[updated 18.03.2013]

As with past International Symposia on Deep-Fat Frying, the participants generated a series of recommendations for enhancing the science and technology of frying. These recommendations were:

1. Support risk-based research and analysis of data to more clearly define safety of potentially hazardous oil degradation products, particularly as oxidized products, and/or those formed in foods during frying. We recommend that these evaluations be expanded to examine the whole food system.

2.Operations working with fried foods at both the restaurant and industrial level need to emphasize what they are doing to produce more healthy meal items (holistic approach).

3. Continue to encourage the development, quantification and validation of rapid test technologies for monitoring fresh and used oil properties.

4. Fryer operators must clearly define specifications for their frying oil(s) with their suppliers and initiate programs to ensure that those specifications are being met.

5. Fryer operators must establish a baseline for their current operations. This serves as a yardstick to properly evaluate any changes to the system, whether that change is a new oil, filter system or product mix. This baseline should include but need not be limited to oil chemistry, food quality, organoleptic parameters of food and operational issues.

6. The potential microbiological risks inherent with coated products and coating applicators should be researched and the real risk defined.

7. The group reaffirms their 2000 recommendation that the best indices for assessment of used oils are total polar materials (TPM) and polymeric triglycerides using recognized methods. Peroxide value, free fatty acids, and anisidine value should not be used as regulatory indices when it comes to monitoring and comparing degree of degradation of different frying oils.

8. Scientists from the European Union working in industry, academia and government should meet to evaluate current regulations for frying oils with regards to harmonization across the EU to ensure the production of safe foods. Regulations should be supported by clinical data.

7th International Symposium on Deep Frying

[updated 12.10.2012]


Optimum frying for safe and improved quality fried foods-

Practical information for the foodservice and industrial frying

February 20-22, 2013, San Francisco, CA/USA

Co-sponsored by


Reduced Rates for AOCS-Members!

Download the Program Brochure (.pdf, 4 MB)

Dear Readers,
Since 1973, the international symposia on deep-fat frying organized through the DGF and Euro Fed Lipid have been the premier meetings on this misunderstood and underappreciated topic. The frying process is a very popular, efficient and ancient method to prepare foods that have desirable color, appearance, flavor and texture. T he bottom line is that fried foods taste good, hence their popularity. 5,000 year old Chinese texts reference the process.

However, frying is done in oil and the foods that are fried pick up some of that oil, which has resulted in issues with the health and wellness set.

The frying process is one of the most dynamic of all food processes. If one was to classify it as a process, it would be a combination of drying and cooking. Fried foods lose moisture as they cook and depending upon the food being fried, the end product may be moist with a delicious crust (chicken or fish) or dry and crunchy (crisps or chips). Understanding this process and maintaining the quality of the oil is essential to high quality foods. Bad oil equals bad food which causes your customers to go elsewhere.

There are a wide variety of analytical methods, both rapid and official, have been developed to test the chemical and physical properties of heated and abused oils. Hundreds of different compounds have been detected in frying oils and in the food itself, some of which are deemed to be unhealthy. The previous six symposia on deep frying have focused on subjects such as determining the proper chemical indices for evaluating the degree of fat degradation, understanding the frying process from an engineering standpoint and new methods and technologies aimed at improving the overall process. The end result of these symposia have been the establishment regulations to govern foodservice and restaurant frying; they have established guidelines for improving the frying process; and provided oil chemists with analytical tools to better understand how food fries.

The thrust of the most recent symposia in San Francisco in 2005 and Hagen, Germany in 2011 have been to help processors, food service operators, regulators, suppliers and academics better understand the frying process in light of the worldwide emphasis on health and wellness and concerns about the effects on obesity on people and the social systems. Rather than condemning frying o utright, the key has been to improve efficiencies, better understand how the new generation of healthy oils (low- and no trans) oils perform, and even look to the past for lessons on how to do things better.

The technical program of the 7th International Symposium on Deep-Fat Frying looks to address issues such as old and new technologies and products for process improvement, diet and health, the regulatory environment where fats, oils and frying is concerned, and methodologies to better evaluate the oils used for frying and the foods being fried.

