4th International Symposium on Deep-Frying

- Tastier and Healthier Fried Foods -

Hagen/ Germany, 11-13 January 2004

New Recommendations on Frying Oils

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Deep-Frying has been a very popular method of food preparation since living memory. During the heating period many deterioration products are formed which can lead not only to bad flavouring of the fried produce but also cause unpleasant smoking or string foaming. Often the consumer suffers from a gastrointestinal distress after consuming fried foods in restaurants. The formed compounds do not have well proven detrimental effects to health. This may be the reason for there not being specific laws concerning the evaluation of frying fats from the health authorities' point of view. Newer scientific findings about acrylamide, cyclic compounds, heterocyclic aromatic amines in fried food or mutagenic polycylic aromatic hydrocarbons in the fume of cooking oils may change this careless attitude to fear. Furthermore, new quick tests and analytical procedures will be demonstrated. The application of stabilizing agents and other additives for the prolongation of the lifetime of fats and oils in the fryer will also be discussed. The symposium should be an opportunity for all who are interested in the field of deep frying processing to update their knowledge and to discuss open questions. The past has demonstrated how important the DGF Symposia on Deep Fat Frying are. I look forward to seeing you in Hagen.

Christian Gertz, DGF Division "Analysis and Standard Methods"


Local organizer: Dr. Christian Gertz, CUA Hagen, Hagen, Germany

The conference language is English.


Sunday, January 11, 2004

18.00 Get together in the cellar of the Arcadeon

Monday, January 12, 2004

8:00 Registration

8:45 Welcome and short review of the last Symposia

Health and legal aspects

9:00 Legal regulations of fats and oils in Europe (Abstract)
Prof. Dr. A.Huyghebaert, Faculteit van de Landbowweetenschappen, Lab. Voor Levensmeddelenchemie, Gent, Belgium
Full Lecture

9:30 Coronary risk: trans- and saturated fatty acids (Abstract)
Prof. Dr. Gerhard Jahreis, University Jena, Germany
Full Lecture not available

10:00 Oxidative stressed frying fats and oils- Potential role for health (Abstract)
Prof. Dr. Nikolaos K. Andrikopoulos, Harokopio University, Departement of Science of Dietetics-Nutrition, Kallithea, Athens- Greece
Full Lecture

10:30 Coffee Break

11:00 Formation of volatile compounds in cooking oil fume(Abstract)
Dr. Matthias Weigl, Zentrallabor der Berufsgenossenschaft Nahrungsmittel und Gaststätten, Potsdam, Germany
Full Lecture

11:30 Chemistry, formation and occurrence of genotoxic heterocylic aromatic amines in fried products (Abstract)
Dr. Michael Murkovic, Graz University of Technology, Department of Biochemistry and Food Chemistry, Graz, Austria
Full Leture not available

12:00 Savety of fried Foods based on HACCP principles (Abstract)
Prof. Dr. C. Tzia, National Technical UNiversity of Athens, Greece
Full Lecture

12:30 Lunch

Frying as a science

13:30 Deep Frying as a science (Abstract)
Richard F. Stier, Consulting Food Scientists, Sonoma, USA
Full Lecture

14:00 New theoretical and practical aspects of the frying process (Abstract)
Dr. S.Parkash Kochhar, Reading, UK, Dr. Ch.Gertz, Hagen, Germany
Full Lecture

14:30 Formation and occurrence of short-chain fatty acids and oxidised monomeric triglycerides during deep-frying (Abstract)
Dr. M. Carmen Dorbarganes, Instituto de la Grasa, Sevilla, Spain
Full Lecture not available

15:00 Coffee Break

Applied frying

15:30 Developments in fats and oils for commercial frying (Abstract)
Dr. Barry Rossel, UK
Full Lecture

16:00 Frying: Advances in Filtration & Adsorbent Technology(Abstract)
B.S. Cooke, The Dallas Group of America Inc., Jeffersonville/IN, USA
Full Lecture

16:30 Optimising baking and frying process using oil-improving agents (Abstract)
Dr. Christian Gertz, Official Institute of Chemical Analysis, Hagen, Germany
Full Lecture

17:00 Coffee Break

17:30 Hydrogenated fats and oils in frying applications (Abstract)
Bernd Brinkmann WALTER RAU Neusser Öl und Fett AG, Neuss, Germany
Full Lecture not available

18:00 Effectiveness of dimethylpolysiloxane during deep-frying (Abstract)
Dr. M. Carmen Dorbarganes, Instituto de la Grasa, Sevilla, Spain
Full Lecture not available

18:30 Temperature controlling during deep frying process
Hans Werner Schmidt, Enodis Deutschland GmbH, Herborn, Germany

