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| Richard F. Stier Sonoma, CA/USA |
Christian Gertz Hagen, Germany |
Bertrand Matthäus Detmold, Germany |
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.| <<< | ||
| 12:00-17:00 | Arrival and Registration | |
| until 17:00 | Opportunity to visit the trade show oils+fats | |
| 17:00- | Welcome Reception in the expo area |
| <<< | ||
| 08:30 | Welcome and Opening Richard F. Stier, Sonoma, CA/USA | |
| 1st Session: Theory of Frying | ||
| 08:45-09:30 | "Fundamentals of Frying" Felix Aladedunye, University of Lethbridge, Canada | |
| 09:30-10:00 | "Heat and Mass Transfer During Frying" Olivier Vitrac, INRA, Massy, France | |
| 10:00-10:30 | "Nutritional and Physiological Effects of used Frying Oils and fried Products" Gloria Marquez-Ruiz, Spanish National Research Council, Madrid, Spain | |
| 10:30-11:00 | Coffee Break, Expo | |
| 2nd Session: Contaminants and Degradation Products | ||
| 11:00-11:30 | "Acrylamide in fried Food" Pierre Gonde, French Food Industry Association, Villeneuve, France | |
| 11:30-12:00 | "Are 3-MCPD and Glycidyl Esters in Frying Oils relevant?" Bertrand Matthäus, Max Rubner- Institute, Detmold, Germany | |
| 12:00-13:00 | Lunch, Expo | |
| 13:00-13:30 | "Analysis of Monomere Oxidation Products in Frying Oils" Gloria Marquez-Ruiz, Spanish National Research Council, Madrid, Spain | |
| 13:30-14:00 | "Epoxy Fatty Acids - A new Parameter for evaluating Frying Oil Quality" Rüdiger Weißhaar, Official Chemical Investigation Institute, Stuttgart, Germany | |
| 14:00-14:30 | "Volatile Compounds - A sensitive Tool to detect Quality Changes in Deep-frying Oils?" Jan Fritsche, Hamburg University of Applied Sciences, Hamburg, Germany | |
| 14:30-15:00 | Coffee Break, Expo | |
| 3rd Session: Quality and Analytics | ||
| 15:00-15:30 | "Application of Near Infrared Spectrophotometry to the Study of the Degradation Products of Fats" Christian Gertz, Maxfry, Hagen, Germany | |
| 15:30-16:00 | "Analysis of Fat Deterioration-Comparison of some Quick Tests" Rüdiger Weißhaar, Official Chemical Investigation Institute, Stuttgart, Germany | |
| 16:00-16:30 | "Measuring and Differentiation Oxidative Activity and Thermal Degradation" Bertrand Matthäus, Max Rubner- Institute, Detmold, Germany | |
| Sponsor talks | ||
| 16:30-16:40 | "Monitoring and Evaluation of Used Frying Oil by measuring TPM" Stephanie Burchardt, Testo AG, Titisee, Germany | |
| 16:40-16:50 | "Is Plant Extracts a better Antioxidant than Synthetic?" Pramod Francis, Prasan Solutions, Cochin, India | |
| 17:00- | Bavarian Evening in the Expo |
| <<< | ||
| 4th Session: Stabilisation | ||
| 08:30-09:00 | "Natural Compounds as Stabilizer of Frying Oils" Felix Aladedunye, University of Lethbridge, Canada | |
| 09:00-09:30 | "Impact of Canolol enriched Extract on Oil Quality Parameters in Deep-frying" Bertrand Matthäus, Max Rubner-Institute, Detmold, Germany | |
| 09:30-10:00 | "Filtering and Oil Treatment" Neil McLeod, Filtercorp, Shawell, UK | |
| 10:00-10:30 | Coffee Break, Expo | |
| 5th Session: Modelling of the Frying Process | ||
| 10:30-11:00 | "Comparison and Standardization of Domestic Frying Processes" Knut Franke, DIL, Quakenbrück, Germany | |
| 11:00-11:30 | "Simulation of the Frying Process" Christian Gertz, Maxfry, Hagen, Germany | |
| 11:30-12:00 | "Importance of properly designed Frying Studies" Richard F. Stier, Sonoma, CA/USA | |
| 12:00-12:30 | Sponsor talks | |
| 12:30-13:30 | Lunch, Expo | |
| 6th Session: Industrial Frying | ||
| 13:30-14:00 | "New Aspects of Industrial Frying" Pierre Gonde, French Food Industry Association, Villeneuve, France | |
| 14:00-14:30 | "Advances in Industrial Fryer Design and Technology" Bobby Kane, Heat and Control, UK | |
| 14:30-15:00 | "Quality Parameters of Fried Foods" Christian Gertz, Maxfry, Hagen, Germany | |
| 15:00-15:30 | Coffee Break, Expo | |
| 15:30-16:00 | Panel Discussion: Harmonize Food Service Frying Regulations in the EU - Yes or No | |
| 16:00-17:00 | Summary and Update of the Deep-Frying Recommendations |
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
Hagen/Westphalia, Germany
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).
Neil McLeod
Filtercorp, Shawell, UK
Graduate Aeronautical Design Engineer, but spent 30 years in the process
industry.
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.
| (Wikipedia) The Frauenkirche is a church in the Bavarian city of Munich that serves as the cathedral of the Archdiocese of Munich and Freising and seat of its Archbishop. It is a landmark and is considered a symbol of the Bavarian capital city. The church towers are widely visible because of local height limits (city administration prohibits buildings with a height exceeding 99 m in the city center). |
Source Wikipedia, Author Diliff |
Source:Wikipedia, Author Bbb |
The Maximilianeum, was built as the home of a gifted students' foundation and has housed the Bavarian state parliament since 1949. The principal was King Maximilian II of Bavaria, who started the project in 1857. The building is situated on the bank of river Isar marks the eastern end of the Maximilianstrasse, one of Munich's royal avenues which is framed by neo-Gothic palaces influenced by the English Perpendicular style. |
| Marienplatz has been the city's main square since 1158, when Henry the Lion founded the city. The place was named after the Mariensäule, a Marian column erected in its centre in 1638 to celebrate the end of Swedish occupation. | 
Source Wikipedia, Author HofRes |
Source Wikipedia, Author DilankF |
The Munich Oktoberfest is with 6 Mio visitors the world's largest funfair. Locally, it is often simply called Wiesn, after the colloquial name of the fairgrounds (Theresienwiese) themselves. The Oktoberfest is an important part of Bavarian culture, having been held since 1810. The Oktoberfest 2015 starts 19 September 2015. A very good reason to extend your stay in Munich a little bit.... |
| Status | until 21 August 2015 | after 21 August 2015 |
|---|---|---|
| Member* | 400 Euro |
440 Euro |
| Non-Member | 440 Euro |
480 Euro |
| Students (proof needed) |
120 Euro |
160 Euro |
Download the programme brochure (950 kb, .pdf)