Food processors and restaurant operators that fry foods and the suppliers to these industries, which includes oil producers, food and ingredient suppliers, equipment manufacturers and the service trade understand that to remain in business they must not only produce foods that are safe and wholesome, but taste good and are good for you. The pressures on the industry are great, but understanding the process and technologies, the markets and the demands of the business can help build the bottom line. Our goal is to provide you with the knowledge to improve and move forward in the future.

We look forward to welcoming you in San Francisco in February 2013.

R Stier
Richard F. Stier
Sonoma, CA/USA
Christian Gertz
Hagen, Germany

Sponsors, Sponsoring, Exhibition

[updated 21.01.2012]

Gold Sponsors:

Bruker Bruker Optics

Contact: Dagmar Behmer

Bruker Optik GmbH, Rudolf-Plank-Str.27, 76275 Ettlingen, Germany
DuPont Pioneer DuPont Pioneer

Contact: David Tegeder, Phone: 515-535-5954

7100 NW 62nd Avenue, Johnston, IA 50131, USA
Filsorb Crystal Filtration Co.

Contact: Kevin Hunter

2158 Avon Industrial Drive
Rochester Hills, MI 48309, USA
Phone: +1/248-844-1239 Mobile: +1/248-495-4476

Dallas The Dallas Group

Contact: Brian S. Cooke

1402 Fabricon Blvd
Jeffersonville, IN 47130, USA
Phone: +1/812-283-6675 Ext.2229
Fax: +1/812-285-7560
Mobile: +1/502-396-0391

Omega-9 Dow AgroSciences, Omega-9 Oils

Contact: Dave Van Dam

Dow AgroSciences
2100 - 450 1st St SW Calgary, AB Canada
T2P 5H1
Phone +1/403/735.8902
Filtercorp Filtercorp
Contact: Robin D. Bernard, President

9805 NE 116th St., PMB A200, Kirkland WA 98034, USA
Tel: +1/425 820 4850,
Mobile: +1/425 864 7375
Fax: +1 425 820 2816

Maxfry Maxfry GmbH

Contact: Sven Seifer

Grabenstraße 3, 58095 Hagen, Germany
Phone: +49/2331/39 69 71 0,
Fax +49/2331/ 39 69 71 2

Bronze Sponsor:

Solazyme Solazyme Inc.

Contact: Risha Bond

225 Gateway Blvd., South San Francisco, CA 94080, USA
Caloil California Oils Corporation

Contact: Tiger Tangavelu

1145 Harbour Way South, Richmond, Ca 94804, USA
Dynasty Dynasty Filtration

Contact: Chris Kilmer

123 South 16th Street, LaPorte, TX 77571, Phone: 713-459-0529, Fax: 281-842-9273, USA

The organisers offer three different packages to make your company visible in the framework of the congress.

For other requirements please contact

Package 1 (Gold)
Package 2 (Silver)
Package 3 (Bronze)
Complimentary congress registrations
Additional representatives of the sponsor
25% discount for two persons
25% discount for one person
Company logo/link in all publications and on the congress webpage
Yes (cover placement)
Leaflet or information brochure in all congress bags. Insert to be produced by the sponsor.
Announcement of the sponsor during the official opening of the conference
Advertisement during breaks (presentation or video)
Advertisement banner in the poster exhibition
Participation in the table top exhibition
Package cost (Subject to VAT for German companies. EU based companies please advise your VAT number). No tax for US based companies.
2500 US$
1500 US$
500 US$
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


[updated 07.01.2013]

