Vegetable Oil Frying: Live demonstrations, Oil Analyses and Product Evaluation
August 11 - August 13
Practical Short Course on Vegetable Oil Frying:
Live demonstrations, Oil Analyses and Product Evaluation
- Process Engineering Research & Development Center
- Texas A&M Engineering Experiment Station
- The Texas A&M University System
(Schedule & Information Subject to Change)
Objectives of Short Course
One of a kind practical Vegetable Oil Frying course to learn:
- The art of Frying with various selected frying oils, including algal oil
- What different oils offer and what to use for specific applications
- How to handle frying foods/Frying oils
- Onsite frying of french fries and breaded chicken-Product Evaluation (Sensory)
- Fried food safety
- and much more!
Location and Facilities
All lectures will be held in Rudder Tower, Texas A&M Campus, while practical demonstrations will be held at the Fats and Oils Pilot Plant, RELLIS Campus. Participants can be reached by phone at (979)845-2741 or by fax at (979)845-2744 from 8am-5pm in case of emergencies. College Station temperatures in February are from 67-86 F (19-30 C).
Short Course Conduct
All Short Course sessions will be informal. Insurance policies do not allow non-university personnel, other than original manufacturers, to operate equipment. Questions are encouraged during the lectures, breaks and social periods. Laptops are allowed in the classroom to follow the presentations in the short course eBook manual.
Easterwood Airport at College Station is easily reached by about 8 flights daily. From Dallas/Ft Worth International Airport connect via American Airlines. From Houston Intercontinental Aiport connect via United Airlines. The airport code for College Station is CLL. To get to the hotel in College Station, participants can call the Hampton Inn (979.846.0184) upon arrival at Easterwood Airport for courtesy van service or schedule a pickup with GroundShuttle.com (855.303.4415) from George Bush Intercontinental airport (IAH) or Houston Hobby airport (HOB).
Lodging reservations should be made directly by attendees by calling the Hampton Inn at 979-846-0184. 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 MRJ and the dates of the short course. Hotel reservations must be made before Friday, July 28, 2019 in order to receive the special discounted rate.
Hampton Inn College Station
320 S. Texas Ave.
College Station, Texas 77840, USA
The registration fee is $1075.00 and includes the Sunday evening meal, daily lunch, refreshments at breaks, local transportation, a short course eBook manual and certificates of completion. 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; therefore, applications will be accepted on a first come, first-served 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.
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
Tel: 979-845-2740, Fax: 979-845-2744
For registration inquiries contact:
Short Course Coordinator
Process Engineering R&D Center