June 27, 2016

27/06/2016: Practical short course: Enzyme technology in oilseeds, oils & fats processing and transformation

Also great networking opportunities  
This course will take place at the Novotel Gent Centrum, Ghent, Belgium on Wednesday 21 & Thursday 22 September, 2016.
Full registration includes access to all presentations, short course manuals, lunch and coffee breaks and free access to the oils + fats trade show.
Early bird registration (on or before August 21): 95.00 EUR
Academic registration: 495.00 EUR
Group registration rates: 10 percent off for three or more; 20 percent off for five or more

Day 1: Wednesday, September 21, 2016

8:50 Opening remarks
9:00 Fundamentals of enzyme technology, enzyme stability and quality control, Dr Uwe Bornscheuer, University of Greifswald, Germany

Session 1: Soft Extraction Technology
9:30 Enzymatic cell opening using (hemi)cellulases and proteases for higher palm oil yield, Mr C L Rathi, Advanced Enzyme Technologies Ltd., India

Session 2: Enzymatic degumming
10:00 Optimising oil yield using phospholipases A, A1, A2 and B, Mr Hans Christian Holm, Novozymes, Denmark
10:30 Coffee/tea break
11:00 Oil degumming using phospholipases A and C, Mr Wouter Smits, DSM Food Specialities, the Netherlands 11:30 Enzymatic Degumming under Acid Conditions Improves Yield and Reduces Fouling, Mrs Nina Schroegel-Truxius, AB Enzymes, Germany
12:00 Enzymatic degumming in practice, Ir Jan De Kock, DeSmet Ballestra Group, Belgium
12:30 Lunch break & networking

Session 3: Enzymatic interesterification technology

13:30 Novel lipases for enzymatic interesterification, Mr Hans Christian Holm, Novozymes, Denmark
14:00 Specialty fats CBE and HMF substitute - SOS/OPO, Mr Krish Bhaggan, IOI Loders Croklaan, the Netherlands
14:30 Enzyme assisted biodiesel production from waste oils, Mr Per Munk Nielsen, Novozymes, Denmark

BioBase Europe pilot plant visit

15:00 Travel by bus to BioBase Europe in Ghent Port area
16:00 Introduction and guided tour of BioBase Europe pilot facilities
18:00 Travel back to hotel / End of Day 1
Ghent (Image: Luca Casartelli)
Day 2: Thursday, September 22, 2016

Session 3: Enzymatic interesterification technology (cont'd)
9:00 Free fatty acid reduction in edible oils, Mr Rohit Bangera, Advanced Enzyme Technologies Ltd., India
9:30 Enzymatic modification of cocoa butter and cocoa butter substitutes, Dr Koen Dewettinck, Ghent University, Belgium
10:00 Microbiological Synthesis of Glycolipid Surfactants, Dr Inge Van Bogaert, INBIO, Ghent University, Belgium
10:30 Coffee/Tea Break

Session 4: Industrial application of enzymatic interesterification

11:00 Analytical tools for optimising enzymatic lipid modifications, Mr Chris Dayton, Bunge Global Innovation, USA
11:30 Enzymatic biodiesel: from lab to industrial application, Dr Gijs Calliauw or Mr Dario Altera, DeSmet Ballestra Group, Belgium
12:00 Practicalities and success stories in applying industrial interesterification, Mr Peter Laurits Luke, AAK AarhusKarlshamn, Sweden
12:30 Lunch break & networking
13:30 Working with enzymes in lipid industry, TBC, USA
Session 5: Application of (phospho)lipases in food technology
14:00 Enzymatic lecithin de-oiling as alternative for enzymatic oil degumming, Dr Wim De Greyt, DeSmet Ballestra Group, Belgium
14:30 Enzymatic production of lysolecithin from lecithin with PLA2, Mr Wouter Smits, DSM Food Specialities, the Netherlands
15:00 Using structured lipids in food applications, Mr Kaustuv Bhattacharya, DuPont Nutrition BioSciences, Denmark
15:30 End of program
Learn more and register HERE.

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine GFMT
which is published by Perendale Publishers Limited.

For additional daily news from milling around the world: global-milling.com

No comments:

Post a Comment

See our data and privacy policy Click here