The 8th International Symposium on Deep-Fat Frying in Munich continues the long tradition of symposia since 1973. With these series of symposia
the European Federation for the Science and Technology of Lipids (Euro Fed Lipid) has established an important platform for food producers,
sciences, official and commercial laboratories, marketing and consumers to present and to discuss the latest news on deep-fat frying.
Although the process of deep-fat frying is known since nearly 4000 years and it is one of the most popular processes for food preparation with
an increasing market world-wide a lot of questions are still under discussion. The complex and dynamic process taking place at the surface of the
food but also in the oil is still not understood comprehensively. Nowadays it is realized that chemical and physical changes of fats and oils at
elevated temperatures cannot be explained by autoxidation only, but more knowledge is necessary to improve food quality. Since a remarkable part
of oil is taken up by food the focus of interest also has to be on aspects important for maintaining the oil quality.
In this context new mechanisms taking place during the frying process have to be discussed. This may help to develop heat stabilizing agents
based on natural sources and to optimize the frying process.
As a result from the last seven symposia on deep-fat frying recommendations on regulatory guidelines for the evaluation of used frying oils and
fats, but also on issues such as acrylamide or trans-fatty acids in foods or information on the frying process have been released traditionally
to achieve a better understanding of the frying process within the whole processing chain with respect to healthier and better food products.
Several of these recommendations have found their way into practice.
The technical program of the forthcoming symposium will cover all aspects necessary for a better understanding of the frying process. It will
provide a comprehensive overview on the theory and the modeling of the frying processing, but also discuss the occurrence of contaminants and
degradation products. Furthermore, the 8th symposium will show possibilities to improve the quality and heat stability of frying oils by addition
of natural compounds or filtering and oil treatment. New analytical methods for a fast and easy quality control to monitor the degradation of
oil in the fryer and probable formation of toxic compounds during frying will also be presented.
Thus, the 8th International Symposium on Deep-fat frying is intended for all persons from food producers, sciences, official and commercial
laboratories, marketing and consumers who are involved into the production of fried food, research on the frying process or the assessment of
used frying oils or interested in deep-fat frying in general. The aim of the symposium is to provide the participants with new information on frying and to discuss the latest findings in order to make the market of fried products fit for the future.
We look forward to welcoming you in Munich in September 2015.
|Richard F. Stier
In cooperation with the oils&fats trade fair we are pleased to offer a very cost effective all-inclusive package
for companies active in the area of deep-frying which have not exhibited before at the oils&fats trade fair.
Euro Fed Lipid has negotiated a joint Deep-Frying exhibition space within the main oils&fats trade show.
This space will host all social/networking events (Welcome reception, Bavarian evening, coffee breaks, lunch breaks) of the Deep-Frying symposium,
which takes place in the upper level of the building.
Exhibiting in the main hall of the fair will allow you to contact the visitors from all areas of the oils&fats industry and all fair exhibitors
in addition to the participants of the Deep-Frying Symposium.
For a 2500 Euro (+VAT) investment to become a Gold Sponsor you get the following package:
- A standard 9sqm booth with walls, carpeting, lights, table, infocounter, 2 bar stools, brochure display stand, electricity.
- A basic entry in the exhibition catalogue
- Two exhibitor passes for the oils&fats trade show
- One complimentary registration for the Deep-Frying Symposium
- Opportunity to present a sponsor talk during the Deep-Frying Symposium
- Company logo/link on the symposium webpage and all printed matter of the Deep Frying Symposium.
To confirm your package please contact the headquarters
Euro Fed Lipid
60486 Frankfurt, Germany
Phone: +49 69 7917 345
Fax +49 69 7917 564
If you do not qualify for the all inclusive package or for other requirements please contact firstname.lastname@example.org
Oils & Fats International is publishing a special exclusive feature on Deep Fat Frying in the lead-up to Euro Fed Lipid’s 8th International
Symposium on Deep Fat Frying, running alongside the oils+fats international trade fair in Munich Germany from the 15-17 September.
This feature in the June issue of OFI examines the many factors that need to be taken into account to protect the quality and flavour of fried
foods and address consumer health concerns including frying oils, minimising oil degradation during frying, oil update and heat transfer,
and analytics and quality assurance.
