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Training & Conferences

  • Innovation and Development / Ingredients / Emulsions /

    Oils and Fats - Production, Properties and Uses

    Description

    This course will give 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.

    The two-day programme 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

    2012 programme to follow soon. 

    Day 1 - 19 October 2011

    08.30 Registration and Refreshments
    09.00 Welcome and Introduction
    Stuart Clegg, Project Manager: Product Development, Leatherhead

    A detailed presentation describing the structures and properties of the major components that make up oils and fats.
      SESSION 1 - PROPERTIES
    09.15 Chemical Nature of Oils
    Peter Gillatt, Scientific Advisor, Kettle Foods Limited

    Overview of the major components of oils and their effect on the properties of oils and fats.
    10.15 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. You will learn the importance of solid fat content and polymorphism for the use of oils and fats as food ingredients.
    11.10 Refreshments
      SESSION 2 - TYPES OF OILS AND FATS 
    11.30 Oils and Fats – Their Origins and Properties
    Geoff Talbot, The Fat Consultant

    Listing the types of plants used to produce major vegetable oils with reference to the geographical areas in which they are grown. The presentation will explain the production of oil from the fruits and seeds and the composition and properties of the oils. The most commonly used animal-sourced fats will also be briefly discussed.
    12.05 Bakery Fats
    Geoff Talbot, The Fat Consultant

    Application of oils and fats in baked goods (biscuits, pastry and cakes) will be discussed together with how to tackle the problem areas of trans and saturated fat reduction and moisture migration.
    12.45 Lunch
    13.30 Frying and Frying Oils
    Geoff Talbot, The Fat Consultant

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

    How to successfully incorporate healthy Omega-3 containing fish, algal and other marine-based oils in to foodstuffs
    14.45 Speciality Oils
    Norman Harris, Senior Chemist, AarhusKarlshamn UK Ltd

    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.
    15.25  Refreshments
      WORKSHOP 1 - TASTING
    15.45  Tutored Tasting of Speciality Oils: What to look out for
    Norman Harris, Senior Chemist, AarhusKarlshamn UK Ltd

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

    The processes employed in converting crude edible oils into wholesome food will be explained. This will include both chemical and physical refining, describing the function and operation of de-gumming, neutralisation, bleaching, and deodorisation of oils.
    17.15 Close
    Evening Course Networking Dinner (Optional) - GBP35.00 + VAT
    To book, please contact Catherine Haynes at training@leatherheadfood.com or T: +44 (0)1372 822314.     

    Day 2 - 20 October 2011

    08.30 Registration and Refreshments
      SESSION 3 - PROCESSING (CONTINUED)
    09.00 Modification of Oils
    Dave Allen, Consultant

    The two main processes used to modify the physical characteristics of oils and fats in order to increase their functionality will be described and contrasted. 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.
    09.40 Analysis and Quality Control
    Geoff Talbot, The Fat Consultant

    The four main types of analytical methods for oils and fats will be described – 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.
    10.40 Refreshments
    11.00 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.
      SESSION 4 - PRODUCTS: FAT CONTINUOUS SYSTEMS
    11.40 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.
    12.30 Lunch
      WORKSHOP 2 - TEMPERING
    13.15 Chocolate Tempering
    Geoff Talbot, The Fat Consultant
    Annie Teoh, Senior Research Scientist, Leatherhead Food Research

    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.
      SESSION 4 - PRODUCTS: FAT CONTINUOUS SYSTEMS (CONTINUED)
    14.15 Butter, Margarine and Spreads
    Heiko Spitzbarth, ETH of Zurich, Institute of Food, Nutrition and Health

    Learn the science behind making butter, margarines and spreads, the ingredients used and the processing techniques employed.
    15.15 Refreshments
      SESSION 5 - NUTRITION
    15.25 Nutritional Benefits of Oils and Fats
    Sarah Hull, Senior Scientist, Leatherhead

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

    Locations & Pricing

    • Member Price
       £875.00 £787.50 Plus VAT

      Non-Member Price
       £1,085.00 £976.50 Plus VAT

      Leatherhead Food Research, Leatherhead, UK from 24/10/2012 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)

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