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More reasons to add Sydney to your 2009 schedule

The World Congress on Oils and Fats & 28th ISF Congress will host a number of related meetings at the time of the Congress. These include:

• Short courses by AOCS and AAOCS offering you the opportunity for practical hands on training
• Meetings by a number of global and local oils and fats bodies including the International Standards Organisation, Australian Oilseeds Federation, International Society for Fats Research and New Zealand Fats and Oils.

Please see details on these meetings listed below and be sure to bookmark this page as it will be constantly updated as more information on each meeting is added.

PRE-CONGRESS COURSES

The World Congress on Oils and Fats & 28th ISF Congress is proud to offer delegates and interested parties the opportunity to attend one of four Pre-Congress Courses. Please see information below on each Pre-Congress Course.

American Oil Chemists Society Short Course

Practical Edible Oil Refining Short Course: Process Optimization, Equipment and Technology Selection, and Specialty Oils
Saturday and Sunday, September 26 - 27, 2009 Sydney, Australia

Saturday, September 26, 2009
8:20	Opening Remarks, Dr. Sefa Koseoglu, Filtration and membrane World, USA
8:30	The Chemistry of Fats and Oils, Dr. Amy Richards, Food Science Australia, Australia
9:00	Review of Current Degumming Technologies, Mr. Klaus-Peter Eickhoff, GEA Westfalia, Germany
9:30	Process Automation and Remote Condition Monitoring for Centrifuges, Mr. Klaus-Peter Eickhoff, GEA Westfalia, Germany
10:00	Bleaching Technologies and Potentials in Savings of Bleaching Earth, Mr. Gunter Boerner, ÖHMI Engineering, Germany
10:30	Coffee/Tea Break
11:00	Bleaching Cost Calculation, Ms. Nuzulia Andria, Süd-Chemie, Germany
11:30	How to Deal with Filtration Problems, Mr. Frank Veldkamp, Amafilter-LFC, the Netherlands
12:00	New Approaches to Physical Refining, TBA
12:30	Lunch
14:00	Enzymatic Degumming and Interesterification of Oils and Fats: Fundamentals, Enzymes, and Industrial Applications, Dr. Hans Christian Holm, Novozymes, Denmark
14:30	Process Optimization Studies on Enzymatic Degumming using PLA and PLC Enzymes, Mr. Flavio Galhardo, Bunge, USA
15:00	Considerations in Winterization and Fractionation, Dr. Marc Kellens, DeSmet-Ballestra, Belgium
15:30	Coffee/Tea Break
16:00	Deodorizer Design & Optimization, Mr. Ken Carlson, Crown Iron Works Inc., USA
16:30	Mechanism of Oxidation and Quality Criteria in Frying and Cooking Oils, Dr. Ignace Debruyne, ID&A, Belgium
17:00	Critical Considerations in Processing Crude Rapeseed and Canola Oils, Greg Hatfield, Bunge North America Inc., Canada
Sunday, September 27, 2009
8:30	Review of Fat Crystallization and Structure, Dr. Alejandro Marangoni, University of Guelph, Canada
9:00	New Healthy Vegetable Oil Products, Dr. Chakra Wijesundera, Food Science Australia, Australia
9:30	Fish Oil (EPA and DHA) and its Refining to Achieve Products used by the Food and Natural Health Products Industries, Dr. Don Bell, Connell Wagner Ltd, New Zealand
10:00	Separation of Minor Components of Oils and Fats, Dr. Roland Verhe, University of Gent, Belgium
10:30	Coffee/Tea Break
11:00	Boutique oils in New Zealand: Avocado, Olive, Flax and Boutique Oils, Dr. Laurence Eyres, Eyres Commercial Group, New Zealand
11:30	Global Business and Opportunities for Supercritical Carbon Dioxide Processing of Lipid Materials, Mr. Richard Daniell, Nutrizeal, New Zealand
12:00	Critical Parameters & Points in Margarine Production: How to Identify & Solve Problems, Ms. Pernille Gerstenberg, Gerstenberg Schröder A/S, Denmark

	EARLY On or Before 13 July 2009	REGULAR On or before 31 August 2009	LATE After 31 August 2009
Full Delegate	AUD730	AUD840	AUD950
Student	AUD220	AUD220	AUD275

Who should attend?

This short course is a must-attend for anyone interested in edible oil processing and refining-decision makers from plant operations, governments, and educational institutions dealing with edible oil processing technologies, sales and marketing specialists, equipment manufacturers, product formulators, plant engineers, scientists, chemists, and technicians.

Objectives:

The main objective of this course is to provide practical information to plant engineers, chemists, technicians, managers, and superintendents. This is both a crash course for new plant personnel and an opportunity for those who are experienced to meet experts in the field to discuss their current problems or learn how to enhance their plant operations.

