Scientific Programme
[updated 19.10.2017]
Monday, 30 October 2017
08:40-09:00 Opening Remarks
1st Session: Current status, legislation and safety
Chair: Xu Xuebing and Bertrand Matthaeus
09:00 History and Evolution of Deep-Fat Frying
Richard F. Stier, Sonoma, CA/USA
09:30 Developments, Trends and Status of Deep-Fat Frying
Ruiyuan Wang/ Xingguo Wang, CCOA/Jiangnan University, China
10:00 Coffee Break
10:20 Regulatory Issues throughout the World
Bertrand Matthaeus, Max Rubner-Institute, Detmold, Germany
10:50 Food safety and HACCP: Ensuring the Safety of Foods and Oils
Richard F. Stier, Sonoma, CA/USA
11:30 Formation and Migration of Health-Risk Compounds during Deep Frying
Qinzhe Jin, Jiannan University, China
11:20 Safety Risks and Real Time Control of Frying Oil
Qinzhe Jin, Jiannan University, China
12:00 Lunch
2nd Session: Fundamentals and Applications
Chair: Wang Xingguo, Jiangan University, China
Richard F. Stier, Sonoma/CA, USA
13:30 Fundamentals of Deep Frying
Felix Aladedunye, University of Lethbridge, Canada
14:00 Characteristics of Frying Oils to meet local Consumers
Xu Xuesbing, Wilmar Gloabl R&D Center, Shangahi, China
14:30 Simulation of the Frying Process
Christian Gertz, Maxfry, Hagen, Germany
15:00 Selecting Frying Oils: Oil Specifications and Performance
Bertrand Matthaeus, Max Rubner Institut, Detmold, Germany
15:30 Break
15:50 Study on Properties of Different Types of Frying oils
Yulan Liu, Henan University of Technology, China
16:20 The Application and Advantage of Rice Bran Oil for Deep Frying
Yuanrong Jiang, Wilmar, Shanghai, China
16:50 Future of Edibile Oil in the Frying Industry
Diliara Iassonova, Cargill, USA
17:20 Mechanism and Reduction of Oil Uptake in Deep-Fried Instant Noodles
Jinfeng Qi, Jiangnan University, China
Tuesday, 31 October 2017
3rd Session: Antioxidants and Stability
09:00 Effect of Natural Antixidants on the Frying Performance
Felix Aladedunye, University of Lethbridge, Canada
09:30 The Analysis on the Degraded Compounds Produced by Deep Frying
Junmei Liang, Wilmar Global R&D Center, China
10:00 Coffee Break
10:20 Occurrence and Measurement of Low Molecular Volatile Compounds in the Fume of Different Frying Oils
Bertrand Matthaeus, Max Rubner-Institute, Detmold, Germany
10:50 Research and Establish the Quality Control System for Fried Oil of Instant Noodles-TGP、PC are Key Indexes to Monitoring
Fried Oil and Frying Process
Patrick Lo, Food Safety Center of Central R&D Institute, Tingyi Holding Corp Vice President, China
11:20 Study on Frying Performance of Rapeseed Oil
Jiawei Liu, Wuhan Polytech University, China
4th Session: Optimum Frying
Chair: Dongping He, Professor, Wuhan Polytechnic University, China
Felix Aladedunye, University of Lethbridge, Canada
13:30 Filtration and Frying Oil Rejuvenation
Felix Aladedunye, University of Lethbridge, Canada
14:00 Deep Frying – For a Safe and Healthy Food Product
Ooi Cheng Keat, Malaysian Palm Oil Board, Malaysia
14:30 Total Oil Management: Oil Use Safety and Efficiency
Yan Liu, Cargill Oil, China
15:00 Coffee Break
5th Session: Analysis and Raw Materials
Chair: Yulan Liu, Henan University of Technology, China
Felix Aladedunye, University of Lethbridge, Canada
15:20 Quality Control During Industrial Frying
Christian Gertz, Maxfry, Hagen, Germany
15:50 Analytical Possibilities to Monitor Fat Degradation during Storage and Heating
Bertrand Matthaeus, Max Rubner-Institute, Detmold, Germany
16:20 Standardization of Quick Tests for Total Polar Compounds in Frying Oil by Measuring Dielectric Constant
Xu Li, Jiangnan University, China
16:50 Use of NIR for Evaluating Degrading Oils
Christian Gertz, Maxfry GmbH, Germany
Poster Presentations:
1: Experimental Investigation of Effect of Lipid Characteristics and Process Parameters on Acrylamide Formation during Deep Frying Process
Ankita Sinha, Atul Bhargav, Indian Institute of Technology, Gandhinagar, Gujarat, India
2: Quality Changes of Repeatedly used Cooking Oil: A study in Hong Kong
Zhen-Yan Li, Tsz-Fung Wong, Shu-Ting Chan, Maggie Mei-Ki Tang, Zhongping Yao*, Wing-Tak Wong*
Food Safety and Technology Research Centre, Department of Applied Biology and Chemical Technology,
The Hong Kong Polytechnic University, Hong Kong
3: Shelf Life of Potato Chips fried with different Grade of Palm Olein
Maslia Manja Badrul Zaman, Ahmadilfitri Md Noor, Sime Darby Research, Selangor, Malaysia
4: Adsorbent Treatment of Frying Oils: Impact on Health and Nutrition
Brian S. Cooke, Dallas Group of America, Jeffersonville, IN, USA
Fees
[updated 19.09.2016]
Status
|
until 31 July 2017 |
after 31 July 2017 |
| CCOA, Euro Fed Lipid Members* and Employees of member companies |
520 USD |
580 USD |
Non-Members
|
580 USD |
620 USD |
Students(proof needed)
|
260 USD |
280 USD |
* Euro Fed Lipid Members are direct members as well as members of AOCS (European Section), Czech Chemical Society (Oils & Fats Group),
DGF, GERLI, Greek Lipidforum, KNCV (Oils & Fats Group), Nordic Lipidforum, METE (Vegetable Oil Division), Polish Food Technologists
Society, (Oils & Fats Section) SCI (Lipids Group), SFEL, SISSG or YABITED
** 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). Non-Members: Apply for membership today to get
the member benefits.
