Monday 10 February

8:00 Registration
Session 1
1A: Specific Oils 1B: Processing / Industrial Applications 1C: Nutrition / Lipidomics
Room Meeting Room C2.5 - C2.6 Meeting Room C2.4 Meeting Room C2.1
Chair Florence Lacoste, Instit des Corps Gras
& Nick Goddard, AOF
Allan Paine, Desmet Ballestra
& Laurence Eyres, ECG Consulting
Andrew Pipingas, Swinburne University
& Todd Mitchell, University of Wollongong
9:00 Transfer of canola calibrations from one NIR Spectrometer to another one
Veronique Barthet
Grain Research Laboratory, Canada
Refinery performance and the missing plutonium.
Alan Paine
Desmet Ballestra, Belgium
How docosahexaenoic acid enters the brain.
Richard Bazinet
University of Toronto, Canada
9:30 Tocopherols, sterols and carotenoids in canola: “contaminants” or key components of functionalized oils.
Paul Prenzler
Charles Sturt University, Australia
Latest developments in low pressure deodorization: the SAFE solution for mitigating trans fats and glycidyl esters.
Marc Kellens
De Smet Ballestra, Belgium
Post-prandial cognitive and vascular effects of DHA-rich Omega-3 powder.
Andrew Pipingas
Swinburne University of Technology, Australia
9:50 Genotypic and environmental variation in oil and seed characteristics of Brassica genotypes grown in Australian conditions.
Jamie Ayton
NSW Department of Primary Industry, Australia
Canola oil processing and implications for frying life.
Randy Adjonu
Charles Sturt University, Australia
Nothing dries sooner than tears: unique tear film lipids and their role in the structure and function of tears.
Todd Mitchell
University of Wollongong, Australia
10:10 Genetic variation for canola yield and oil stability under northern regions of New South Wales.
Harsh Raman
NSW Department of Primary Industry, Australia
An expert's insight in the separation-technology for degumming and neutralization processes.
Patrick Schuermann
Gea Westfalia Separator Group Gmbh, Germany
DHA-rich fish oil supplementation may enhance cognitive function in overweight/obese older adults by improving cardiovascular and cerebrovascular function
Julia Kuszewski
University of Newcastle, Austlralia
10:30 Morning Tea
Session 2
2A: Emerging Oils and Applications 2B: Processing / Industrial Applications 2C: Nutrition / Lipidomics
Room Meeting Room C2.5 - C2.6 Meeting Room C2.4 Meeting Room C2.1
Chair Bertrand Matthaus
& Allan Woolf, Plant and Food Research
Lucky Intrussi, Bunge oils & Laurence Eyres, ECG Consulting Richard Bazinet, University of Toronto
& Deanna Gibson, University of British Columbia
11:00 Application of sensory science for improved sensory literacy and continuous improvement in Australian olive industry.
Soumi Paul Mukhopadhyay
NSW Department Of Primary Industries - Horticulture, Australia
Synthesis and characterization of biolubricant based on polyesterification of ricinoleic acid, oxalic acid and ethylene glycol.
Paulo Suarez
University Of Brasilia, Brazil
Fish oil supplementation reduces maternal defensive inflammation and a gut bacteriome that predicts reduced immune priming in infants.
Deanna Gibson
University of British Columbia, Canada
11:20 92% Oleic Safflower Oil: a game changer for oleochemicals.
Michael Honeychurch
Go Resources, Australia
The use of controlled flow cavitation to improve the performance of degumming, refining and biodiesel operations.
Darren Litle
Arisdyne Systems, Inc, USA
Carbon-13 natural abundance in human plasma following n-3 polyunsaturated fatty acid (PUFA) supplementation as a tool for the assessment of n-3 PUFA metabolism.
Adam Metherel
University of Toronto, Canada
11:40 Rice bran oil processing and quality standards.
Geoff Webster
Foodinc Food Industry Consultants, New Zealand
Challenges and perspectives of advanced biodiesel.
Martin Mittelbach
University of Graz, Austria
Mussels for Muscles: mussels as a protein source to improve omega3 status and muscle health?
Lee Hamilton
Deakin University
12:00 The Good Oil – A regulator’s perspective on the approval of hemp oil
Glen Neal
Food Standards Australia & New Zealand
Margarine Processing: Science or Art?
Lucky Inturrisi
Bunge Loders Croklaan
Musseling-up program: review of Greenshell mussel bioactive lipids and role in inflammation management and joint health.
Matt Miller
Cawthron Institute, New Zealand
12:20 Avocado oil to Africa and the importance of the postharvest discipline in high quality oil production.
Allan Woolf
The New Zealand Institute for Plant & Food Research Limited, New Zealand
Lipase-produced conjugates of polyphenol and fatty acids are effective antioxidants for stabilizing omega-3 bulk oils, emulsions and microcapsules
Taiwo Akanbi
Deakin University
Lipidomics of the Greenshell mussel TM, Perna canaliculus.