20:00 Conference Dinner

Tuesday, January 13, 2003

9:00 Frying oil re-circulation system: New construction of a fryer to improve heat transfer and minimize fat consumption during deep frying (Abstract)
Bernd Nockemann, NowaFrit, Halver, Germany
Full Lecture

9:30 Tests to monitor quality of deep-frying fats and oils (Abstract)
Richard F. Stier, Sonoma, US
Full Lecture not available

10:00 New chromatographic methods to detect deterioration products in used frying fats and oils (Abstract)
Dr. Erhard Schulte, Institut für Lebensmittelchemie der Universität, Münster, Germany
Full Lecture not available

10:30 Coffee Break

Acrylamide management

11:00 Acrylamide- Where we are today? (Abstract)
Andreas Kliemant, Federal Office of Consumer Protection and Food Safety, Bonn, Germany
Full Lecture

11:30 Analytics and formation routes of acrylamide in heated potatoe products(Abstract)
Dr. Rüdiger Weisshaar, Chem. und vet. Untersuchungsamt Stuttgart, Germany
Full Lecture

12:00 Factors affecting the content of acrylamide during deep-fat frying (Abstract)
Dr. Bertrand Matthäus, BAGKF, Münster, Germany
Full Lecture not available

12:30 Possibilities in simulating frying processes with respect to minimizing acrylamide contents (Abstract)
Dr.ing. Knuth Franke, Deutsches Institut für Lebensmitteltechnik (DIL) e.V., Quakenbrück, Germany
Full Lecture

13:00 Lunch

14:00 Discussion and Recommendations

15:00 End

Practical Demonstrations of new developments in frying technology and quality management will be presented during the coffee breaks.

General Information


The Symposium will take place at the Arcadeon-Center, Lennestrasse 91,D-58093 Hagen-Halden, Germany
Tel: +49-2331-35750 Fax: +49-2331-357-200
E-Mail: info@arcadeon.de

The Congress Office is located in the Arcadeon Hagen and is at your service
Sunday, January 10 16:00 to 18:00
Monday, January 11 08:00 to 18:00
Tuesday, January 12 08:30 to 14:00

Registration Fees:

Status until December 19, 2003 after December 19, 2003
DGF and Euro Fed Lipid Members 540 Euro 590 Euro
Non-Members 590 Euro 640 Euro
Students 200 Euro 250 Euro

To register please make use of the online booking system alternatively complete the printed registration form (one form per participant) .

Non-members are encouraged to apply either to DGF- membership or for Euro Fed Lipid membership to get reduced rates.

Registration is valid after receipt at the DGF headquarter. Conference tickets will be handed out at the registration desk and are not transferable. The registration fee includes entry to the scientific program, the book of abstracts, a list of participants, drinks during coffee breaks, lunch on Monday and Tuesday, the conference dinner and get-together dinner.

Hotel Accommodation

For room reservation please indicate your requirements on the registration form. The Arcadeon Center offers 78 hotel rooms (80 €/night). Rooms are subject to avaiability at the time of booking. Please note that customers will be held accountable for non-occupany of reserved rooms.

Alternatives are Bentheimer Hof, Hagen-Hohenlimburg, Stennertstrasse 20, Fax.:+49-2334-4826 and the Mercure Hotel, Hagen, Wasserloses Tal 4, Fax.: +49-2331-391153


Cancellation received on or before December 19, 2004 will be refunded in full less a 50 € processing fee. After that date the cancellation charge is 50 % of the registration fee. Should the congress be cancelled, the DGF is not responsible for incidental costs incurred by registrants.

How to get there:

By Car:

Coming from the A 45

Take A45 to "Hagener Kreuz" Change to A46 direction Hagen: After approx. 800m take exit "Feithstraße/Halden" and turn left onto Feithstraße. After approx. 800 m you will pass a BP petrol station on the left. Turn left into Berchumer Straße. Drive through the village Halden (approx. 1 km); The Berchumer Straße changes to Sudfeldstraße; after approx. 150 m turn left onto Lennestraße.

Coming from the A1

Exit Hagen-Nord and continue in the direction of Iserlohn/Hohenlimburg. At the first traffic light turn right, (Iserlohn/Hohenlimburg) Remain on this road passing two more traffic lights. You are now on Schwerter Straße. After 600 m turn right at the traffic light into Buschmühlenstraße, direction "Gewerbegebiet Lennetal". Continue for about 2 - 3 km to a traffic light. Head straight on until you see the building of ABX Logistics on the left. After 300 m turn right into Südfeldstraße. Look for the "ARCADEON" sign and after about 500 m turn right into the driveway.


Additional Information:

Deutsche Gesellschaft für Fettwissenschaft (DGF) P.O. Box 90 04 40 D- 60444 Frankfurt/ Main Germany Phone: +49 69 7917 533, Fax: +49 69 7917 564 E-Mail: amoneit@dgfett.de

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