The registration fee includes:
-Entry to the scientific programme, poster sessions
-Book of abstracts
-List of participants
-Coffee Break beverages
-Welcome Reception
-Lunches
After registration you will receive an invoice from CCOA.
Cancellation Policy
Cancellations must be in writing and are effective after written confirmation by CCOA or Euro Fed Lipid. Cancellations received on or
before 1 October 2017 will be refunded minus a 50 USD processing fee.
After that date until 20 October 2017, the cancellation fee is 100 USD.
There will be no refund for cancellations after 20 October 2017 or No-Shows. However, substitute participants can be named anytime without costs.
If the congress is canceled for whatever reason, paid fees will be refunded. Further recourse is excluded.
Shanghai
[updated 20.09.2016]
Shanghai is the most populous city in China and the most populous city proper in the world.It is one of the four direct-controlled
municipalities of China, with a population of more than 24 million as of 2014.It is a global financial center,and a transport hub with
the world's busiest container port.
Located in the Yangtze River Delta in East China, Shanghai sits on the south edge of the mouth of the Yangtze in the middle portion of
the Chinese coast.
For centuries a major administrative, shipping, and trading town, Shanghai grew in importance in the 19th century due to European
recognition of its favorable port location and economic potential. The city was one of five forced open to foreign trade following
the British victory over China in the First Opium War while the subsequent 1842 Treaty of Nanking and 1844 Treaty of Whampoa allowed
the establishment of the Shanghai International Settlement and the French Concession. The city then flourished as a center of commerce
between China and other parts of the world (predominantly Western countries), and became the primary financial hub of the Asia-Pacific
region in the 1930s.
However, with the Communist Party takeover of the mainland in 1949, trade was limited to socialist countries, and the
city's global influence declined. In the 1990s, the economic reforms introduced by Deng Xiaoping resulted in an intense re-development
of the city, aiding the return of finance and foreign investment to the city.
Shanghai is renowned for its Lujiazui skyline, museums and historic buildings, such as the ones along The Bund, the City God Temple
and the Yu Garden, It has been described as the "showpiece" of the booming economy of mainland China.
Pictures: Wikipedia, Pratyeka, jessew900, Fordi Ferrer
The Chinese Cereals and Oils Association (CCOA)
[updated 20.09.2016]
Founded in 1986, CCOA is a national center of excellences for scientific research and production practices of cereals and oils.
It drives a network of scientists, researchers, peers and entrepreneurs from various regions and sectors. Supervised by the China Association
for Science and Technology and affiliated to the State Administration of Grain of China, CCOA has, under its umbrella, 13 branches that span
grain storage, grain processing, oil and fat processing, inspection of grain and oil, grain logistics, cereals and oils nutrition,
feed processing, flour fermented food, rice products, IT, corn refining and noodle products. With 11170 individual members and 1380 corporate
and institutional members, CCOA has a permanent secretariat in Beijing that has 4 divisions, namely general office, academic exchange
department, office for science and technology award and editorial department.
CCOA is committed to soci-economic growth, scientific literacy for all, and acts as a service provider for scientists. As an academic center
for cereal and oil science and technology, we strive to be a major enabler for academic exchange, leading diver for scientific literacy,
speaker for exchanges, and informative platform scientists and researchers call home.
From the airport take the MAGLEV train, which transports you with 430 km/h in 8 min to the Longyang Road station.
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