Euro Fed Lipid Newsletter February 2013: Euro Fed Lipid Antalya: Deadline for Lectures is 8 March!
September 18 to 20, 2013 – Have you made a note of these dates in your diary yet? If not, you might want to do it right now! Because these are the dates for oils+fats in Munich – the world´s only trade fair for the technology and trade of oils and fats.
This is the place where machinery and component manufacturers will be presenting their innovations, and it´s where producers, processors and not least traders from all over Europe will be coming to catch up on all the latest information and developments.
Our bet is that you will definitely want to be a part of this event. Thankfully, you still have time to do so. If you would like to exhibit, just contact us, or register straight away online. Visitors can also secure their tickets online as of March 2013. The advantage of buying online is that a Print@home ticket costs only half as much as a ticket bought at the venue. And, once you´ve printed it out, you can use that print-out to pass straight through the turnstiles into the exhibition halls.
Another tip: A ticket to oils+fats also opens the doors for you on drinktec, the World´s Leading Trade Fair for the Beverage and Liquid Food Industry. drinktec 2013 takes place between 16 and 20 September 2013, in other words, its dates overlap with oils+fats.
It will certainly be worth having a look around the halls at drinktec, because beverages fillers and liquid food producers frequently use technologies similar to those that are employed in the oils and fats industry.
Please note: The venue for oils+fats and also for drinktec is the Messe München exhibition center in the district of Riem in Munich. Two years ago, oils+fats took place (without drinktec) in the smaller MOC Event Center.
Any questions? You might find the answers online at www.oils-and-fats.com. If not, please contact us. We would be pleased to help.
And, we look forward to meeting up with you again in September at oils+fats.
Congress Registration and Reservation of Hotel Rooms is now possible.
Please make sure to upload your (lecture) abstract by 8 March at the congress webpage.
Plenary Lectures:European Lipid Science Award Lecture: Barbara Cannon, University of Stockholm, Sweden
European Lipid Technology Award Lecture: Kyotaka Sato, Hiroshima University, Japan
Chevreul Medal Lecture: to be announced
Wilhelm Normann Medal Lecture: Hans-Jochen Fiebig, Max Rubner-Institute, Detmold, Germany "National and International Standardization of Analytical Methods for Fats and Oils"
H.P. Kaufmann Memorial Lecture: Michael Bockisch, Germany "Todays Findings: Science or Opinion? What can we believe and how much are we really prepared to accept different views"
ISF Lecture:Selim Küsefoglu, Bogaziçi University, Istanbul, Turkey "New Methods for the Synthesis of Functional Polymers from Plant Oil Triglycerides"
ISF Lecture: James Fry, LMC International, Oxford, UK "The Unintended Effects of Biofuel Policy on the Oils and Fats Industry"
Main Topics/ Keynote Lectures:Analytics, Authenticity, Lipidomics:
Tullia Gallina Toschi, University of Bologna, Italy "Misdescription of Oils and Fats: Flowcharts for the Analytical Choices"
Bioscience, Biocatalysis, Biochemistry:
Milan Certik, Slovak University of Technology, Bratislava, Slovak Republic: Biotechnology as a Useful Tool for Functional Improvement of Cereal-based Materials Enriched with Polyunsaturated Fatty Acids and Pigments
Processing (including Raw Material Quality and Processing):
Chris Dayton, Bunge Global Innovation, White Plains, NY, USA "Review of Oils and Fats Processing Options with Regard to Incoming Quality and Contaminates"
Oxidation, Antioxidants and Deep Frying:
Veronika Somoza, University Vienna , "Healthy Cooking Oils - Do they exist?"
Lipids in Animal Science:
Noelia Aldai Elkoro-Iribe, University of the Basque Country, Spain
Jean-Louis Barjol, Executive Director of The International Olive Council (IOC)
Gunter Börner, B+B Engineering, Magdeburg, Germany "Rapeseed-A Tremendous Potential for Added Value Generation"
Tan Sri Shahrir Abdul Samad, Chairman of the Malaysian Palm Oil Board (MPOB) "Conservation Efforts by the Malaysian Oil Palm Industry"
Marine Oils, Micobial Lipids and Microalgae Oils:
Sammy Boussiba, BIDR, Sede Boker, Israel "Advances in Biofuel and PUFA's Production by Microalgae"
Sevim Erhan, US Dept. of Agriculture, Wyndmoor PA, USA
Health and Diseases:
Robert Gibson, University of Adelaide, Australia
Confirmed new sponsors:
Culinary Products and Margarine Industrialists Association, Turkey
Körting Hannover AG, Hannover, Germany
To confirm your sponsorship please select your favourite from the list and contact the headquarters. If you have other needs or wishes please let us know.
Tea is an important part of the Turkish culture (in 2004, Turkey had the highest per capita tea consumption in the world). Offering tea to guests is part of Turkish hospitality, tea is most often consumed in households, shops and mostly kıraathane, which is social congregation of Turkish men.
Despite its popularity, tea became the widely consumed beverage of choice in Turkey only in the 20th century. It was initially encouraged as an alternative to coffee, which had become expensive and at times unavailable in the aftermath of World War I. Upon the loss of southeastern territories after the fall of the Ottoman Empire, coffee became an expensive import. At the urging of the founder of the republic, Atatürk, Turks turned more to tea as it was easily sustainable by domestic sources.
The tea, called çay, is typically prepared using two stacked kettles specially designed for tea preparation. Water is brought to a boil in the larger lower kettle and then some of the water is used to fill the smaller kettle on top and steep several spoons of loose tea leaves, producing a very strong tea. When served, the remaining water is used to dilute the tea on an individual basis, giving each consumer the choice between strong or weak. Tea is drunk from small glasses to enjoy it hot in addition to showing its colour, with cubes of beet sugar.
Register by 25 January and save € 100
on conference and short course registration
Conference Program Topics:
AOCS Practical Short Courses • 4-5 April:
Oils and Fats Industry Expo 2013 • 3-4 April
Make sure to visit the Euro Fed Lipid Booth while in Kiev!
7th International Symposium on Deep Frying
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
May 7-8, 2013, La Jolla, CA, USA
Radisson Hotel Fisherman's Wharf
Venue of the 7th International Symposium on Deep Frying, San Francisco/CA, USA
Euro Fed Lipid e.V.
P.O. Box 90 04 40, 60444 Frankfurt/Main
Phone: +49 69 79 17 -345, Fax -564
Amtsgericht Frankfurt, Vereinsregister VR 12887
Geschaeftsfuehrer: Dr. Frank Amoneit
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