Pastry Margarine)— K.F. Hoyer

10:30 AM

10:45 AM
Introduction to DSC, NMR & TA – K.F. Hoyer

11:45 AM
Graduation Lunch

2:15 PM
Demo (Optimization Trials Table Margarine) – K.F. Hoyer

3:15 PM

3:30 PM
Applications of FT-NIR in Margarine and Shortening Analysis – J. Hudson

4:00 PM
Bus leaves for hotel


Thursday, May 3, 2018

7:30 AM
Bus leaves hotel for Process Engineering Research & Development Center, RELLIS Campus

8:0 AM
Demo (N2 incorporation in Margarine/Shortening Products) and Demo (Process Understanding) – K.F. Hoyer / M. Sorensen

9:30 AM

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

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. (coming soon) . 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 MAG and the date of the short course April 29 – May 3, 2018. Hotel reservations must be made before April 13, 2018 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). 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
  • Dr. Jeffrey Fine, Cargill
  • Klaus Funch Hoyer, Manager of Technology Department, SPX Flow Technology, Denmark
  • Fairus Hidzir, Regional Manager, MPOB Washington DC
  • Dr. Min Hu, Senior Application Scientist, Food Protection, DuPont Nutrition & Health
  • Dr. Josh Hudson, Perkin Elmer, USA
  • John Nedderson, Applications Specialist Fats & Oils, Dupont
  • 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
  • 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
Process Engineering R&D Center
Texas A&M University
2476 TAMU
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
Process Engineering R&D Center
Phone: 979-845-2741
Fax: 979-845-2744
E-mail: shortcourse@tamu.edu


April 29
May 3
Event Categories:


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


Process Engineering Research & Development Center