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

May 21 - May 23

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


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!




Sunday, May 21, 2017

4:30 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 (optional)


Monday, May 22, 2017

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

10:15 AM
Frying With Algal Oils – W.G. Rakitsky

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

12:15 PM
Group Photoh

12:15 PM

1:30 PM
Case studies in frying with high-oleaic oils- TBA

2:30 PM
Bus Leaves for Riverside 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, May 23, 2017

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

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

11:15 AM
Rapid Analysis of Frying Oil by FT-NIR Application- J. Hudson

12:00 PM
Graduation Lunch

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

2:00 PM

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

3:00 PM
Bus Leaves for Riverside 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, Riverside Campus. Participants can be reached by phone at (979)845-2741 or by fax at (979)845-2744 from 8am-5pm Monday-Thursday and on Friday morning in case of emergencies. College Station temperatures in May 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 Eagle (American Airline Commuter). From Houston Intercontinental Aiport connect via United Airlines. Early reservations are recommended.



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 OIL and the dates of the short course. Hotel reservations must be made before Friday, May 12, 2017 in order to receive the special discounted rate. Shuttle service to and from Easterwood Airport is available by calling the hotels upon arrival. Transportation will be provided to and from lectures and social functions by the Food Protein R&D Center.



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.

Registration fees are not refundable, but substitute personnel may be sent by the same firm. 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. Walter G. Rakitsky, Senior Vice President, Emerging Business, Solazym, Inc.
  • Brian S. Cooke, Research and Development Manager, The Dallas Group of America Inc., Jeffersonville, Indiana, USA
  • Monoj K. Gupta, President, MG Edible Oil Consulting Int’l, Inc., Lynnwood, Washington, USA
  • Dr. Min Hu, Senior Application Scientist, Food Protection, DuPont Nutrition & Health
  • Dr. Josh Hudson, Perkin Elmer, USA
  • Jobby Ulahanan, Lab Manager, Crystal Filtration Co., Rochester Hills, MI
  • Johari Minal, Regional Manager, Malaysian Palm oil Board (MPOB), Washington DC, USA
  • Caleb Reyes, Director of Sales, Heat and Control Inc.
  • Stacy Williams, Technician, Food Protein R&D Center, Texas A&M University, College Station, Texas, USA


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


May 21
May 23
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