Sign Up for Courses, Pilot Plant Demonstrations, and More

Edible Oil/Products Processing Course August 01-04, 2021

SCHEDULE

  • 4:30 PM Registration, The Hampton Inn

  • 5:30 PM Short Course Orientation: How to Get The Most Out of a Training Program

  • 5:45 PM Dinner, Rudy’s BBQ (optional)

  • 7:40 AM Bus leaves hotel to Rudder Tower, Texas A&M University
  • 8:00 AM "Basics of Fats and Oils Chemistry; Factors Affecting
    Crude Oil Quality" – M.S. Alam
  • 9:00 AM "Vegetable Oil Extraction: Pros and Cons" – C. Teeter
  • 10:15 AM Break
  • 10:30 AM "Use and Benefits of Enzymes in Vegetable Oil Processing"
    – S. Gregory/J. Beam
  • 11:30 AM Lunch
  • 12:45 PM Group Photo
  • 1:00 PM “Removal of 3MCPD from Edible Oil” – L. Espinosa
  • 2:00 PM Break
  • 2:15 PM "Degumming of Crude Oils and Basics of Vegetable
    Refining" – W. Younggreen
  • 3:15 PM Bus leaves for Hopes Creek – Combined Acid
    Degumming and Caustic Refining Demonstration

    5:00 PM Bus leaves for hotel

  • 7:40 AM Bus leaves hotel for Rudder Tower, Texas A&M University
  • 8:00 AM "Deodorizer design and Heat Recovery" – L. Espinosa
  • 9:00 AM Break
  • 9:15 AM “Centrifuges and Decanters in Vegetable Oil Processing, Design, Operation and Maintenance” – G. Waranica
  • 10:30 AM 1AM "Absorptive Bleaching Materials and Processes" – J. Bello
  • 11:30 PM Graduation Lunch
  • 1:00 PM "Water Management Technology in the Refinery"– W. Younggreen
  • 2:00 PM “Filtration During Processing” – B. Boyd
  • 2:30 PM Palm Oil Sustainability- Dr. Tiger
  • 3:00 PM Bus leaves for Hopes Creek – Adsorptive Oil Refining Demonstration (Bleaching)
  • 5:00 PM Bus leaves for hotel
  • 7:40 AM Bus leaves hotel for Rudder Tower, Texas A&M University
  • 8:00 AM "Application of FT-NIR in Vegetable Oil Analysis" – D. Honing
  • 9:00 AM "Hydrodynamic Cavitation Technology for Vegetable Oil and Biodiesel Processing" - D. Litle
  • 10:00 AM Break
  • 10:15 AM "Employing Lab Scale Equipment to Resolve Plant Scale
    Issues" – F. Filippini
  • 11:00 AM "Purification of Biodiesel" – J. Bear
  • 11:30 AM "Application of Various Membranes in Vegetable Oil Processing" - C. Vabra
  • 12:30 Lunch Break
  • 1:30 Vacuum Systems: Operations and Troubleshooting” – A. Fris
  • 2:15 PM Bio-based Industrial Fluids & Lubricants" – S. Awbrey
  • 2:45 PM Bus leaves for Hopes Creek – Deodorization of
    Vegetable and Biodiesel Production
  • 5:00 PM Bus leaves for hotel
  • 6:30-8:00 PM Fun time at Grand Station Entertainment, College Station, TX 77840

ACCOMMODATIONS

Reservations for lodging should be made directly by attendee. A block of rooms has been reserved at the Hampton Inn for short course participants at the special rate of $84/night plus tax for single or double occupancy. Ask for the rate specifically and mention the Group Code “VEG.” Hotel reservations must be received before July 19, 2021 in order to get special rate. You can make your reservation by telephone, fax, or the internet:

When faxing or emailing hotel reservations, please include a credit card number to confirm your reservation, and also include your departure and arrival dates.

Hampton Inn
320 South Texas Avenue
College Station, Texas 77840, USA

Tel: (979) 846-0184; FAX: (979) 268-5807

www.collegestation.hamptoninn.com

TRANSPORTATION

Easterwood Airport at College Station is easily reached by about 10 flights daily. From Dallas/Ft. Worth International Airport connect via American Airlines. From Houston Intercontinental Airport connect via Continental Airlines. The airport code for Easerwood Airport 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).

