5th International Symposium
on Deep Frying

San Francisco/CA, USA

February 20-22, 2005


5th International Symposium on Deep Frying

- Healthier and Safe Fried Foods in a Changing Marketplace - 

Scientific Committee:

Richard Stier, Sonoma/CA (Chair)
Carmen Dobarganes, Sevilla, Spain
Edwin Frankel, Davis/CA
Christian Gertz, Hagen/ Germany
Monoj Gupta, Richardson/TX
Dilip Nakhasi, Bradley/IL

Welcome to San Francisco and the 5th International Symposium on Deep-Fat Frying. This is the first North American program that the Euro Fed Lipid has organized. We sincerely hope that this will be an opportunity for the leaders in the area of deep-fat frying to meet and share their knowledge and experiences. Frying and fried foods have come under fire in recent years because of the types of oils that are used and their possible contribution to the obesity epidemic. The industry has responded to these concerns by working to utilize healthier oils and manufacturing products that are lower in calories. We believe that this program will provide insights into how we, as industry, can continue to meet the needs of consumers by producing products that are healthier and safer.

Rick Stier, Congress Chair

Preliminary Program

Sunday, February 20, 2005

06.00 pm Welcome Reception at the Marriott's

Monday, February 21, 2005

08:00 am Registration
08:45 Welcome and short review of the last Symposia


09:00 A. E. Sloan, Sloan Trends & Solutions, Escondido/CA: The Future of Frying, Fried Foods and Frying Oils
09:45 James Padilla, Heat and Control, Hayward/CA: Advance in Industrial Frying Systems
10:30 Coffee Break
11:00 Kathy Warner, USDA, Peoria, IL: Flavor Quality of Fresh and Stored Fried Foods
11:45 Brian E. Farkas, North Carolina State University, Raleigh, NC/USA: Development of an Alternative Finish Frying Process
12:30 Lunch


01:30 pm Christian Gertz, Official Institute of Chemical Analysis, Hagen/ Germany: Fundamentals of Deep Fat Frying - Facts and Errors
02:15 Edwin Frankel, University of California, Davis/CA: The Chemistry of Frying Deterioration of Vegetable Oils
03:00 Roman Przybylski, University of Lethbridge, Lethbridge/ Alberta, Canada: Behaviour of Antioxidants and Sterols During Frying
03:45 Coffee Break
04:15 R. Paul Singh, University of California, Davis/CA: Modeling of Heat Transfer During Immersion Frying


05:00 Carmen Dobarganes, Instituto de la Grasa, Sevilla, Spain: Continuous and discontinuous processes: Criteria for Selection of Frying Fats and Oils

Tuesday, February 22, 2005


09:00 am Monoj Gupta, MG Edible Oil Consulting, Ricardson/TX: Impact of Processing on Finished Oil Quality
09:45 Program Change, NEW: Kulbir Pannu, Miroil, Allentown/PA: Healthy Fried Food through Oil Management for Optimum Frying
10:30 Coffee Break
11:00 Bertrand Matthaeus, Federal Research Centre for Nutrition and Food, Muenster/ Germany: Use of Different Oils Unusual for Deep-Fat Frying
11:45 Brian Cooke, The Dallas Group of America, Jeffersonville/IN: Use of Active Treatment Systems for Frying Oils
12:30 Lunch


01:30 pm Christian Gertz, Official Institute of Chemical Analysis, Hagen/ Germany: Legal Regulations and Analytical Procedures to Monitor the Quality of Fresh and Degraded Deep-Frying Fats
02:15 Virginia Gordon, Safetest, Tempe/AZ: Safetest - A New Rapid Test Technology for Fats and Oils


03:00 Richard Stier, Sonoma/CA: Are Allergens a Concern with Frying and Fried Foods?
03:45 Coffee Break
04:15 David Linebeck, Joint Institute for Food Safety and Applied Nutrition, College Park/MD: Acrylamide in the United States: Research, Issues and where we are going
05:00 Bertrand Matthaeus, Federal Research Centre for Nutrition and Food, Muenster/ Germany: Acrylamide - New Aspects from a European Point of View

The Venue:

The congress will take place at the San Francisco Marriott Fisherman's Wharf , 1250 Columbus Avenue San Francisco, CA 94133 USA

Phone: 1 415-775-7555, Fax: 1 415-474-2099

Accommodation/ Registration


How to get there:

Area Airports:

San Francisco - SFO (15 Miles North) Take 101 N and exit Van Ness Street. Go 30 blocks north on Van Ness to Bay Street, turn right. Take Bay Street 5 blocks to Columbus, turn left.

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