Dear Reader,

It is with pleasure I will be serving as Euro Fed Lipid vice president the next two years.

For those of you that do not know me, I am 53 years old, I have been working with enzymes for the last 29 years.

My career at Novozymes started in production, later sales, R&D and now I am responsible for Novozymes technical service unit for the oils and fats industry.

I have been working with oils and fats applications for the last 15 years, my main focus has been on industrial enzyme applications like:
• vegetable oil degumming
• Enzymatic re-arrangement for margarine hard-stocks
• Specialty fats like OPO and SOS fats
• And lately biodiesel produced from low cost feed-stocks.

Privately, I live with my wife in an old house dated from 1891, my four kids are quite busy helping me in trying to shorten the honey-do list, but I guess that is a battle I will never win.

All the best wishes for a great 2016

Holm
Hans Christian Holm
Euro Fed Lipid Vice President
Global Industry Sales and technical Service Manager
Novozymes A/S
Bagsvaerd Denmark

14th Euro Fed Lipid Congress



"Fats, Oils and Lipids: Innovative Approaches towards a Sustainable Future"
18-21 September 2016, Ghent, Belgium
hosted by the Benelux Lipid Network
Ghent 2016

Lecture Abstracts:
last chance to submit a lecture abstract: 29 February 2016!
Submit your abstract here!

Marketing and Sponsorship Options
Download the flyer with options

Table Top Exhibition
Details and confirmed exhibitors can be found here!
Download the registration form

Act fast as table tops are limited!
Early deciders will be visible for a longer period on the congress webpage.

Confirmed plenary/ keynote lectures:

Plenary Lecture:
Bernard Cleenewerck, Fuji Oils Europe, Ghent/BE:
"Oils and Fats Processing: A Journey through a Changing Landscape"

Analytics, Authenticity, Lipidomics:
Corinne Spickett, Aston University, Birmingham/UK: "Oxidized Phospholipids: Biological Importance and Ox-lipidomic Analysis"

Biotechnology and Enzyme Technology:
Morten Jannik Bjerrum, University of Copenhagen/DK: "Altering the Activation Mechanism in Thermomyces lanuginosus Lipase by Rational Design"

Health and Nutrition:
Daan Kromhout, University Medical Center Groningen/NL: "Fatty Acids, Fats or Foods? Guidelines for Foods and Recommendations for Fatty Acids"

Lipids in Animal Science:
Veerle Fievez, Ghent University/BE: "Title to be announced"

Plant Lipids and Plant Breeding:
Allan Green, CSIRO Plant Industry, Canberra/AUS: "Innovation in Oilseeds and Novel Biomass Oils for Food Security, Renewable Fuels, and Industrial Material"
Rajinder Singh, MPOB, Kuala Lumpur/MAL: "Palm Oil Genomics and Fatty Acid Composition"

Oleochemistry, Biofuel and Biosurfactants:
Henri Cramail, University Bordeaux/FR: "Activated Lipidic Cyclic Carbonates for Non-isocyanate Polyurethane Synthesis"

Olive Oil and other Virgin Oils:
Tullia Gallina Toschi, University of Bologna/IT: "Title to be announced"

Lipid Oxidation and Quality:
Claire Berton-Carabin, Wageningen University/NL "Lipid and Protein Oxidation in Interface-dominated Food Systems: Interrelation and Functional Consequences"

Physical Chemistry:
Kyotako Sato, Hiroshima/JP: "Title to be announced"

Processing and Sustainable Sourcing:
Yuen May Choo, Malaysian Palm Oil Board, Kuala Lumpur/MAL: "MPOB's Biogas and Biomass Innovations alongside Environmental Sustainability"

Microbial and Algae Lipids:
Stefan Schouten, University of Utrecht/NL: "Long Chain Diols in Algae: From Biofuel to Geochemical Proxy"

New advertiser:
Clariant

Belgian French Fries



Fries It is claimed that fries originated in Belgium, and that the ongoing dispute between the French and Belgians about where they were invented is highly contentious, with both countries claiming ownership. From the Belgian standpoint the popularity of the term "French fries" is explained as a "French gastronomic hegemony" into which the cuisine of Belgium was assimilated because of a lack of understanding coupled with a shared language and geographic proximity between the two countries.

In various forms, frites or friet play an important role in Belgian culture and cuisine. Within Belgium, bintje potatoes are generally preferred as a basis to make fries because of their high starch content. They are generally double-fried (fried, left to cool and then fried again) in order to make them both moist in the core and crispy on the outside. As a part of this, they are often fried at a particularly high temperature (around 190°C

Moulesfrites Some people believe that the term "French" was introduced when British and American soldiers arrived in Belgium during World War I and consequently tasted Belgian fries.They supposedly called them "French", as it was the local language and the official language of the Belgian Army at that time, believing themselves to be in France. At that time, the term "French fries" was growing popular. But in fact the term was already used in America as early as 1899, in an item in Good Housekeeping which specifically references "Kitchen Economy in France": "The perfection of French fries is due chiefly to the fact that plenty of fat is used".

"Pommes frites", "frites" (French), or "frieten" (Dutch) became the national snack and a substantial part of several national dishes, such as Moules-frites or Steak-frites.

