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Training & Conferences

  • Innovation and Development / Ingredients / Emulsions /

    Oils and Fats - Production, Properties and Uses

    Description

    Oils and Fats provides essential training for food industry professionals wishing to gain a greater understanding of oils and fats. Delegates will learn about the processes involved in manufacture, their properties and usage.

    This year the programme has been revised and extended to three days, and will cover all the information you need to fully understand the subject of oils and fats. Areas such as chemical and physical structure, quality control analysis, refining and speciality oils will be covered. The combination of lectures and practical sessions has been designed to enable delegates to explore all aspects of these essential ingredients.   

    Programme

    Click on the tab in the blue bar above or follow the link to the Oils and Fats' programme.

    Who should attend?

    • Product development managers and technologists
    • Process development technologists
    • QA and QC staff
    • Staff working in the edible oils industry wishing to gain more technical knowledge on their products

    From this course you will

    • Understand the basic chemical structure of different fatty acids and triglycerides
    • Discover how the chemical structure influences the physical nature of oils and fats, which in turn relates to their properties in food products
    • Learn about the refining and modification of edible oils for different end applications
    • Find out how to prevent oxidation and rancidity in oils and fats
    • Come away with a good understanding of the nutritional benefits of fat

    Hotels

    Follow this link for further information on a variety of local hotels to suit all budgets.

    » Show prices in £ € $
    An essential course for food industry staff wishing to gain a good understanding of the properties of oils and fats and the processes involved in their manufacture.

    Overview

    Programme

    Day 1

    09.00 Registration and Refreshments
    09.30 Welcome and Introduction
    Dr Wayne Morley, Head of Food Innovation, Leatherhead

    A welcome to the revised course and the sharing of expectations from delegates.
      SESSION 1 – PROPERTIES
    10.00 Chemical Nature of Oils
    Geoff Talbot, The Fat Consultant

    An overview of the major components of oils and their effect on the properties of oils and fats.
    11.00
    		Refreshments
    11.30 The Physical Characteristics of Oils and Fats
    Geoff Talbot, The Fat Consultant

    Describes the relationship between the molecular structure of triglycerides and the melting/crystallisation behaviour of oils and fats. Delegates will learn the importance of solid fat content and polymorphism for the use of oils and fats as food ingredients.
    12.45 Lunch
      SESSION 2 – TYPES OF OILS AND FATS 
    13.45 Oils and Fats – Their Origins and Properties
    Geoff Talbot, The Fat Consultant

    Provides an overview of the types of plants used to produce major vegetable oils and refers to the geographical areas in which they are grown. Geoff will also explain how oil is produced from the fruits and seeds, detail the composition and properties of the oils, as well as briefly discuss the most commonly used animal-sourced fats.
    14.30 Bakery Fats
    Geoff Talbot, The Fat Consultant

    Discusses the application of oils and fats in baked goods (biscuits, pastry and cakes), as well as how to tackle the problem areas of trans and saturated fat reduction and moisture migration.
    15.30 Refreshments
    16.00 Frying and Frying Oils
    Geoff Talbot, The Fat Consultant

    Considers the process of frying, the reactions that occur during frying, and the factors that define an ‘optimal’ frying oil will be considered.
    16.30 Marine and Algal Oils
    Dr Rob Winwood, Manager Scientific Communications – Life's DHA – EMEA and Vice Chairman of the SCI Lipids Committee, DSM Nutritional Products Ltd

    Learn how to successfully incorporate healthy Omega-3 containing fish, algal and other marine-based oils in to foodstuffs
    17.15 Close

    Day 2

    08.30 Registration and Refreshments
    09.00 Sharing of Key Message from Day 1
    Dr Wayne Morley, Head of Food Innovation, Leatherhead

    A chance for all delegates to share and discuss the key learnings from Day 1.
    09.30 Speciality Oils
    Speaker to be confirmed

    The use of speciality oils in the UK is growing rapidly. This presentation will review chemical, physical, nutritional and organoleptic properties of these speciality oils.
      WORKSHOP 1 – TASTING
    10.15
    		 Tutored Tasting of Speciality Oils: What to Look Out For
    Speaker to be confirmed

    A chance to taste and compare a range of oils, for example extra virgin olive, hazelnut, walnut, sunflower and sesame oils (depending on availability).
    10.45 Refreshments
      SESSION 3 – PROCESSING
    11.15 Refining Oils
    Dave Allen, Consultant

