Chairs: Carlos Molina, Corchiga, Chile; and Lilia Masson, University of Chile, Chile

Congress Opening.
Carlos Molina, Corchiga, Chile

Demands and Challenges of Fats and Oils in the 21 Century.
Gustavo Idígoras, Centro de Estudios Sistema Agro-Alimentario, Argentina

Fats and Oils for Optimal Health through Life.
Ricardo Uauy, University of Chile, Premio Nacional de Ciencias, Chile

Morning Parallel Sessions

Session 1: Analytical Techniques
Chair: Lilia Masson, University of Chile, Chile

The Role of Automated NMR in the Screening of Edible Oils using Targeted and Non-targeted Methods.
Markus N. Link, Bruker BioSpin GmbH, Germany

Sensory and Chemical Characterization of Bitterness of Extra Virgin Olive Oil of the Arbequina Variety of Uruguay.
Bruno A. Irigaray, Facultad de Química, Uruguay

Quality Discrimination within the Category of “Extra Virgin Olive Oils”.
Annette Bongartz, Zurich University of Applied Sciences, Switzerland

Physical and Chemical Characteristic of Macauba Palm Oil Pulp from the Cerrados and Pantanal Biomes, Brazil.
Simone P. Favaro, Brazilian Agricultural Research Corporation, Brazil

Session 2: Specialty Oils
Chair: Julio Thiel, Corchiga, Chile

Development of a Cookie as a Functional Food for People with Metabolic Alterations of Lipids and Carbohydrates.
Ana J. Alvarez, University of Carabobo, Venezuela

Flaxseed: Health Benefits and Food Applications.
Kelley C. Fitzpatrick, Flax Council of Canada, Canada

High Stearic High Oleic Sunflower Oil as a Healthy and Sustainable Alternative for the Food Industry.
Eduardo P. Dubinsky, E. Dubinsky & Assoc., Argentina

Sunflower Seed Oil Rich in Phytosterols.
M. Victoria Ruiz-Méndez, Instituto de la Grasa, CSIC, Spain

Session 3: Innovations in the Processing of Fats and Oils
Chair: Vera A. Napoleone, Watt’s S.A., Chile

Mechanical Dehydration of the aperujo of 2 Phases from the Extraction of Olive Oil with Special Emphasis in the Recuperation of Poliphenols.
José A. Corbella, GEA Westfalia Separator Chile S.A., Chile

Enzymatic Fish Oil Processing, Three Steps to Maximize Yields and Minimize Environmental Impact.
Thomas Balle, Novozymes A/S, Denmark

The Enzymatic Degumming Enabling Physical Refining.
Fernando Cadore, DSM Food Specialties, USA.

Deodorizing Technology Review.
Paulo Telles, Crown Iron Works Co. USA

Afternoon Parallel Sessions

Session 4: Innovations in the Processing of Fats and Oils
Chair: Jaime Romero, Corchiga, Chile

Optimal Processing in Preparation Plant with Accurate Thermal Modelling.
Farah Skold, Solex Thermal Science, Canada

Characterization of Margarines Low in Saturated Fats Formulated with Oleogels of Soybean Oil.
Nathalie Quezada, La Fabril, Ecuador

Hydrogenation of Sunflower Oil in a Reactor with Monolitic Agitator.
Diego E Boldrini, Planta Piloto Ingeniería Química (U.N.S. CONICET), Argentina.

Investigation in use of Ultrasonic and Microwave in Improvement of Yield Process Oil Extraction from Oil Seeds.
Mohammad Ghazvehi, Modalal Group, Iran

Session 5: Oxidation of Lipids, Antioxidants, Thermal Properties
Chair: Maria Carmen Dobarganes, Institute de la Grasa de Sevilla, Spain

Thermal Behavior of Oils from Three Plants Native to Artgentina.
Maria A. Grompone, Facultad de Quimica (UDELAR, Uruguay

Determination of the Natural Antioxidant Content of Some Dried Fruits.
Ignacio Vieitz, Facultad de Química (UDELAR), Uruguay

Adsorbent Purification of Frying Oils.
Andrés Puppato and Brian Cooke, Dallas Group, USA

Thermal Properties of the Avocado Oil (Persea americana Mill Haas).
María A. Grompone, Facultad de Química (UDELAR), Uruguay

Session 6: Specialty on Fats and Oils
Chair: Marcelo Gaueca, Grasco S.A., Chile

Macauba: An Oleaginous with High Productivity and Large Social-Economic-Environmental Importance.
Teddy M. Farías, Universidad Federal de Minas Gerais, Brazil

Microencapsulation Chia Oil as a Source of Omega-3 Fatty Acids for the Food Industry.
Carolina Chica, FPT S.A., Chile

Soy Protein Concentrate.
Marcos Felipe Gerber Wietzikoski, Crown Iron Tecnologias Ltda., Brazil

Development of a Margarine made with Red Palm Oil Rich in Tocotrienols and Carotenoids.
Cecilia Ulloa, La Fabril, Ecuador

Symposia

Symposium 1: Recent Developments in the Crushing of Seeds
Chair: Hector Autino, Bunge Argentina SA, Argentina

Optimization Process of Solvent Extraction Units.
Nicolás Scagliarini, Aproxar Proyectos Industriales, Argentina

Maximization of Energy Saving in the Crushing of Oilseeds.
Marcelo Ferrero, Plant Design, Argentina.

Application of a Continuous Improvement in Extraction Plants by Solvent.
Aníbal Demarco, Desmet, Argentina

New Developments in Oilseeds Preparation.
Alejandro Citterio, CPM Arg, Crown Iron Works Argentina, Argentina

Symposium 3: New Challenges for Palm Oil and Derivatives
Chair: Roberto Berbesi, Oil-Dri Corporation of America, Colombia

MCPD/GE Mitigation Update.
Leon Pablo Espinosa, Desmet Ballestra, USA

Process and Forumlation Effect on Kinetic Crystallization of Multipurpose Margarine Based on Palm Oil.
Andres Rumayor, Paalsgard, Mexico; and Elena Dibildox, University of San Luis Potosi, Mexico

Palm Oil Oleochemistry.
Blake Hendrix, Desmet Ballestra, USA

High Oleic Palm Oil, Nutritional Characteristics and Perspectives for Colombia.
Luis E. Zapata, Fedepalma, Colombia