REGISTRATION

The registration fee for the short course and pilot plant demonstrations includes Sunday evening mixer, daily lunch, refreshments at breaks, local transportation, a short course eBook manual, and certificate of completion. Registration fee is $1225.00 Registration fees are not refundable, but substitute personnel may be sent by the same firm. Space is limited; therefore, applications will be accepted on a first- come, first-served basis. Rights to substitute speakers, change topics and schedules as necessary to expedite the course are reserved. Participants must be pre-registered before arrival in College Station.

Click Here to Register

Please pay by check and make check payable to Fats and Oils R&D Center and mail to 4412 Uphor Court, College Station, TX 77845.

For registration inquiries, Please contact:

Fats and Oils R&D Center, LLC.
College Station, Texas 77845

Email: oilsandfats2020@gmail.com

Phone: (979) 229-3599

LOCATION AND FACILITIES

All lectures will be held at Rudder Tower and Hopes Creek, College Station, TX

INSTRUCTORS

  • Dr. Mohammad S. Alam, Chemical Engineering, Texas A&M University
  • Spencer Awbrey, Chief Technical Officer, Envirosource, Inc.
  • Jeremiah Bear, The Dallas Group of America, Inc.
  • Jorge Bello, Global Technical Service Manager, EP Engineering
  • Bill Boyd, LEEM Filtration
  • Dr. Rich Clough, Consultant
  • Leon Espinosa, Regional Sales Manager, DeSmet Ballestra North America
  • Frank Filippini, Applications Specialist, Oil-Dri Corporation of America
  • Allen Fris, Sr. Sales Engineer, Graham Corporation
  • Steve Gregory, Account Manager, DSM
  • Dr. David Honings, Senior Scientist, Perten Instruments, Inc.
  • Darren J. Litle, Director of Technical Sales-Oils & Fats Biodiesel, Arisdyne Systems Inc.
  • Greg Waranica, Oil & Fat Mechanical Equipment Manager, GEA, Mechanical Equipment US, Inc.
  • Stacy Williams, Fats and Oils R&D Center, Staff.
  • William Younggreen, Alfa Laval, Inc.
  • Dr. Tiger Tangavelu, Technical Director, Sime Darby Oils North America
  • Jesse Beam, DSM, USA
  • Carl Vabra Consultant

Vegetable Oil Frying TBA

SCHEDULE

  • 4:30 PM Registration, The Hampton Inn
  • 5:30 PM Short Course Orientation: How to Get The Most Out of a Training Program
  • 5:45 PM Dinner, Rudy’s BBQ (optional)
  • 7:40 AM Bus leaves hotel for Rudder Tower, College Station, TX
  • 8:00 AM "Basic Chemistry of Fats & 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 "Maximizing Shelf Life to Fried Foods” -M. Gupta
  • 11:15 AM "Analytical Methods for Deep Frying Assessment”- J. Ulahanan
  • 12:15 PM Lunch
  • 1:15 PM Group Photo
  • 1:30 PM "Hi-Oleic Oil: Availability, Price, Frying Data and Comparison with other Frying Oils” – B. Stobaugh
  • 2:30 PM Bus leaves for 11134 Hopes Creek Road, for practical demonstrations; Live frying of French fries with various selected frying oils and sensory evaluation of the fried products with discussion
  • 5:30 PM Bus leaves for hotel
  • 7:40 AM Bus leaves hotel for Rudder Tower, College Station, TX
  • 8:00 AM "3-MCPD and GE in Edible Oils” – J. Bello
  • 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" – G. Hicks
  • 11:15 AM ““Rapid Analysis of Frying Oil by -NIR” – D. Honings
  • 12:00 PM Graduation Lunch
  • 1:00 PM “Fryer Oil Treatment Made Easy” – M. Gupta
  • 2:00 PM “Vacuum Frying Vs. Convention Frying: Pros and Cons” -Dr. Rosana G. Moreira
  • 3:15 PM Bus leaves Hopes Creek for demonstration: Frying battered chicken with product and oil evaluation
  • 5:30 PM Course Wrap-Up; Bus leaves for hotel

ACCOMMODATIONS

Reservations for lodging should be made directly by attendee. A block of rooms has been reserved at the Hampton Inn for short course participants at the special rate of $84/night plus tax for single or double occupancy. Ask for the rate specifically and mention the Group Code “VEG.” Hotel reservations must be received before July 19, 2021 in order to get special rate. You can make your reservation by telephone, fax, or the internet:

When faxing or emailing hotel reservations, please include a credit card number to confirm your reservation, and also include your departure and arrival dates.