Wednesday, February 20, 2013

. .
06:00 PMOpening Mixer Golden Gate Room
Posters and Table Top Exhibition

Thursday, February 21, 2013

A Better Understanding of Oil Degradation during Frying Process
08:45. .Welcome
1st SessionHealth and Wellness
09:00Health, Wellness & Frying: Pros and Cons
A.Elizabeth Sloan, Sloan Trends & Solutions, Escondico, California, USA
09:45Health Risks from Oxidized Oils and their Heat Decomposition Products (Diabetes Mellitus, Cardiovascular Disease, Atheriosclerosis)
Veronika Somoza, Institute of Nutrional and Physiological Chemistry, University of Vienna, Austria
10:30Ensuring the Health and Safety of Fried Foods
Richard Stier, Sonoma, California, USA
11:00Coffee Break, Posters, Table Top Exhibition
2nd SessionFrying Oil Contaminants and Toxicological Relevant Compounds
11:30Acrylamide in Foods: A Review of the Science and Future Considerations
James R.Coughlin, Coughlin and Associates, Aliso Viejo, Califonia, USA
12:00Acrylamide- Formation and Activities in Europe concerning Acrylamide Reduction
Bertrand Matthäus, Federal Research Centre for Nutrition and Food, Detmold, Germany
12:30A Better Understanding of Oil Degradation during Frying Process
Roman Przybylski, University of Lethlbridge, Alberta, Canada
01:00Lunch, Posters, Table Top Exhibition
3rd SessionQuality Frying and Monitoring the Frying Process
02:00 PMAlternatives to Hard Fats: Low and No-Trans Oils in Frying
Monoj Gupta, MG Edible Oil Consulting, Richardson,Texas, USA
02:30Are High Oleic Oils a Good Alternative to Common Used Frying Media?
Bertrand Matthäus, Federal Research Centre for Nutrition and Food, Detmold, Germany
03:30Natural and Synthetic Stabilizing Agents for Frying Oils (Efficacy, and Their Mechanism of Action)
Christian Gertz, Hagen, Germany
03:30Coffee Break, Posters, Table Top Exhibition
04:00Criteria for Selection of Frying Oils: Specifications, Frying Studies and Working with Your Vendors
Bertrand Matthäus, Federal Research Centre for Nutrition and Food, Detmold, Germany
04:30Evalutation of Simple Tests for Monitoring Frying Operations (Quick Tests, NIR, Chemical and Physical Analytical Tests)
Christian Gertz, Hagen, Germany
05:00-06:00Presentations by Sponsors:
FT-NIR spectroscopy to Monitor Oil Degradation Processes during Frying, Dagmar Behmer, Bruker Optics
Evolving Technology of Activated Carbon in Frying Applications, Robin Bernard, Filtercorp
Optimizing the Frying and Baking Process using Oil Improving Agents, Sven Seifer, Maxfry
Eliminating Frying Oil Discard by Controlling Degradation Compounds, Brian Cooke, The Dallas Group
Title to be announced, David Dzisiak, Dow Agrosciences
Benefits of Plenish High Oleic Soybean Oil for Frying, Susan Knowlton, Senior Research Manager for the DuPont Plenish Venture

Friday, February 22, 2013

. .
4th SessionIndustrial Frying Operations
09:00Overview of Industrial Frying Systems and Criteria for Selection of Industrial Fryers
James Padilla, Heat & Control, Hayward, California, USA
09:30HACCP in Industrial Frying Operations
Christian Gertz, Hagen, Germany
10:00Filter Systems for Industrial Frying Operations: Overview and Differentiation of Active and Passiv Systems
Monoj Gupta, MG Edible Oil Consulting, Richardson,Texas, USA
10:30Coffee Break, Posters, Table Top
. .
5th SessionFoodservice Frying Operation
11:00Overview of Foodservice Fryer Types and Criteria for Selection Worldwide
Linda Brugler and Scott Baillargeon, Frymaster, USA
11:30Troubleshooting Problems in Deep-Fat Frying: Industrial and Foodservice
Monoj Gupta, MG Edible Oil Consulting, Richardson, Texas, USA
12:00Influence of Ingredients on Reducing Oil Absorption During Immersion Frying of Battered and Breaded Foods
Robert Brannan, Ohio University, Athens, Ohio, USA
12:30Lunch, Posters, Table Top Exhibition
. .
6th SessionRegulation of Frying Fats
01:30Overview of Regulatory Issues Worldwide
Richard Stier, Sonoma, California, USA
02:00How to Harmonize Quality Criteria for Foodservice and Restaurant Frying?
Christian Gertz, Hagen, Germany
02:30-04:00Final Discussion and Definition of Resolutions


[updated 27.07.2012]

The scientific committee has started to accept abstracts for scientific poster presentations.
To submit your contribution please follow the two steps below:


To prepare a one page abstract, please use this model and store your abstract as rich text format (.rtf) on your computer (no .pdf please!)


