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Vegetable Oil Frying: Live demonstrations, Oil Analyses and Product Evaluation

February 25, 2018 - February 27, 2018

Practical Short Course on Vegetable Oil Frying:
Live demonstrations, Oil Analyses and Product Evaluation

Organized By

  • Process Engineering Research & Development Center
  • Texas A&M Engineering Experiment Station
  • The Texas A&M University System
    College Station, Texas

(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 and palm 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!

 

 

Program

Sunday, February 25, 2018


4:30 PM
Registration – Hampton Inn

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

5:30 PM
Dinner – Rudy’s BBQ (optional)

 

Monday, February 26, 2018


7:40 AM
Bus leaves hotel for Rudder Tower, Texas A&M University

8:00 AM
Basic Chemistry of Fats and Oils – M.S. Alam

9:00 AM
Oxidative Stability and Shelf Life of Bulk Oils and Fats – M. Hu

10:00 AM
Break

10:15 AM
3-MCPD and GE in Edible Oils – M.S. Alam

11:15 AM
Analytical Methods for Deep Frying Assessment – J. Ulahanan

12:15 PM
Group Photoh

12:15 PM
Lunch

1:30 PM
Case studies in frying with high-oleaic oils- L. Liu

2:30 PM
Bus Leaves for RELLIS Campus for Practical Demonstrations – Live Frying of French Fries with Various Selected Frying Oils and Sensory Evaluation of the Fried Products

5:30 PM
Bus Leaves for Hotel

 

Tuesday, February 27, 2018


7:40 AM
Bus leaves hotel for Rudder Tower, Texas A&M University

8:00 AM
Use of Palm Oil in Deep Frying (Scientific Studies) – J. Minal

9:00 AM
Industrial Frying System and the Criteria for Selecting Industrial Fryers – C. Reyes

10:00 AM
Break

10:15 AM
Frying Oils: Chemistry, Filtration and adsorbents- B. Cooke

11:15 AM
Rapid Analysis of Frying Oil by FT-NIR Application- F. Hidzir

12:00 PM
Graduation Lunch

1:00 PM
Fryer Oil Treatment Made Easy – M.K. Gupta

2:00 PM
Break

2:00 PM
Maximizing Shelf Life to Fried Foods- M.K. Gupta

3:00 PM
Bus Leaves for RELLIS Campus for Demonstration – Frying of Battered Chicken with Various Selected Frying Oils and Sensory Evaluation of the Fried Products

5:30 PM
Wrap up and Bus leaves for the Hotel

 

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.

 

Transportation

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).

 

Accommodations

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 $109 (single) plus tax per night. Ask for the rate specifically and mention the Group Code OIL and the dates of the short course. Hotel reservations must be made before Friday, February 9, 2018 in order to receive the special discounted rate.

Hampton Inn College Station
320 S. Texas Ave.
College Station, Texas 77840, USA
Tel: 979.846.0184
FAX: 979.268.5807
www.hamptoninn3.hilton.com

 

Registration

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.

 

 

Instructors and Staff

  • Dr. M.S. Alam , Head, Fats and Oils Program, Process Engineering R&D Center, Texas A&M University
  • Dr. Walter G. Rakitsky, Senior Vice President, Emerging Business, Solazym, Inc.
  • Brian S. Cooke, Research and Development Manager, The Dallas Group of America Inc., Jeffersonville, IN
  • Monoj K. Gupta, President, MG Edible Oil Consulting Int’l, Inc., Lynnwood, WA
  • Dr. Min Hu, Senior Application Scientist, Food Protection, DuPont Nutrition & Health
  • Dr. Josh Hudson, Perkin Elmer
  • Jobby Ulahanan, Lab Manager, Crystal Filtration Co., Rochester Hills, MI
  • Fairus Hidzir, Regional Manager, Malaysian Palm oil Board (MPOB), Washington DC
  • Caleb Reyes, Director of Sales, Heat and Control Inc.
  • Dr. Linsen Liu, VP, Research and Development. IOI Loders Croklaan, Channahon, IL
  • Stacy Williams, Technician, Process Engineering R&D Center, Texas A&M University, College Station, Texas

 

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
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

Details

Start:
February 25, 2018
End:
February 27, 2018
Event Categories:
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