Hampton Inn
320 South Texas Avenue
College Station, Texas 77840, USA

Tel: (979) 846-0184; FAX: (979) 268-5807

www.collegestation.hamptoninn.com

TRANSPORTATION

Easterwood Airport at College Station is easily reached by about 10 flights daily. From Dallas/Ft. Worth International Airport connect via American Airlines. From Houston Intercontinental Airport connect via Continental Airlines. The airport code for Easerwood Airport 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).

REGISTRATION

The registration fee for the course and pilot plant demonstrations includes daily lunch, refreshments at breaks, local transportation, a short course eBook manual, and certificates of completion. Registration fee is $850. Registration fees are not refundable, but substitute personnel may be sent by the same firm. Space is limited; therefore, applications will be accepted on a first- come, first-served basis. Rights to substitute speakers, change topics and schedules as necessary to expedite the course are reserved. Participants must be pre-registered before arrival in College Station.

Click Here to Register

If paying by check, make payable to Fats and Oils R&D Center and mail to 4412 Uphor Court, College Station, TX 77845.

For registration inquiries, Please contact:

Dr. MS Alam
Fats and Oils R&D Center, LLC.
College Station, Texas 77845

Email: oilsandfats2020@gmail.com

Phone: (979) 229-3599

LOCATION AND FACILITIES

All lectures will be held at Rudder Tower and Hopes Creek, College Station, TX

INSTRUCTORS

  • Jorge Bello, Global Technical Service Manager, EP Engineering Clays
  • Monoj K. Gupta, President, MG Edible Oil Consulting Int’l. Inc., Lynnwood, WA, USA
  • Fairus Hidzir, Regional Manager, Malaysian Palm Oil Board
  • George Hicks, Manager of Innovation & Development, Dallas Group of America
  • David Honigs, Senior Scientist, Perten Instruments Inc.
  • Dr. Min Hu, Senior Application Scientist, Food Protection, DuPont Nutrition and Health
  • Dr. Rosana G. Moreira, Professor of Biological & Agricultural Engineering, Texas A&M University
  • Caleb Reyes, Director of Sales, Heat and Control Inc., Hayward, CA, USA
  • Bryan Stobaugh, Director of Licensing and Genetics, Missouri Soybean Merchandising Council
  • Joby Ulahanan, Lab Director, Crystal Filtration / Filsorb/ Quartz analytics
  • Stacy Williams, Technician, Process Engineering R&D Center, Texas A&M University

Trends in Margarine and Shortening Manufacture, Non-Trans Products TBA

SCHEDULE

  • 4:30 PM Registration, Hampton Inn
  • 5:15 PM Short Course Orientation: “How To Get The Most Out of a Training Program”
  • 5:30 PM Dinner, Rudy’s BBQ (optional)
  • 7:40 AM Bus leaves hotel to Rudder Tower, Texas A&M University
  • 8:00 AM "Chemistry of Vegetable Oils" – M.S. Alam
  • 9:00 AM "Margarines and Spreads: Product Quality and Safety Evaluation” — R. Gnanasambandam
  • 10:00 AM Break
  • 10:15 AM “Lecithin and Its Application in Margarine and Shortening” - A. Rumayor
  • 11:15 AM Group Photo
  • 11:30 AM Lunch
  • 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” – L. Espinosa
  • 2:15 PM "Crystalization of Palm Oils" – L. Espinosa
  • 2:45 PM Campus/MSC Tour
  • 3:45 PM Bus leaves for George Bush Library/Museum Tour
  • 5:00 PM Bus leaves for hotel
  • 7:40 AM Bus leaves hotel for Fats and Oils R&D Center at 11134 Hopes Creek Road
  • 8:00 AM "Crystallization and Processing Technology” – K.F. Hoyer
  • 9:30 AM “Functional Ingredients for Margarines and Shortenings” – J. Neddersen
  • 10:50 AM "Crystallization of Fats/Crystallizer" – J. Neddersen
  • 11:35 AM Break
  • 11:45 AM “Quality Preservation Systems in Shortening and Spreads” – B. Binbuga
  • 12:30 PM Lunch
  • 1:45 PM Demo (Soft tables Margarine) – K.F. Hoyer
  • 2:30 PM Break
  • 2:45 PM “Global Oils and Fats Supply for Solid Fats/Margarine Production” – F. Hidzir
  • 3:45 PM “Oil Palm Sustainability” – T. Tangavelu
  • 4:45 PM Bus leaves for hotel
  • 7:40 AM Bus leaves hotel for Fats and Oils R&D Center at 11134 Hopes Creek Road
  • 8:00 AM "Processing Equipment Evaluation" – A. Sievers
  • 9:00 AM Demo (Puff Pastry Margarine) – K.F. Hoyer
  • 10:30 AM Break
  • 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 Break
  • 3:30 PM “Applications of FT-NIR in Margarine and Shortening Analyses” – J. Hudson
  • 4:30 PM Bus leaves for hotel
  • 7:40 AM Bus leaves hotel for Fats and Oils R&D Center at 11134 Hopes Creek Road
  • 8:00 AM Demo (N2 Incorporation in Margarine/Shortening Products) and (Process Understanding) - K.F. Hoyer/M. Sorensen
  • 9:30 AM Break
  • 9:45 AM Product Evaluation – K.F. Hoyer
  • 10:45 AM Final Remarks and questions from participants – MS Alam
  • 11:00 AM Short course Adjourns