Highlights of the Program:

• Case Study Sessions dealing with process design, optimization and practical problems in edible oil processing
• Review of Processing Technologies and various unit operations
• Oils and Fats Chemistry including crystallization
• Oxidation and Quality Assurance
• New Product Developments Opportunities

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Australasian Section of the American Oil Chemists Society

Lipid Oxidation and Antioxidants short course
Saturday and Sunday, September 26 - 27, 2009

This one-and-a half day comprehensive short course is designed to help participants understand the major factors that affect the stability of oil-bearing foods, how antioxidants can be used to minimize the effects of lipid oxidation in foods and biological systems, and how antioxidants increase their stability as a basis for development of healthful products. The course will provide students with an appreciation for the multitude of complex phenomena that affect activity of antioxidants in foods and biological systems by emphasizing mechanistic aspects of antioxidants and lipid oxidation.

An international, highly-qualifed faculty has been organized to instruct participants on the multiplicity and complexity of factors influencing oxidative stability and quality of food lipids, antioxidants as applied to nutritional aspects of emulsions, and how oxidative deterioration ultimately affect the flavor and nutritional quality of end products.

This short course should be of interest to chemists, food scientists, researchers in lipid oxidation and antioxidants, nutritionists, lipid technologists, and industrial managers responsible for selecting raw materials, quality control, and marketing of processed foods.

Saturday, September 26, 2009
7:00	Registration
8:00	Free Radical Oxidation and Methods to Determine Oxidative Stability Edwin Frankel, University of California, Davis, CA, USA
9:15	Control of Oxidation and Antioxidants Edwin Frankel, University of California, Davis, CA, USA
10:30	Break
11:00	Biological Lipid Oxidation Edwin Frankel, University of California, Davis, CA, USA
12:15	Lunch
1:15	Quality and Safety Implications of Lipid Oxidation Fabiola Dionisi, Nestlé Research Center, Lausanne, Switzerland
2:30	Mechanism of Lipid Oxidation and Antioxidants in Multi-Phase Emulsion Systems Edwin Frankel, University of California, Davis, CA, USA
2:45	Break
3:15	Improving the Quality and Functionality of Vegetable Oils Kathleen Warner, USDA, ARS, NCAUR, Peoria, IL, USA
4:30	Questions and Discussion
Sunday, 27 September, 2009
8:00	Controlling Oxidation During Vegetable Oil Processing Lucky Inturrisi, Cargill, Australia, Melbourne Vic 3004
9:00	The Multifunctional Role of Antioxidants: Matching Consumer Desires with Practical Solutions Anna Sutton, Kemin Food Ingredients, Des Moines, IA, USA
10:00	Break
10:30	Natural Extracts as Alternatives to Synthetic Antioxidants Brad Forrest, Danisco Australia Pty Ltd, Botany, NSW, Australia 2019
11:30	Questions and Discussion

	EARLY On or Before 13 July 2009	REGULAR On or before 31 August 2009	LATE After 31 August 2009
Full Delegate	AUD730	AUD840	AUD950
Student	AUD220	AUD220	AUD275

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Deep Frying Symposium 8am-5.30pm

Saturday, September 26, 2009

This symposium is designed to bring together various topics pertaining to deep-frying principles and frying oils. It is a must-attend for anyone interested in deep-frying and frying oils from personnel dealing with frying oils, lipid technologists, managers responsible for frying processes, quality, edible oil manufacturers, food scientists, restaurateurs, nutritionists and fried and snack food manufacturers.

A variety of speakers will discuss fundamentals of deep-frying, chemistry and physics of deep-frying, frying oils, along with application, quality aspects, evaluation and monitoring of frying oils.

A program outline is listed below. * Please note that this schedule is tentative and subject to change.

