9th International Symposium on Deep-Frying
Higher Quality, Safer Products and Further Use
30-31 October 2017, Shanghai, China


[12.09.2016]

Dear Colleagues,

Welcome to the 9th international symposium on deep-fat frying. The international symposia on deep-fat frying organized through the DGF and Euro Fed Lipid have been held most of time in Europe and North America. This is the first time it is held in China and will be organized jointly by the Euro Fed Lipid and the Chinese Cereals and Oils Association.

There is a long tradition of deep frying in Asia’s cuisine. The oldest recording of frying process was found more than 3000 year old back in the Chinese texts. In recent decades, the rapid development of China’s economy has resulted in a dramatic increase in frying industry. We sincerely hope that this will be an opportunity for the experts and distinguished players in the area share their knowledge and experiences in Shanghai, China.

Furthermore, it will be a great chance for all of participants to get more understanding of the Chinese culinary culture, fast development and potential huge market.

Zhang Gertz Wang Matthaeus
Guifeng Zhang
Beijing, China
Christian Gertz
Hagen, Germany
Ruiyuan Wang
Beijing, China
Bertrand Matthäus
Detmold, Germany
xu Stier Wang X Aladedunye
Xuebing Xu
Shanghai, China
Richard F. Stier
Sonoma, CA, USA
Xingguo Wang
Wuxi, China
Felix Aladedunye
Lethbridge, Canada

Sponsors, Sponsoring, Exhibition

[updated 19.09.2016]

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

Benefit
Package 1 (Gold)
Package 2 (Silver)
Package 3 (Bronze)
Complimentary congress registrations
Three
Two
One
Table tops
Two
One
---
Free Advertisement
Yes
Yes
---
Opportunity to display during the congress
Yes
Yes
Yes
Package cost May be subject to tax
30.000 USD
15.000 USD
8.000 USD

Further Options:
Full page advertisement in the programme: 1500 USD
Table top Exhibition: 800 USD
Symposium Bag: 8000 USD
Symposium Bag Insert: 1.500 USD
Coffee Breaks: 1500 USD each
Symposium Dinner Name Right: 8.000 USD

Please confirm your sponsorship before 28 February 2017.

Scientific Committee

[updated 28.09.2016]

Christian Gertz (Hagen, Germany)
Xiaoming Hao (China)
Bertrand Matthäus (Detmold, Germany)
Rick Stier (Sonoma/CA, USA)
Xingguo Wang (Wuxi, China)
Xuebing Xu (Shanghai, China)
Felix Aladedunye, Lethbridge, Canada

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

Poster Abstracts

[updated 28.09.2016]

Please prepare a one page abstract for your poster according to this model and send your abstract to info@eurofedlipid.org

The committee reserves the right to upgrade suitable posters to lectures after consulting the authors.

Deadlines:

Sponsorships: 28 February 2017

Abstracts: 31 March 2017

Registration

[updated 19.09.2016]

Please make use of the
ONLINE REGISTRATION

As an alternative fill out the printed registration form and send it back to either CCOA or Euro Fed Lipid.

Please note that you will receive a registration confirmation only. The invoice containing payment information will be issued by the CCOA

Conference tickets will be handed out at the registration desk.

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.

The Venue/Accommodation

[updated 19.09.2016]

The Symposium takes place at the Crowne Plaza Shanghai Pudong
1000 Yanggao N Rd, Pudong, Shanghai, China, 200137
Phone: +86 21 5862 1000
crowneplaza.pudong@ihg.com

Location

The next Subway Station is Hang Jin Road Station.

Accommodation:
crowne Hotel rooms have been reserved for you at the Crowne Plaza Shanghai Pudong.

29-31 October Booking Link for Business Twin Room.(800 RMB nightly rate incl. taxes)
(roughly 102 Euro or 118 US$)

29-31 October Booking Link for Business Single Room. (750 RMB nightly rate incl. taxes)
(roughly 96 Euro or 111 US$)

If you arrive before 29 October or leave after 31 October, please send an e-mail to the hotel (crowneplaza.pudong@ihg.com) with your booking number, name and arrival/ departure dates.

Travel

[updated 19.09.2016]

The international airport Shanghai Pudong is located some 35 km from the Congress hotel, but there is a superfast and exiting way to reach the city center:

Maglev From the airport take the MAGLEV train, which transports you with 430 km/h in 8 min to the Longyang Road station.
From there take subway 2 and 6 to reach the hotel. Riding the train or subway in Shanghai is easy even for persons not speaking Chinese, because all labels are bilingual
Picture: Wikipedia, Ales Needham

Congress Dinner

[updated 20.09.2016]

to be announced

Shanghai

[updated 20.09.2016]

People Square 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.

Shanghai 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.

Temple 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.

Organiser

[updated 20.09.2016]

Chinese Cereals and Oils Association (CCOA)
No. 11, Liangke Building
Baiwanzhuang Street
Xicheng District 100037 Beijing (Beijing)
CN (China)
Phone: +86-1068357511
Fax: +86-1068357511
http://www.ccoaonline.com/
E-mail: wcf@ccoaonline.com

supported by
European Federation for the Science and Technology of Lipids e.V.
Postfach 90 04 40
60444 Frankfurt/Main
Germany
Phone: +49 69/79 17-533
Fax: +49 69/79 17-564
E-Mail: info@eurofedlipid.org