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An advanced training course covering edible oil processing and food fat products, held annually in Texas, USA, over four days. The course covers the full oil refining stages — degumming, neutralization, bleaching, and deodorization — as well as hydrogenation, interesterification, and fractionation, and their applications in producing margarine, specialty fats, and butter alternatives. The course targets engineers, technicians, and production and quality managers in oil refining and fat product plants, and combines theoretical and practical components under the supervision of specialized experts in the oils industry.