Oils & Fats International is the world’s leading publication to the edible oils and fats marketplace with a print circulation of 6,500 copies,
plus the digital online version available at www.ofimagazine.com with 59,000 recipients as well as the additional copies at the oils+fats
trade fair in Munich.
Advertising in this important issue of Oils & Fats International will raise your company profile and deliver your sales message to our global
readership, communicating to both your current and future clients, with a key feature in your market sector, distributed at the forthcoming show
To advertise in this issue please contact Mark Winthrop-Wallace at email@example.com
Tel: 00 44 1737 855114 or Anta Revis firstname.lastname@example.org
– Tel 00 44 1737 855068.
Copy deadline for inclusion is Friday the 29 May 2015
Richard F. Stier
Consulting Food Scientists, Sonoma, CA/ USA
Richard Stier is a consulting food scientist with international experience in food safety (HACCP), food plant sanitation,
quality systems, process optimization, GMP compliance, and food microbiology. He has worked with a wide range of processing
systems and products, including canning, freezing, dehydration, deep-fat frying, aseptic systems, meat processing and processing.
He has shown a unique ability to work with companies at all levels, from top management, including marketing, to line workers,
to understand, develop and implement systems to enhance operations. Stier has been instrumental in helping processors, including
many small processors develop the quality, food safety and sanitation systems needed to compete in today's market and grow their
business. He is also a food safety, GMP, and quality systems auditor. Stier has worked in Asia, Africa, Australia, Central and
South America, and Europe. All totalled, he has done projects in over forty countries.
Stier has been certified as a seafood HACCP instructor (AFDO) and by the HACCP Alliance.
Stier has a B.S. in Food Science from Rutgers University and an M.S. in Food Science and Technology from the University of
California at Davis. He is a member of the IFT, IAFP, and the NCAACC. He is past Chairman of the Northern California Section
of the IFT and of the Northern California Section of the AACC, a past-Chairman of IFT's Refrigerated and Frozen Foods Executive
Committee, is a former member of the IFT Program Committee, a past-Chair of IFT's Continuing Education Committee and former
councilor representative to the IFT's Executive Committee. He is a Contributing Editor to "Baking & Snack", "Food Engineering",
and serves on the editorial board of Food Safety Magazine. He has served on the IFT's ad hoc panel assembled to comment on proposed
food safety regulations and is a member of the United States delegation for TC-34, the technical committee charged with developing
the ISO 22000 standard.
Dr. Felix Aladedunye,
University of Lethbridge, Canada
Felix Aladedunye holds a Ph.D in Organic (Natural Products) Chemistry from the premier University of Ibadan (Nigeria) and a second doctorate
degree in Biomolecular (Food) Science from the University of Lerthbridge (Canada). For the past 10 years Felix has been working on the development
of natural antioxidants with therapeutic properties specifically designed for frying applications. He has made several presentations at both
national and international conferences and published over 40 research papers on natural antioxidants and the chemistry of frying oils.
Felix was an Alexander von Humboldt fellow hosted by the Max Rubner-Institut, Detmold (Germany) and has taught for several years at the Olabisi
Onabanjo University (Nigeria) and the University of Lethbridge (Canada). He is currently with the Lucerne Foods, Lethbridge, and also holds an
Adjunct Professorship appointment with the Department of Nutritional Sciences, University of Manitoba (Canada).
Dr. Olivier Vitrac
Senior researcher at the French National Institute for Agricultural Research (INRA), Massy, France
Olivier Vitrac is a specialist of mass transfer in porous media and polymers. His approaches combine multiscale modeling (from molecules to the
supply chain) and devoted experiments at various scales. His current research activity focuses on the molecular mechanisms of diffusion of
organic substances in thermoplastics and elastomers, but Olivier continues to supervise PhD and postdoctoral works in the field of deep frying.
These include: oil uptake reduction, coupled between oxygen transport and oil oxidation, frying process design.
Dr. Gloria Marquez-Ruiz
Spanish National Research Council, Madrid, Spain
Gloria Marquez-Ruiz received her M.S. (1985) and Ph.D. (1989) degrees in Pharmacy at the University of Sevilla, Spain; and carried out her
Postdoctoral Project at the Department of Nutrition in the University of California, Davis (1989-1991). She developed her research activity
at the "Instituto de la Grasa" of the Spanish Council for Scientific Research (CSIC) in Sevilla from 1986-89 and 1991-2003. From 2003 to date,
she is Research Scientist at the "Instituto de Ciencia y Tecnologia de Alimentos y Nutricion (ICTAN-CSIC)" in Madrid.