ACCOMMODATIONS

Reservations for lodging should be made directly by attendee. A block of rooms has been reserved at the Hampton Inn for short course participants at the special rate of $84/night plus tax for single or double occupancy. Ask for the rate specifically and mention the Group Code “VEG.” Hotel reservations must be received before July 19, 2021 in order to get special rate. You can make your reservation by telephone, fax, or the internet:

When faxing or emailing hotel reservations, please include a credit card number to confirm your reservation, and also include your departure and arrival dates.

Hampton Inn
320 South Texas Avenue
College Station, Texas 77840, USA

Tel: (979) 846-0184; FAX: (979) 268-5807

www.collegestation.hamptoninn.com

TRANSPORTATION

Easterwood Airport at College Station is easily reached by about 10 flights daily. From Dallas/Ft. Worth International Airport connect via American Airlines. From Houston Intercontinental Airport connect via Continental Airlines. The airport code for Easerwood Airport 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).

REGISTRATION

The registration fee for the short course and pilot plant demonstrations includes Sunday evening mixer, daily lunch, refreshments at breaks, local transportation, a short course eBook manual, and certificate of completion. Registration fee is $1350. Registration fees are not refundable, but substitute personnel may be sent by the same firm. Space is limited; therefore, applications will be accepted on a first-come, first-served basis. Rights to substitute speakers, change topics and schedules as necessary to expedite the course are reserved. Participants must be pre-registered before arrival in College Station.

Click Here to Register

You can pay by credit card (American Express, Visa, or Master Card).

If paying by check, make payable to Fats and Oils R&D Center and mail to 4412 Uphor Court, College Station, TX 77845.

For registration inquiries, Please contact:


Fats and Oils R&D Center, LLC.
College Station, Texas 77845

Email: oilsandfats2020@gmail.com

Phone: (979) 229-3599

LOCATION AND FACILITIES

All lectures will be held at Rudder Tower and Hopes Creek, College Station, TX

INSTRUCTORS

  • Dr. MS Alam, Chemical Engineering, Texas A&M University
  • Leon Espinosa, Regional Sales Manager, DeSmet Ballestra
  • Ravin Gnanasambandam, Principal Scientist-Ingredients Technology; Dairy Foods R&D, Land O Lakes, Inc.
  • Klaus Funch Hoyer, Innovation Centre Manager, SPX Flow Technology
  • Fairus Hidzir, Regional Manager, MPOB, Washington D.C.
  • Dr. Min Hu, Senior Application Scientist, DuPont Nutrition and Health
  • John Neddersen, Senior Applications Specialist Ftas & Oils, DuPont Nutrition & Health
  • Andres Rumayor, Lipids Area Manager, Palsgaard Mexico
  • Alf Sievers, Process Category Sales Manager & Product Development Coordinator Global Fats & Oils, SPX Flow Technology
  • Dr. Tiger Tangavelu, Technical Director, Olera Shortening and Oils
  • Stacy Williams, Staff, Fats and Oils R&D Center