8th International Symposium on Deep Frying
Better understanding, better fried products
15-17 September 2015, Munich, Germany

[updated 30.09.2014]

parallel with the
oils+fats trade fair.
Dear Reader,

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.

R Stier Gertz Matthaeus
Richard F. Stier
Sonoma, CA/USA
Christian Gertz
Hagen, Germany
Bertrand Matthäus
Detmold, Germany

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.

Stand 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
Varrentrappstr. 40-42
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 amoneit@eurofedlipid.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 in Munich.

To advertise in this issue please contact Mark Winthrop-Wallace at markww@quartzltd.com – Tel: 00 44 1737 855114 or Anta Revis anitarevis@quartzltd.com – Tel 00 44 1737 855068.

Copy deadline for inclusion is Friday the 29 May 2015


[updated 29.04.2015]

Authors from Universities and Research Institutions wishing to present a poster are kindly asked to provide a one-page abstract according to this model and send it to amoneit@eurofedlipid.org

Tuesday, 15 September 2015


Arrival and Registration

until 17:00

Opportunity to visit the trade show oils+fats


Welcome Reception in the expo area

Wednesday, 16 September 2015


Welcome and Opening
Richard F. Stier, Sonoma, CA/USA

1st Session: Theory of Frying

"Fundamentals of Frying"
Felix Aladedunye, University of Lethbridge, Canada

"Heat and Mass Transfer During Frying"
Olivier Vitrac, INRA, Massy, France

"Nutritional and Physiological Effects of used Frying Oils and fried Products"
Gloria Marquez-Ruiz, Spanish National Research Council, Madrid, Spain

Coffee Break, Expo

2nd Session: Contaminants and Degradation Products

"Acrylamide in fried Food"
Pierre Gonde, French Food Industry Association, Villeneuve, France


"Are 3-MCPD and Glycidyl Esters in Frying Oils relevant?"
Bertrand Matthäus, Max Rubner- Institute, Detmold, Germany


Lunch, Expo


"Analysis of Monomere Oxidation Products in Frying Oils"
Gloria Marquez-Ruiz, Spanish National Research Council, Madrid, Spain

"Epoxy Fatty Acids - A new Parameter for evaluating Frying Oil Quality"
Rüdiger Weißhaar, Official Chemical Investigation Institute, Stuttgart, Germany

"Volatile Compounds - A sensitive Tool to detect Quality Changes in Deep-frying Oils?"
Jan Fritsche, Hamburg University of Applied Sciences, Hamburg, Germany


Coffee Break, Expo

3rd Session: Quality and Analytics

"Application of Near Infrared Spectrophotometry to the Study of the Degradation Products of Fats"
Christian Gertz, Maxfry, Hagen, Germany

"Analysis of Fat Deterioration-Comparison of some Quick Tests"
Rüdiger Weißhaar, Official Chemical Investigation Institute, Stuttgart, Germany

"Measuring and Differentiation Oxidative Activity and Thermal Degradation"
Bertrand Matthäus, Max Rubner- Institute, Detmold, Germany
Sponsor talks

"Monitoring and Evaluation of Used Frying Oil by measuring TPM"
Stephanie Burchardt, Testo AG, Titisee, Germany

"Is Plant Extracts a better Antioxidant than Synthetic?"
Pramod Francis, Prasan Solutions, Cochin, India

Bavarian Evening in the Expo

Thursday, 17 September 2015

4th Session: Stabilisation

"Natural Compounds as Stabilizer of Frying Oils"
Felix Aladedunye, University of Lethbridge, Canada

"Impact of Canolol enriched Extract on Oil Quality Parameters in Deep-frying"
Bertrand Matthäus, Max Rubner-Institute, Detmold, Germany

"Filtering and Oil Treatment"
Neil McLeod, Filtercorp, Shawell, UK


Coffee Break, Expo

5th Session: Modelling of the Frying Process

"Comparison and Standardization of Domestic Frying Processes"
Knut Franke, DIL, Quakenbrück, Germany


"Simulation of the Frying Process"
Christian Gertz, Maxfry, Hagen, Germany


"Importance of properly designed Frying Studies"
Richard F. Stier, Sonoma, CA/USA


Sponsor talks


Lunch, Expo

6th Session: Industrial Frying

"New Aspects of Industrial Frying"
Pierre Gonde, French Food Industry Association, Villeneuve, France

"Advances in Industrial Fryer Design and Technology"
NewBobby Kane, Heat and Control, UK

"Quality Parameters of Fried Foods"
Christian Gertz, Maxfry, Hagen, Germany


Coffee Break, Expo

15:30-16:00Panel Discussion: Harmonize Food Service Frying Regulations in the EU - Yes or No

Summary and Update of the Deep-Frying Recommendations


[updated 20.07.2015]

Stier 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.

Aladendunye 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).

Vitrac 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.

Marquez-Ruiz 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.

Gonde 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

Matthaeus 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.

weisshaar 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.

Fritsche 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/

Gertz 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).

McLeod 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.

Franke 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 Bobby Kane, Heat&Control, UK
NewBobby 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.


[updated 01.10.2014]

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....

The Venue

[updated 01.10.2014]

The symposium will take place in the MOC Munich, parallel to the oils+fats trade fair.
Lilienthalallee 40
80939 Munich
Please note that this is NOT the main trade fair ground of Munich!

How to reach the MOC


[updated 01.10.2014]

Messe Munich offers several services to find your perfect accommodation in Munich.
Please see


for details


[updated 05.11.2014]

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.



Status until 21 August 2015 after 21 August 2015
400 Euro
440 Euro
440 Euro
480 Euro
(proof needed)

120 Euro
160 Euro

* 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


Cancellation Policy

[updated 01.10.2014]

Cancellations received on or before 8 September 2015 will be refunded minus a 30 Euro processing fee. There will be no refund for cancellations after 8 September 2015 or No-Shows. Substitute participants can be named anytime without costs.
If the congress is cancelled for whatever reason, paid fees will be refunded. Further recourse is excluded.


[updated 01.10.2014]

European Federation for the Science and Technology of Lipids e.V.
Postfach 90 04 40
60444 Frankfurt/Main
Phone: +49 69/79 17-533
Fax: +49 69/79 17-564
E-Mail: info@eurofedlipid.org