Her main area of research
focuses on analytical and nutritional studies on frying oils and fats. She has published 125 scientific papers including 24 book chapters,
and participated in 44 international and national projects funded by public and private institutions.
Dr. Pierre Gonde
PhD in Food Science, SupAgro Montpellier (France)
(Thesis and more than 15 communications and scientific publications)
Agronomist, speciality Food Science (Supagro Montpellier)
Regulatory Affairs, CSR Manager, Mc Cain Continental Europe
21 years experience in Food Regulation, Food safety, Nutrition, Frying oils
Recognized expert in process contaminants in potato products, nutrition and oils on European level
Crisis Management communication
President of the Law Task force of EUPPA (European Potato Processor Association):
Voice of the European Potato Industry about process contaminants, Nutrition, Food Safety
Several scientific publications and communications about acrylamide in food and fried potato products
Members of different Commissions of Food Drink Europe, French Food Industry Association (ANIA), Frozen Food Industry: Nutrition,
Consumer Information, Process contaminants, Contaminants, Ingredients
Others: Experience in quality management, research and development of foods, production, sensory
English, German speaker
Member of evaluation committee of thesis (Gent University Belgium); reviewer scientific publications about acrylamide and fried products
Lectures in French Universities and High Schools
Dr. Bertrand Matthäus
Food Chemist, Scientist at the Max Rubner-Institute, Federal Research Institute for Nutrition and Food, Detmold, Germany
In this position he is responsible for research dealing with the improvement of the quality of fats and oils, especially rapeseed
oil, with the investigation of frying processes, with contaminants like acrylamide, phthalates or 4-hydroxy-2-trans-nonenal,
3-MCPD-esters and with the investigation of oxidation processes in edible fats and oils.
Since more than 20 years he has worked for the Max Rubner-Institute. He has published more than 200 articles, scientific papers and
chapters of books. In several projects he worked together with the industry to evaluate and improve the quality of frying oils but
also virgin rapeseed oil. He has presented lectures during the last four International Symposiums on Deep-Fat Frying held in Germany
and USA and is co-organizer of several symposiums on Fats and Oils given for the industry. Matthäus is a member of the Euro
Fed Lipid association and the German Society for Fat Science.
Dr. Rüdiger Weisshaar
Official Chemical Investigation Institute, Stuttgart, Germany
Dr. Rüdiger Weisshaar is food chemist and since 1985 member of scientific staff of CVUA Stuttgart (official food control laboratory),
with experience in different fields e.g. radiochemical analysis and analysis of veterinary drug residues.
Since 2002 he is head of laboratory of lipid analysis and analytics of process borne contaminants (e.g. PAH, acrylamide, 3-MCPD esters)
at CVUA Stuttgart.
He is member of German Chemists Society (GDCh), German Society of Fat Science (DGF) and European Federation for the
Science and Technology of Lipids (Euro Fed Lipid) and published
more than 30 articles about different aspects of food chemistry and food analysis in German and international scientific journals.
Prof. Jan Fritsche
Hamburg University of Applied Sciences, Hamburg, Germany
-Study of Food Chemistry, PhD in food chemistry (University of Hamburg, Prof. Dr.Dr. Hans Steinhart), post-doc at the US Food and Drug
Administration, Washington DC.
-Several international R&D management assignments in a globally operating FMCG company (Netherlands, Germany).
Since 2006 Professor for Food Science at the HAW Hamburg (Germany) with teaching and research focus on product development, quality assurance,
food technology and food sustainability. Head of food technology laboratory.
Runs research projects on food control 2.0, food safety and process optimization.
More information (publications etc.) is available at: http://www.ls.haw-hamburg.de/~aao346/
Dr. Christian Gertz
Dr. Gertz was director of the Official Institute of Chemical and Food Analysis in Hagen. His experience in fats and oils
extends over 35 years.
Since 1997 he has co-chaired the Analysis and Standard Methods division of German Society for Fat Science (DGF) and has been
responsible for the editing of the DGF Standard Methods for many years.
He is member of the "Joint Committee for the Analysis of Fats, Oils, and Fatty Products" of DIN, Federal Health Office and DGF.
He is also involved with various international working groups in Europe and the German Sensory Panel of Olive Oil.