Saturday, September 26, 2009
8:00	Registration
8:50	Opening / Welcome, Dr. Rod Mailer, ISF2009 Organising Committee Chairman
9:00	Production on Deep Frying, Rod Smith, CSIRO Food Science; Melbourne, Australia
9:30	Fundamentals on Deep Frying, Dr. Christian Gertz, Chemiedirektor; Chemisches Untersuchungsamt Hagen; Hagen, Germany
10:00	Factors Affecting Oil Fry Life / Degradation Mechanisms, Chris Rose (Internal Sales; testo; Melbourne, Australia)
10:30	Coffee Break
11:00	Chemistry of Deep Frying, Dr. Peter Bordi, Director; Center For Food Innovation, Penn State University; Pennsylvania, USA
11:30	Specialty Oils for Frying, Dr. Chakra Wijesundera, CSIRO Food; Melbourne, Australia
12:00	Frying with Palm - Opportunities and Issues, Dr. Kalyana Sundram, Deputy CEO & Director Science & Environment, Malaysian Palm Oil Council; Selangor, Malaysia
12:30	Lunch
13:30	Improving Fried Food Quality and Stability, Kathleen Warner (Lead Scientist/ Food and Industrial Oil Research; U.S.D.A.; Peoria, IL, USA)
14:00	Industrial Fryers (design and operation), Paul Henness, Technical Manager; Heat & Control; Brisbane, Australia
14:30	What Food Service Operators Want: Existing and New Technologies, Jean Richard, Director International Sales; Henny Penny; Paris, France
15:00	Coffee Break
15:30	Frying Oils: Maintenance of Quality, Lucky Inturrisi, Technical Services Manager; Cargill; Melbourne, Australia
16:00	Monitoring / Evaluation of Used Frying Oil, Chris Rose (Internal Sales; testo; Melbourne, Australia)
16:30	Regulatory and HACCP Requirements in the Frying Industries, Dr. Christian Gertz, Chemiedirektor; Chemisches Untersuchungsamt Hagen; Hagen, Germany
17:00	Finish

	EARLY On or Before 13 July 2009	REGULAR On or before 31 August 2009	LATE After 31 August 2009
Full Delegate	AUD340	AUD390	AUD450
Student	AUD180	AUD180	AUD200

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Olive Oil Short Course

Wednesday 1.30pm - 5.00pm, 30 September 2009
1.30pm - 1.35pm	Welcome and introduction - Paul Miller (5 mins)
1.35pm - 2.20pm	Methods of determining quality, origin and authenticity of olive oil - Dr Christian Gertz (45 mins)
2.20pm - 2.45pm	The nutritional difference between Extra Virgin and refined olive oils - Speaker TBC (25 mins)
2.45pm - 3.10pm	Olive oil quality - natural chemistry of Australian oils and surveillance results from Australian supermarkets - Dr Rod Mailer (25 mins)
3.10pm - 3.35pm	Afternoon tea and food and oil tasting (25 mins)
3.35pm - 4.00pm	Trade issues, quality, substitution and global market dynamics for Olive Oil - TBC (25 mins)
4.00pm - 4.25pm	The Australian olive oil market – quality and authenticity of olive oils labeled as Extra Virgin - Claudia Guillaume (25 mins)
4.25pm – 4.50pm	Non-regulatory quality considerations for Extra Virgin olive oils - Maria Tsimidou (25 mins)
4.50pm - 4.55pm	Close - Paul Miller (5 mins)

*This schedule is tentative and subject to change.

	EARLY On or Before 13 July 2009	REGULAR On or before 31 August 2009	LATE After 31 August 2009
Full Delegate	AUD280	AUD300	AUD320
Student	AUD180	AUD200	AUD220

7th ANNUAL OLIVE HARVEST WORKSHOP
"Focus on the Future"

2009 Damian Conlan Memorial Lecture: Dr Richard Gawel
Thursday and Friday, 1 and 2 October 2009 Rylstone Olive Press, RYLSTONE NSW

To view the program and register please click here.

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OTHER MEETINGS

In addition to the Pre-Congress Courses a number of other organisations have planned their meetings to coincide with the ISF Congress. Please see the details of those meetings listed below:

Name of Meeting	Date of Meeting	Location of Meeting
International Standards Organisation /TC34/SC11	TBC	Sydney Convention & Exhibition Centre
International Standards Organisation /TC34/SC2	TBC	Sydney Convention & Exhibition Centre
Australian Oilseeds Federation Annual Meeting	29 September 2009	TBC
New Zealand Fats and Oils Meeting	TBC	TBC
International Society of Fats Research Meeting	TBC	TBC

Please also be aware that the Australian Olive Association annual conference and exhibition will be held in Canberra immediately following the World Congress.

DO YOU WANT TO RUN A MEETING?

The Congress is holding a large amount of space at the Sydney Convention Centre during the core Congress dates. The Organising Committee is happy to consider applications from associations wanting to run committee meetings during the Congress. If you would like to apply for some meeting space please e-mail the Secretariat with the following details:

Name of your organisation
Name of the meeting
Date of the meeting
Length of the meeting
Number of delegates at the meeting
Catering, IT and AV needs
Room Set-up requirements

Please be aware of the following guidelines:

1. Meetings can only be run during meal breaks or outside session hours
2. The World Congress may be able to supply the room free of charge however any AV, IT or catering costs must be met by the meeting organiser.
3. The Congress Secretariat will not be responsible for any secretarial aspect of the meeting

All applications for meeting space must be received before 22 June 2009.

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