    Explains the processes employed in converting crude edible oils, including both chemical and physical refining, the function and operation of de-gumming, neutralisation, bleaching, and deodorisation of oils.
    12.00 Modification of Oils
    Dave Allen, Consultant

    Describes and contrasts the two main processes used to modify the physical characteristics of oils and fats in order to increase their functionality. Partial hydrogenation will also be outlined to explain the mechanism by which trans fatty acids are unavoidably formed – the reason why partial hydrogenation is no longer used in the UK.
    12.45 Lunch
    13.45 Cryo-crystallisation for Enhanced Functionality – NEW
    Dr Wayne Morley, Head of Food Innovation, Leatherhead

    Discusses the potential for cryo-crystallisation to be used as a technology to enhance the functionality of oils and fats. This includes some results on the application in short-crust pastry to reduce both total and saturated fat levels.
    14.30 Analysis and Quality Control
    Geoff Talbot, The Fat Consultant

    Describes the four main types of analytical methods for oils and fats – chemical methods, physical methods, spectroscopic methods and chromatographic methods. Within these, the main attributes measured as part of quality control of oils and fats will be discussed.
    15.30 Refreshments
    16.00 Oxidation and Rancidity in Oils and Fats
    Geoff Talbot, The Fat Consultant

    Describes the development of oxidation and rancidity in oils and fats and how to prevent instability occurring.
    16.30 Nutrition and Health Aspects of Oils and Fats
    Sonia Pombo, Senior Nutritionist, Leatherhead

    A nutritional perspective on oils and fats and how saturated, trans and polyunsaturated fats affect our health.
    17.15 Close

    Day 3

    08.30 Registration and Refreshments
    09.00 Sharing of Key Message from Day 2
    Dr Wayne Morley, Head of Food Innovation, Leatherhead

    A chance for all delegates to share and discuss the key learnings from Day 2.
      SESSION 4 – PRODUCTS: FAT-CONTINUOUS SYSTEMS
    09.30
    		 Confectionery Products
    Geoff Talbot, The Fat Consultant

    Confectionery fats can be broadly subdivided into coating fats, filling fats and toffee fats. Each of these will be considered, together with the problems of oil migration and bloom formation that are often associated with multi-component confectionery products.
      WORKSHOP 2 – TEMPERING
    10.30 Chocolate Tempering
    Geoff Talbot, The Fat Consultant

    Annie Teoh, Senior Research Scientist, Leatherhead

    Delegates will go into the product development kitchen and, after a demonstration, will temper chocolate to learn about the different polymorphic forms of fat and how they affect shelf life.
    11.15
    		 Refreshments
    11.45 Butter, Margarine and Spreads
    Speaker to be confirmed

    Learn the science behind making butter, margarines and spreads, the ingredients used and the processing techniques employed.
      SESSION 5 – PRODUCTS: WATER-CONTINUOUS SYSTEMS
    12.15 Mayonnaise and Creams – NEW
    Dr Wayne Morley, Head of Food Innovation, Leatherhead

    Discusses the challenges in formulating water-continuous products such as 70% fat mayonnaise with liquid oil and whipping cream with 35% crystallising fats.
    12.45 Lunch
      SESSION 6 – LEGISLATIVE AND MARKET OVERVIEWS
    13.45 Legislative Overview of Oils and Fats Usage in Foods – NEW
    Oliver Leedam, Senior Regulatory Advisor, Leatherhead

    Provides an overview of the food legislation relating to the usage and labelling of oils and fats in foods.
    14.30 Market Developments and Trends – NEW
    Matt Incles, Market Intelligence Manager, Leatherhead

    The course will conclude with an overview of some of the recent developments and trends in the use of oils and fats in foods.
    15.15 Refreshments
    15.45
    		Review of Expectations, Key Messages, and Q&A
    Dr Wayne Morley, Head of Food Innovation, Leatherhead

    A final chance to discuss and debate any of the subjects that were addressed in the course.
    16.30
    		 Close

    Locations & Pricing

    • Member Price
       £1,130.00 £1,017.00 Plus VAT

      Non-Member Price
       £1,470.00 £1,323.00 Plus VAT

      Leatherhead Food Research, Leatherhead, UK from 23/10/2012 to 25/10/2012

      Book a place on a training course or conference up to 90 days in advance and receive a 10% discount on the delegate fee. (See Terms & Conditions)

      Book Now » Add To Outlook »

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