Mail the abstract to
and indicate that it is a poster for the 7th Symposium on Deep-Frying


[updated 01.10.2012]

Sloan Dr. A. Elizabeth Sloan
Sloan Trends, Inc., a 17-year old consulting company, with focus on new market predictions, trend-tracking and business building ideas for the food, beverage and restaurant industries. Dr. Sloan is also the trends columnist for Food Technology magazine.

She was Editor-in-Chief, at McCall's magazine; Director of the Good Housekeeping Institute/Seal, and Assistant Editor-in-Chief of Good Housekeeping magazine - each with 35+ million readers monthly. Dr. Sloan was SVP/International Director, Food & Nutrition, Hill & Knowlton Public Relations; 1st Scientific Director, Am. Assoc. of Cereal Chemists & Director of Nutrition Communications/Technical Services, General Mills.

She has authored more than 400 articles on food, nutrition, and health marketing, and received her B.S. in Food Science at Rutgers University; and her Ph.D. in Food Science, at the University of Minnesota.

Somoza Prof. Dr. Veronika Somoza
Institute of Nutritional and Physiological Chemistry, University of Vienna, Austria

Born 25 Sptember 1965, Braunschweig, Germany
Current Position: Professor and Chair, Institute of Nutritional and Physiological Chemistry, University of Vienna, Austria

Education and Career History:
1985-1991: Study of Human Nutrition, University of Giessen, Germany
1991-1995: Ph.D. program, Institute of Human Nutrition, University of Vienna, Austria (grade: summa cum laude)
1995-2002: Habilitation program, University of Kiel, Germany
2001: Post-doc with Prof. Dr. John W. Baynes, at the Dpt. of Biochemistry and Chemistry, University of South Carolina, USA
2002: Habilitation (venia legendi) in "Human Nutrition and Food Science", University of Kiel, Germany
2003: Vice Chair of the German Research Center for Food Chemistry, Garching, Germany
2003: venia docendi for the topic "Food Science" at the Technical University of Munich, Germany
2007-2009: Associate Professor (tenured) at the Department of Food Science, University of Wisconsin / Madison, USA 2008-2009: Chair of the working group "Bioactive Foods" at the German Research Center for Food Chemistry, Garching, Germany
since 09/2009: Member of the Food Research Institute, Madison/WI, USA
2009-2011: Chair of the Research Platform Molecular Food Science, University of Vienna, Austria
since 2011: Chair of the Institute of Nutritional and Physiological Chemistry, University of Vienna, Austria
Publications: about 85 (co)-authored research publications and review articles
Review activities: Multiple journals with a focus on functional food constituents: e.g. J. Agr. Food Chem., Mol. Nutr. Food Res, Chem. Res. Tox., Food Chem Tox, etc.; Senior editor of the Journal Molecular Nutrition and Food Research
Memberships: German Society of Nutrition, German Chemical Society, American Chemical Society
Research interests: Bioactivity and metabolism of fatty acids, polyphenols and Maillard reaction products

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.

Coughlin Dr. James R. Coughlin
Academic Background:
-Bachelor's Degree, Chemistry, Siena College, Loudonville, New York.
-Master's Degree, Food Science and Technology, University of California, Davis.
-Ph.D., Agricultural and Environmental Chemistry, University of California, Davis.
-Postdoctoral Fellowship, Environmental Toxicology, University of California, Davis.

Industrial/Professional Experience:
Dr. Coughlin has 40 years of experience in food/nutrition science and regulatory affairs; food, chemical and environmental toxicology and safety; chemical risk assessment; diet and cancer evaluations, especially coffee and meats; benefit-risk evaluation of foods and food ingredients; GRAS food additive safety evaluations; safety and benefits of functional foods; California Proposition 65; health effects of caffeine, dietary nitrite/nitrate, Maillard carcinogens such as acrylamide and furan; safety of imported food ingredients and biotechnology-derived foods; food and environmental chemical analyses; naturally occurring food toxicants; antioxidants in foods and supplements; and scientific risk communication.