Matt Taylor
CSIRO, Australia
12:40 - 13:30 Lunch
Session 3
3A: Oxidation and Frying 3B: Trace Contaminants and Analytical Solutions 3C: Infant Nutrition
Room Meeting Room C2.4 Meeting Room C2.5 - C2.6 Meeting Room C2.1
Chairs Christian Gertz & Mohammad Alam,Texas A&M University Jan Kuhlmann, SGS
& Torben Kuechler, Eurofins
Robert Gibson, University of Adelaide
& Barbara Meyer, University of Wollongong
13:30 The impact of fat deterioration on the formation of acrylamide in fried foods.
Christian Gertz
Maxfry GmbH, Germany
Emerging contaminants in oils/fats: challenges in analysis, mitigation and risk assessment.
Jan Kuhlmann
SGS Multilab Hamburg, Germany
Measuring effects of omega-3 fatty acid supplementation in pregnancy and early life – the search for predictors of health risk.
Robert Gibson
University of Adelaide, Australia
14:00 Formulation of heart-healthy oil for deep frying and its thermal stability study.
Mohammad Alam
Texas A&M University, USA
MCPD and glycidyl esters - present and future EU legislation, implementation in German risk management.
Martin Kaminski
BVL (Federal Office of Consumer Protection and Food Safety), Germany
In pregnancy maternal HDL is enriched in docosahexaeneoic acid, but not arachidonic acid, and carries the largest fraction of these fatty acids in plasma.
Barbara Meyer
University of Wollongong, Australia
14:20 The effect of volatile and non-volatile degraded products on the performance of frying oil.
Liang Junmei
Wilmar Global R&D Center, China
Determination of mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) in vegetable oils, oilseeds and meals.
Florence Lacoste
ITERG, France
Omega-3 fatty acids to reduce the risk of prematurity.
Maria Makrides
South Australian Health and Medical Research Institute, Australia
14:40 Investigation of different oxidation patterns impacting antioxidant performances in food emulsions using conjugated autoxidizable triene (CAT)-based assays.
Atikorn Panya
The National Center for Genetic Engineering and Biotechnology (BIOTEC),Thailand
Determining DEHP sources of contamination on olive oil.
Claudia Guillaume
Modern Olives, Australia
Biological aging, cardiovascular disease, and dietary fats in pregnancy and early childhood
Michael Skilton
The University of Sydney
15:00 Comparison of sample preparation techniques for GC-MS analysis of aldehydes-derived from lipid oxidation in milk: SPME vs. ITEX.
Natthaporn Phonsatta
The National Center for Genetic Engineering and Biotechnology (BIOTEC),Thailand
International validation of an analytical method for the determination of phthalate residues in oils and fats.
Mickael Watiez
LESIEUR, France
Microencapsulated fish oil powder results in higher absorption of omega-3 DHA in toddlers.
Samaneh Ghasemi Fard
Nu-mega Ingredients, Australia
15:20 Break
Session 4
4A: Food Applications 4B: Trace Contaminants and Analytical Solutions
Sponsored by Cawthron Institute
4C: Nutrition / Lipidomics
Room Meeting Room C2.4 Meeting Room C2.5 - C2.6 Meeting Room C2.1
Chair Donato Romanazzi, Cawthron Institute
& Ana Florencia De Alzaa, Modern Olives
Colin Hayman, Cawthron Institute
& Torben Kuechler, Eurofins
Moises Torres-Gonzalez, National Dairy Council
& Cintia Dias, University of Newcastle
15:40 Study of cooking oils suitability for Teflon coated cookware.
Ana Florencia De Alzaa
Modern Olives, Australia
3-MCPD and glycidyl ester – the current state of knowledge.
Bertrand Matthäus
Max Rubner-Institut, Germany
Saturated and dairy fats: friends or foes? Current status of the science.
Moises Torres-Gonzalez
National Dairy Council, USA
16:00 Developing foods to address health concerns throughout the lifespan.
Kaori Nakajima
The Nisshin OilliO Group, Ltd., Japan
Quantification of MCPDe and GE in edible oils and fats: a high throughput method for QC purposes.
Ralph Zwagerman
Bunge Loders Croklaan, Netherlands
Effects of diets high in palm olein, soybean oil, and cocoa butter on traditional and emerging lipid markers of cardiovascular disease risk.
Welma Stonehouse
CSIRO, Australia
16:20 Converting industrial organic waste from the cold-pressed avocado oil production line into higher value products.
Rothman Kam
Auckland University of Technology, New Zealand
The reduction of 3-MCPDs and GEs in palm oil using acidified and non-acidified bleaching earths.
Eric Yap
Oil-Dri Corporation Of America, USA
The impact of red meat composition on the plasma lipidome of men at risk of cardiovascular disease.
Emma Bermingham
Agresearch, New Zealand
16:40 The fall and rise of coconut oil
Laurence Eyres
ECG Consulting, New Zealand
3-MPCD & GE – Keeping an emerging risk in perspective
Glen Neal
Food Standards Australia & New Zealand
Endonuclease G deficiency promotes docosahexaenoic acid (DHA) accumulation and protects against linoleic acid (LA) induced cardiotoxicity.
Sanjoy Ghosh - Endonuclease
University of British Columbia, Canada
17:00 - 18:00 Poster Session
18:30 - 21:00 Optional Harbour Cruise