Text: Wikipedia, Picture: Hayford Peirce, Wikipedia

DGF: Authenticity of Olive Oil and other Vegetable Oils



10-12 April 2016, Nuremberg, Germany

Nuremberg In addition to the quality assessment of olive oil and other vegetable oils, the need for authentication is of major concern for consumers and the food industry. Not only expensive and valuable oils such as olive oil or argan oil, but also cheaper oils purchased in high quantities may be subjected to different kinds of food fraud. The aim of oil authentication is to protect the consumer from adulteration and the industry from unfair competition.

The symposium is structured to give an overview on the different aspects of authenticity of olive oil and other vegetable oils, from the legal regulations and approaches to traceability via the statistical techniques to the general and specific analytical aspects. This symposium will present new and fast methods to proof the quality and authenticity of olive oil and other edible oils and the participants will have the chance to discuss with outstanding experts the different aspects in the field of authenticity. This symposium is aimed at all people working as legal key opinion leaders, in official and commercial laboratories or in official or commercial food control or food industry. At the end the participants should be provided with the newest information on authenticity and the latest findings in order to make the market of edible oils fit for the future.

Information and Registration

Pictures: Dalibri, Wikipedia, Dennis and Aimee Jonez - Flickr

Awards for Young Scientists



Euro Fed Lipid: Young Lipid Scientists Award
The prize is granted to applicants for distinguished research in the fields of lipid science and technology.

The Young Lipid Scientists Award consists of
-a certificate
-a free one-year subscription of the European Journal of Lipid Science and Technology
-free registration to the Euro Fed Lipid Congress including travel expenses

The winner is expected to give a 20 min oral presentation of her/his work. Applications submitted will be evaluated by experts of the Young Scientists Award Committee.

Personal applications only will be accepted from scientists who are not older than 35 years as of the application date. Original paper(s) not older than 2 years since publication, a 2-page (maximum) summary of the work and a curriculum vitae (all in English, six copies) should be submitted.

The deadline for submission is 31 March of each year. The prize will be awarded during the next Euro Fed Lipid congress. Please send applications to the following address:

Euro Fed Lipid, The President
Varrentrappstr. 40-42, 60486 Frankfurt am Main, Germany

German Society for Fat Science (Deutsche Gesellschaft für Fettwissenschaft, DGF): H.P. Kaufmann Prize

The prize was instituted to commemorate the founder, long-time president and honorary president of the society who died in 1971. It is granted to an applicant for distinguished research in the fields of fat science and fat technology.

The H.P. Kaufmann Prize consists of 1000 Euro cash, a plaque, a certificate and a one-year subscription for the European Journal of Lipid Science and Technology. An expert commission decides about the merit of the submitted work. Invited applicants are young scientists who are no older than 35 years as of the application deadline.

Original publications in peer-reviewed journals (no older than two years or accepted publications in press, four copies) should be submitted as well as a curriculum vitae and a short summary of the work, including an introduction to the research area. The work may be submitted in German or English. Research already merited by other scientific awards cannot be considered. The deadline for submission is 31 March of each year.

The prize will be awarded in Heidelberg (DGF Annual Meeting). Travel expenses will be covered.

Please send applications to the following address:
An den Präsidenten der Deutschen Gesellschaft für Fettwissenschaft e.V.
Varrentrappstr. 40-42, 60486 Frankfurt am Main, Germany

Congress Calendar next 12 Months



it 4th International Conference on PreHypertension, Hypertension and Cardio Metabolic Syndrome
3-6 March 2016, Venice, Italy

DGF de 5th Leipzig Symposium, "Processing and Analytics – How does co-operation work in Practice?"
9-10 March 2016, Leipzig, Germany

DGF de Authenticity of Olive Oil and other Vegetable Oils
10-12 April 2016, Nürnberg, Germany

OFI in OFI India 2016
13-14 April 2016, Hyderabad, India

ch Olive Congress: Qualität von Speiseölen: Vom Produkt zum Konsument
28. April 2016, Zürich, Schweiz

AOCS us 107th AOCS Annual Meeting
1-4 May 2016, Salt Lake City, Utah, USA

DGF de Second "Young Investigators in Lipid Science" Meeting
10-11 May 2016, Düsseldorf, Germany

us Lipid Maps Annual Meeting 2016
17-18 May 2016, San Diego, California, USA

il 10th ISNN Congress
23-26 May 2016, Tel Aviv, Israel

EFL pt 1st International Symposium on Lipid Oxidation and Antioxidants
5-7 June 2016, Porto, Portugal

sk 1st Congress of Cardiovascular Prevention in Pre-Elderly and Elderly Individuals (CPPEI 2016)
30 June-2 July 2016, Bratislava, Slovakia

EFL de 22nd International Symposium on Plant Lipids
3-8 July 2016, Göttingen, Germany

ICBL fr 57th ICBL Conference 2016,
4-8 September, Chamonix, France

fr 3rd High Oleic Oils Congress
6-8 September 2016, Toulouse, France

Ghent be 14th Euro Fed Lipid Congress,
18-21 September 2016, Ghent, Belgium

my OFIC 2016,
19-21 October 2016, Kuala Lumpur, Malaysia

FR 12th GERLI Meeting: Microbe and Host Lipids
23-26 October 2016, Toulouse/FR


Publisher



Euro Fed Lipid e.V.
P.O. Box 90 04 40, 60444 Frankfurt/Main
Germany
Phone: +49 69 79 17 -345, Fax -564
Amtsgericht Frankfurt, Vereinsregister VR 12887
Managing Director: Dr. Frank Amoneit
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