He provides strategic scientific, toxicologic, nutritional, communications and regulatory counsel to many food, functional food, dietary supplement, chemical, and consumer products companies and their trade associations, law firms and public relations firms.

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. He is a member of the MRI-Rapeseed oil panel evaluating the sensory quality of rapeseed oil.

Since the last 17 years he has worked for the Max Rubner-Institute. He has published more than 160 articles, scientific papers and c hapters 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 three 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.

Przybylski Dr. Roman Przybylski
Dr. Przybylski has extensive experience in the chemistry of oil components related to utilization of vegetable oils for food formulation, preparation and processing. He has worked for over 30 years with vegetable oil development, processing and utilization mainly assessing changes occuring to the oils endogenous components.

For the last 10 years the main emphasis of his research were directed to improvements in frying to eliminate formation of deleterious compounds. This research lead to the development of new canola based frying oil, new antioxidants designed specifically to protect oil during frying and physical methods to protect oil from degradation. His research include chemistry of phytosterols, generally neglected oil components, showing that these minor components can initiates oil degradation during frying and stimulate formation of deleterious compounds.

He provides strategic, scientific and nutritional counsel to many food, oil development, frying and oil processing companies.

Gupta Monoj Gupta
MG Edible oil Consulting International, Inc., Richardson, TX/USA

Monoj K. Gupta is the president and founder of MG Edible oil Consulting International, Inc. which he founded in 1998. He has been in the field of oil technology and food processing for over thirty-nine years, and holds a Master's degree in Chemical Engineering from the University of Florida, Gainsville, Florida.

As President of MG Edible Oil, he is currently providing consulting services to Oil and Food Processing companies in the United States, Latin America, Africa, Europe and the Middle East. Prior to founding MG Edible Consulting, Mr. Gupta worked at Frito-Lay, Inc., for eleven years where he advised the company on oil application for the worldwide operation of Pepsi CO.

Mr. Gupta began his career working for Procter & Gamble (P & G). His assignments included working in P & G's Food Research and Development department where he was subsequently promoted as a Group Leader in the area of dry prepared mixes (Duncan Hines). Later he worked as the Department Manager of the Shortening and Oil Production department, which produced nearly 300 million pounds of shortening and oil products. Later he joined the Anderson Clayton, Inc. a Houston based multi-national company, where he was responsible for productivity improvement and engineering in several plants in the U.S. and in Mexico.

Mr. Gupta is also the author of numerous technical publications in the U.S. and in other countries. He has written several book chapters, published in the U.S. and U.K.

Mr. Gupta has provided consulting service around the world on vegetable oil processing, plant engineering, oil quality and application, as well as has been engaged in assisting U.S. food companies and oilseed companies on trans fat alternatives for the past seven years.

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).

Padilla James Padilla
Director of Product Development - Processing Systems Division
Located at Heat and Control's World Headquarters - Hayward, CA

19 years at Heat and Control

Responsible for the Process Product Development, Processing Equipment Design, Applications, Technical Center in the Prepared Foods market.

I have worked in the food industry for over 30 years in the areas of food product formulation, quality control, process development, applications, and equipment development. I have a strong back ground in process technology with an emphasis in thermal transfer techniques which focus heavily on frying, dehydration, retort technology, conventional and dielectric (radio wave and microwave) heating methods. I have an educational background in Food Science/Technology while my work experience has been gathered from the Global Prepared Foods market.

Brugler Linda Brugler

Sr. Product Manager, Frymaster a Division of Manitowoc Foodservice

Linda manages the marketing communication, advertising, promotion and performance of a diverse deep fat frying product line for the largest manufacturer of deep fat fryers in the world. Additional responsibilities include field sales support and training, as well as defining, testing, and bringing new products to market. Linda has utilized her RD and institutional foodservice experience to foster a FitFrying initiative at Frymaster which has transformed into an industry-wide coalition of like minded industries, working together to promote healthful frying.

Robert G. Brannan, Ph.D.
Associate Professor, School of Applied Health Sciences and Wellness

Dr. Brannan is a chef and food scientist who came to Ohio University after a career as a research chef in the meat industry. He teaches graduate and undergraduate courses and maintains an active research program in the School of Applied Health Sciences and Wellness at Ohio University.

