Fett Symposium - Fat Symposium CIO-941 Seminar expired

18.06. - 19.06.2019

This symposium provides an overview of the latest topics around fats and oils for the confectionery industry. The latest product concepts and trends as well as findings on processing will be presented by experts.

Congress Topics


Fat for the food industry

  • Confectionery fats: now and in the future
  • Where are 3-MCPD & glycidyl fatty acid esters formed?
  • How are saturated fatty acids formed?
  • What are trans fatty acids?  

Contaminants - reduction strategies

  • Food Safety Challenges for vegetable oils and fats suppliers from supply chain and processing
  • Reduction of the MOSH-MOAH - A status quo
  • Basics for the large-scale application of processes for the production of fats and oils with reduced levels of 3-MCPD fatty acid esters and related compounds
  • Possible approaches to the evaluation of MOSH / MOAH and MCPD and glycidyl esters


  • Palm oil and health - the main arguments of the discussion
  • Advantages of palm oil and its properties in relation to possible alternatives
  • Less is more. Reduction strategy: total calories instead of fat reduction

Fat bloom and fat crystallization

  • Strategies to prevent fat bloom in filled chocolates
  • Crystallization behaviour of fats using BCI

Food Fraud/Auditing/Sustainability

  • Risk transfer - content and possibilities in the area of food fraud
  • Does auditing protect against food fraud?
  • Transparency in the supply chain through blockchain technology





Of course, in addition to the lectures, communication among the participants also plays an outstanding role. For this reason, there will be "network coffee breaks" during the conference and a festive evening buffet as the social highlight.


As an exhibitor at the Fat Symposium you have the opportunity to present your company with a stand during the whole congress in our foyer.
The foyer is located on the way to the lecture hall, where the breaks and demonstrations take place.

As an exhibitor, this is an ideal opportunity to present your products with all advertising materials.
The foyer exhibition, coffee breaks and conference dinner offer the opportunity to directly contact the lecturers and provide an optimum platform for getting to know potential business partners.




Here are some of our speakers:

Moderation: Christa Schuster-Salas, Infopoint cocoa-and-more, DF

For many decades until the end of 2017 Christa Schuster-Salas worked in quality management in a leading and responsible position at Alfred Ritter GmbH & Co.KG (Ritter Sport). Since January 2018 owner of Infopoint cocoa-and-more. Active in various associations, e.g. Research Group of the Food Industry (FEI), Industrial Association for Food Technology and Packaging (IVLV), Zentralfachschule der Deutschen Süßwarenwirtschaft e.V. (Central College of the German Confectionery Industry). (ZDS).

Dr. Gerhard Neuberger, Ferrero OH GmbH Stadtallendorf, DE

Doctorate in Biochemistry at the TU Munich

Since 1997 Head of Quality Assurance and Quality Management Ferrero OHGmbH Stadtallendorf 

Association activities: Member of the working groups health and QM and since 2003 head of the AK QM (BDSI)

Since 2002 Chairman of the Working Group Hygiene, development of the last two versions of the Hygiene Guide at Caobisco.

Dagmar Behmer, Bruker Optik GmbH, DE

Graduate chemist with focus on analytical chemistry; publication of numerous articles on FT-NIR in and author/co-author of various book chapters on non-destructive analysis of food, especially edible oils, with FT-NIR spectroscopy. Member of the DGF and since 2006 actively involved in various Euro Fed Lipid congresses and events.

Renee Boerefijn, Bunge Loders Croklaan B.V., NL

Innovation director at Bunge Loders Croklaan

Katrin Janßen, IQ Köln (Institute for Quality Promotion in the Confectionery Industry), DE

Education: Degree in food chemistry, Westfälische Wilhelms-Universität Münster (state certified food chemist)

Quality Management Officer and Project Manager at the Institute for

Promotion of quality in the confectionery industry e.V. (IQ.Köln) in Cologne 

Bernhard Messer, Dialog Medientraining, DE

Bernhard Messer worked as an editor at Westdeutscher Rundfunk for 11 years. 
Since 1998, he has been training and advising managers of international 
Companies for media-effective appearances, such as press conferences and 
interviews in German and English. His communication concept for 
the police for large-scale demonstrations was awarded the German PR Prize in bronze in 2002. 

Dr. Frank Pudel, Pilot Pflanzenöltechnologie Magdeburg e.V., DE

Dr. Frank Pudel studied from 1997 to 1982 at the Otto-von-Guericke-University in Magdeburg, Germany, where he finished his PhD thesis in 1987.
Since 1989 he is working in the edible fats and oils and bio-economy industry, until 2018 as Managing Director of Pilot Pflanzenöltechnologie Magdeburg e.V. (PPM), a private non-profit R&D institute, dealing with processing and application of lipids, proteins and secondary substances of biological origin, like plants incl. microalgae, insects, by-products and bio wastes. 
He is a member of AOCS, EuroFedLipid and DGF.

Kevin W. Smith, Fat Science Consulting, UK

Kevin W. Smith has spent more than 35 years researching oils and fats. He joined Unilever Research from Bath University in 1980 and began his work in the Speciality Fats Department, where he studied the fractionation of palm oil to produce cocoa butter equivalents. 

Kevin W. Smith has published several patents and book chapters on fat. He is Immediate Past Chairman of the Lipids Group Committee of the Society of Chemical Industry, former board member of the European Federation for Lipid Science and Technology (EFL) and co-editor of the Journal of the Science of Food & Agriculture. 

Stephanie Schuckließ, Aon Versicherungsmakler Deutschland GmbH, DE

Born 1968 in Aachen, GermanyLegal exams 1. & II. 1996 and 1999 in Bonn, Rheinische Friedrich Wilhelms Universität. Post graduate studies: 1998 internship in a law firm in Los Angeles, USA. After first professional steps in a commercial law firm in Bonn move to Hamburg and start in insurance business. Since 2002 specialized broker in financial lines (D&O, PI, crime etc ... ). From 2013 start at Aon, since 2015 Head of regional broking financial lines.

Dr. Yuantong Zeng, Bühler AG, DE

Senior Process Engineer bei Buhler

Dr. sc.techn. / PhD, Food Science at the ETH Zürich

and many more...


An event in cooperation with:


Tags used:


18.06.2019 – 19.06.2019  |  Solingen

Fett Symposium


18.06.2019 | 09:00 o'clock


19.06.2019 | 15:00 o'clock




ZDS - Die Süßwaren-Akademie
De-Leuw-Str. 1-9
42653 Solingen

Participant limit

100 Participants for this seminar
3 Participants  per company


  • DE
  • EN

Participant fee

1.590,00 €

Reduced Participant fee (only for members of ZDS e.V.)

1.290,00 €

Services included

  • Congress documentation on USB flashcard
  • Refreshments: snacks and drinks
  • Lunch at both congress days
  • Festive congress dinner at the first day

This seminar is already expired and can not be booked.

Back to the overview


Para el 2º y cualquier otro participante de la misma empresa se ofrecen atractivos descuentos. Para universidades se concede un descuento del 50%.


Estaremos encantados de ayudarle

¿Tiene preguntas, solicitudes y/o sugerencias? Póngase en contacto con nosotros:

ZDS - Zentralfachschule der Deutschen Süßwarenwirtschaft e.V.
De-Leuw-Str. 1 - 9
42653 Solingen
T. +49 (0) 212 / 59 61-32



Top of page