He has published more than 70 scientific papers including 3 book chapters and edited 2 books. His area of research includes all
aspects of frying processing (analytics, HACCP, thermooxidative degradation, heat stabilizing agents, fat quality) and analysis
of fats and oils (Olive oil and the development of chemometric methods to identify fats and oils).
His awards include: in 1982, the Josef Schormüller Foundation by the German Food Chemical Society and in November 2004 he received
the Normann Medal by the German Society for Fat Research (DGF).
Filtercorp, Shawell, UK
Graduate Aeronautical Design Engineer, but spent 30 years in the process
Initially as a Project Engineer in the petrochemical industry. Then moving
as a Technical Sales Engineer for Westfalia Separators, part of GEA, and
working in all industry sectors.
I have spent the last 19 years with Carlson Filtration Ltd, as a Technical
Sales Engineer/Manager specialising in micro filtration systems. Within this
position I have heavily involved in frying oil filtration and treatment
solutions working towards solutions to meet the varying challenges the
frying industry has to offer.
Dr. Knut Franke
Food Engineer, Scientist at the German Institute of Food Technologies, Quakenbrueck, Germany
Since 2008 he has been the head of the new research department for food robotics at the institute, but he has a long-term experience in
frying processes and their modelling. He was involved in research projects regarding stability of frying oils and opportunities to extent
the usage period of these oils. Formation of acrylamide during frying and possibilities to reduce this substance but maintain
quality of French fries was another topic of his research work. For this purpose he compared frying processes in different types of equipment.
Furthermore, he carried out frying projects together with partners from industry to test performance of oils and to develop alternative frying
processes. He was also involved in projects regarding reduction of 3-MCPD-esters and other compounds in refined oils.
Despite the fat and oil research, he has a long-term experience in confectionery manufacturing, egg processing and process modelling.
During his scientific career he has published more than 75 articles and scientific papers. More than 85 oral presentations have been
given by him on national and international conferences.
Bobby Kane, Heat&Control, UK
Bobby Kane is the Sales Manager responsible for the Europe and Middle East regions for Heat and Control and
specialist in the food processing and industrial frying equipment and technology.
Bobby started his career in the Whisky industry before moving onto fresh meats and pet food, before in 1996
he joined Heat and Control in a Sales role in the newly formed Packaging Division in the Scotland facilities.
Following structural changes, Bobby took on a Sales role that encompassed all of the Heat and Control
equipment ranges before becoming the Sales Manager for Europe and Middle East.
Bobby has been responsible for this region for the last 10 years and has seen significant growth in the market.
To register for the congress please use the online registration.
or send back the fax registration form to:
Euro Fed Lipid
P.O. Box 90 04 40
60444 Frankfurt/Main, Germany
Phone: +49/69/7917/345, Fax +49/69/7917/564
Registration is valid after receipt at the Euro Fed Lipid headquarters. Conference tickets will be handed out at the registration desk.
|| until 21 August 2015
|| after 21 August 2015
* Euro Fed Lipid or Euro Fed Lipid Member Associations
** The student status is granted to undergraduate, postgraduate and Ph.D. students. Please provide a suitable proof of your student status with the registration (e.g. copy of the student card, confirmation of the institute or similar).
Registration fees are not subject to value added tax (tax exemption according § 4 Nr. 22a UStG).
The registration fee includes:
-Entry to the trade fair "oils+fats"
-Entry to the scientific programme
-Book of abstracts
-List of participants
-Free registration for the opening mixer and the Bavarian Evening
-Coffee Break beverages
After registration you will receive an invoice.
Paying by Bank Transfer:
Please transfer the total fees (free of bank commission) to:
Euro Fed Lipid e.V.
Deutsche Bank, Frankfurt/ Main
Account No. 2401 610 00
BLZ 500 700 24 (Routing Number)
IBAN DE 71 500 700 240 240 1610 00
Please quote your reference number.
Paying by Credit Card
We accept Visa, MasterCard and AMEX
PLEASE NOTE THAT YOUR PARTICIPATION IS NOT GUARANTEED UNTIL THE REGISTRATION FEE HAS BEEN PAID.
THUS MAKE SURE TO PAY IN ADVANCE.
WE RESERVE THE RIGHT TO REFUSE ACCESS TO THE CONGRESS UNTIL FULL PAYMENT HAS BEEN RECEIVED.