Pre-Congress Workshops

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Optimum Frying - Practical and theoretical aspects

Date: Saturday 8 February 2020
Time: 9.00am – 4.00pm
Venue: ICC Sydney
Room: Meeting Room C2.1
Cost: AUD $400.00 per person ($ Inc GST)

The process of deep-fat frying is one of the most popular processes for food preparation with an increasing market world-wide. Although this complex and dynamic process takes place at the surface of the food the reactions in the oil are still poorly understood. Nowadays it is realized that chemical and physical changes of fats and oils at elevated temperature cannot be explained by autoxidation only. Since all fat in fried food is replaced by used frying oil the focus of interest also has to be on aspects important for maintaining the oil quality.

The program will cover new theoretical and practical aspects necessary for a better understanding of the frying process. In this context the developments in frying technology, possibilities to improve the quality and heat stability of frying oils by addition of plant based ingredients or filtering and oil treatment have to be discussed.

New analytical methods for a fast and easy quality control to monitor the degradation of oil in the fryer and possibilities to avoid the formation of toxic compounds during frying will also be presented.

Thus, this workshop is tended for all persons from food producers, sciences, official and commercial laboratories, marketing and consumers who are involved into the production of fried food, research on the frying process or the assessment of used frying oils or interested in deep-fat frying in general.

The aim of the workshop is to provide the participants with new information on frying and to discuss the latest findings in order to make the market of fried products fit for the future. We are looking forward to welcoming you.

Proposed Program

9.00am Regulatory Issues throughout the World for fats and oils
Bertrand Matthaeus, Max Rubner Institut, Detmold, Germany
9.30am Fundamentals of deep frying process
Christian Gertz, Maxfry GmbH, Hagen, Germany
10.00am Formation and Migration of Health-Risk Compounds during Deep Frying
Bertrand Matthaeus, Max Rubner Institut, Detmold, Germany
11.00am Oxidation and structural decomposition of fats and oils at ambient and elevated temperatures
Christian Gertz, Maxfry GmbH, Hagen, Germany
11.30am Occurrence and Measurement of Volatile Compounds in the Fume of Different Frying
Bertrand Matthaeus, Max Rubner Institut, Detmold, Germany
12:00pm Application of Near Infrared Spectrophotometry to the Study of the Degradation Products of Fats
Dagmar Behmer, Bruker, Maxfry GmbH
1.30pm Filtering and Oil Treatment
Samantha Magee, Carlson, UK
2.00pm Natural and synthetic Compounds as Stabilizer of Frying Oils
Christian Gertz, Maxfry GmbH, Hagen, Germany)
2.30pm Properties and Performance of Different vegetable oils for fryings
Bertrand Matthaeus, Max Rubner Institut, Detmold, Germany
3.00pm Simulation of the Frying Process
(Christian Gertz, Maxfry, Hagen, Germany)
3.00pm Final Discussion (30 mins)

3rd AAOCS Infant Nutrition workshop

Date: Sunday 9 February 2020
Time: 9.00am – 3.00pm
Venue: ICC Sydney
Room: Meeting Room C2.1
Cost: AUD $300.00 per person (Inc GST)
Registration includes entry to Kaufman memorial lecture and opening drinks to the WCOF20
Hosted by: Australasian section of the AOCS and NuMega Ingredients

Hosted by the Australasian section of the AOCS and NuMega Ingredients, and supported by international and local experts in the field, this workshop will highlight the nutrition, production and chemistry of the lipids involved with the production of infant nutrition. This workshop is ideal for nutritionists, dietitians, infant formula manufacturers/industry and people interested in infant health.

A variety of international and local speakers will discuss the latest in science and technology in the lipid formula lipids while providing basic and practical information that is relevant to manufacturing, regulatory affairs, possible contaminants and the latest in innovation. Two previous meetings have been held in Williamstown and Barossa Valley.


AAOCS Mediterranean Diet workshop

Date: Sunday 9 February 2020
Time: 9.00am – 3.00pm
Venue: ICC Sydney
Room: Meeting Room C2.2
Cost: AUD $200.00 per person (Inc GST)
Registration includes entry to Kaufman memorial lecture and opening drinks to the WCOF20
Hosted by: Australasian section of the AOCS, Dr Karen Murphy and Dr Cintia Dias
Speakers: Dr Karen Murphy and Dr Cintia Dias

The Mediterranean diet is considered by many a ‘cure-all’ dietary pattern. People following this type of dietary pattern such as in Sardinia, Italy, one of the Blue Zones, experience healthy longevity compared with Western populations like Australia. Besides living longer, the Mediterranean diet has been shown to reduce the risk of chronic diseases like heart disease, cancers, dementia and Alzheimer’s disease, help with weight loss and manage diabetes. The Mediterranean diet is an environmentally sustainable diet as it is predominantly plant based rich in extra virgin olive oil, fruits and vegetables, nuts, legumes, wholegrains and fish with moderate amounts of dairy food and very little red and processed meat and discretionary foods. The Mediterranean diet is rich in healthy fats including monounsaturated fat from olive oil which is the main culinary fat, nuts, seeds and omega-3 polyunsaturated fat from plants, walnuts and oily fish.

This workshop aims to provide the latest information relating to the Mediterranean diet and health outcomes as well as environmental sustainability, with a particular focus on healthy fats and oils presented by key local and international experts.

The program is likely of interest to researchers in the nutrition field, health professionals, food manufacturers and producers, students and anyone interested in nutrition and health. The workshop will be hosted by Dr Karen Murphy and Dr Cintia Dias. Karen is an Accredited Practising Dietitian and Senior Lecturer at the University of South Australia. Her research focuses around healthy dietary patterns like the Mediterranean diet and cardiovascular disease and dementia risk and has expertise in randomised clinical trials and diet and health assessments. Cintia is a Postdoctoral Research Fellow at Macquarie University and is experienced in clinical trials, particularly in dietary interventions, cardiovascular health, lipid metabolism, biochemical analysis and dementia research (Alzheimer’s disease).


Olive Masterclass

Date: Sunday 9 February 2020
Time: 10.00am – 2.30pm
Venue: ICC Sydney
Room: Meeting Room C2.3
Cost: AUD $240.00 per person (Inc GST)

Learn about all things olive oil and connect with professionals in the industry during this half-day workshop. Presenters from across the spectrum of international and national companies involved in olive oil testing will present on health and nutrition, analysis and methods and authenticity and quality. The day will conclude with a 60-minute olives and olive oil tasting.

Registration is now open
  • Key Dates

  • Call for abstracts open Monday 11 February 2019
  • Registration open 1 May 2019
  • Abstract submission deadline Wednesday 31 July 2019
  • Abstract notifications23 August 2019
  • Early bird registration closes30 September 2019
  • Speaker /Presenter registration deadline Monday 30 September 2019
  • Standard registration deadline 1 October 2019 – 24 January 2020
  • LATE registration deadline 25 January 2020 - 12 February 2020
  • Accommodation booking deadline Friday 20 December 2019

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Committee

The committee is made up of leaders from various major Federations and Institutes from around the world. View the Committee.

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Venue

ICC Sydney is Australia’s first fully-integrated convention, events, exhibition and entertainment centre. View the Venue.

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General Information

We look forward to welcoming you to Sydney in February 2020 and hope that you enjoy your time here. See useful information.