He is graduate coordinator of the Food and Nutrition Sciences program and also serves as chair of the Food Chemistry division of the Institute of Food Technologists.

His applied research program focuses on the use of food proteins as inhibitors of oil absorption in fried meat products, with the long-term goal of producing reduced-fat, battered and breaded meat products that contain less than 35% calories from fat using techniques that can be easily adopted by the meat industry. Dr. Brannan's lab has studied the physico-chemical and sensory properties of protein solutions from milk, egg, soy, and corn that are applied after the product has been breaded.

Dr. Brannan also has performed consulting for a variety of food companies.

San Francisco

[updated 30.07.2012]

San Francisco is the financial, cultural, and transportation center of the San Francisco Bay Area, a region of 7.5 million people which includes San Jose and Oakland. It is the fourth most populous city in California and the 13th most populous city in the United States, with a population of 805,235 as of the 2010 Census.
Source Wikipedia, Author Paul.h
Source:Wikipedia, Author Thobach
In 1776, colonists from Spain established a fort at the Golden Gate and a mission named for Francis of Assisi on the site. The California Gold Rush of 1849 propelled the city into a period of rapid growth, increasing the population in one year from 1,000 to 25,000, and thus transforming it into the largest city on the West Coast at the time. After three-quarters of the city was destroyed by the 1906 earthquake and fire, San Francisco was quickly rebuilt.
Today, San Francisco is one of the top tourist destinations in the world, ranking 35th out of the 100 most visited cities worldwide, and is renowned for its chilly summer fog, steep rolling hills, eclectic mix of architecture, and its famous landmarks, including the Golden Gate Bridge, cable cars, and Chinatown. The city is also a principal banking and finance center, and the home to more than 30 international financial institutions, helping to make San Francisco rank 18th in the world's top producing cities, eighth in the United States, and ninth place in the top twenty global financial centers..
Source Wikipedia, Author SPBer
Source Wikipedia, Author Nicolas Vigier
Since the 1990s, San Francisco's economy has increasingly become tied to San Jose and Silicon Valley, its Bay Area neighbors to the south, sharing the need for highly educated workers with specialized skills. San Francisco became an epicenter of the Dot-Com bubble of the 1990s, and the subsequent Web 2.0 boom of the late 2000s. Many popular and prominent Internet companies and "start-ups" have established their head offices in San Francisco. San Francisco has been positioning itself as a biotechnology and biomedical hub and research center as well.

The Venue

[updated 30.07.2012]

The congress takes place at the
Radisson Hotel Fisherman's Wharf
250 Beach Street, San Francisco, California 94133
Phone: +1/415/392-6700
Fax: +1/415/617-6570

Maps and Directions




[updated 30.07.2012]


Hotel rooms are available at the Radisson Hotel Fisherman's Wharf
Single/ Double Room: 149 US$ + 15.5% tax
Add 10 US$ for each additional person.
Rates will be available 2 days pre and post the vent dates

To make a reservation:
1. Visit their website:
2. Under Check Rates & Availability, Click "More Search Options"
3. Enter in Check in and Check Out Dates, # of Rooms and # of Adults/Children
4. Enter in our Promotional Code- LIPID
5. Click "Find Rates"


[updated 27.02.2013]


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 18 January 2013 after 18 January 2013

495 US$ or 395 Euro
545 US$ or 435 Euro

545 US$ or 435 Euro
595 US$ or 475 Euro
(proof needed)

150 US$ or 120 Euro
200 US$ or 160 Euro

* Euro Fed Lipid, AOCS 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 scientific programme, poster sessions
  • Book of abstracts
  • List of participants
  • Free registration for the opening mixer
  • Dinner Thursday
  • Lunch Thursday and Friday
  • 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 27.07.2012]

    Cancellations received on or before 18 January 2013 will be refunded minus a 50 Dollar processing fee. After that date until 8 February 2013, 50% of the registration fee will be refunded. There will be no refund for cancellations after 12 March 2013 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 20.07.2012]

    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