Pacific Lipids 2003
(See separate synopsis of papers presented at the conference – MEMBERS ONLY).
Niels Krog Obituary
Niels Krog is internationally renowned as the scientist who characterized, analysed and identified the key properties of fat based emulsifiers.
Niels Krog passed away 5 October 2003 at the age of 74 years – after more than 43 years of service to Danisco.
Niels Krog was an MSc in Dairy Science and Technology and joined Grindsted (now Danisco) on 1 January 1960. . Niels was an important person when, in the 60’s, Grindsted began producing distilled monoglycerides and other esters.
Niels Krog made a significant contribution to the development of the Grindsted and later to the Danisco companies. From January 1977 until December 1978 he was stationed in Kansas City where he was instrumental in establishing the US subsidiary. He was also important in supporting the business that Danisco was developing in the South East Asia region in the late eighties and early nineties and was a frequent speaker at conferences and workshops that we arranged through the region.
Most of his career he worked with emulsifiers, and especially with application technology. In his personality practical business orientation was combined with high scientific skills.
His open mind attracted people everywhere and catalysed business relationships as well as personal friendships. He was among the most important persons to place Grindsted and Danisco on the map as companies based on sound scientific principles. He was a good scientist whose knowledge combined basic science with industrial technology.
Niels Krogs published papers in the early 70’s on the interaction of emulsifiers in different physical states with starch and their relationship with anti-firming effects in bread, which brought his work to the notice of many researchers in the UK with whom he was to build up a long and close working relationship over the years that followed. He was a member of the Society of Chemical Industries in the UK and of the American Oil Chemist´s Society of USA.
He performed advanced studies on emulsifier crystallography with Professor Kaare Larsson from University of Lund and contributed to new knowledge about emulsion structure together with Professor Buchheim of the Federal Milk Research Institute in Kiel.
He developed a department within Danisco devoted to physical food science studies. Together with his co-workers, he was to broaden the range of studies being undertaken into the structures of food emulsions, he was to gain even wider international acclaim as a leading expert in the field and he became in much demand as an greatly respected author and lecturer. The quality of his investigative research was considerably admired and many of his Danisco colleagues were pleased to use his work as important references when offering their own talks and papers.
He wrote 17 book chapters and published more than 70 scientific papers. He was in demand as a speaker at international short courses and was globally active on this front for more than 25 years,
Niels was largely unaffected by the prestige he had gained and, throughout his life, remained a most unassuming colleague always ready to help and advise anyone who might require his assistance.
Conferences for Globe-trotting Lipid Devotees
A Conference on Specialty Oils
May 7-8, 2004 – Cincinatti, Ohio, USA
ISSFAL 2004, Brighton, UK
27 June – 1 July 2004
Aarhus Oliefabrik A/S, a global player in oils and fats supply, is changing its name to Aarhus Limited. The company has a turnover of DKK5 billion. This follows the merger with United Plantations in Malaysia.
Roche Vitamins (New Zealand) Limited that effective Febuary 1st the company has changed its name to DSM Nutritional Products Limited. This follows the acquisition of the Vitamins and Chemicals business by the Dutch group DSM…
Using Fat to Stop Hunger
In a study published in Nature, scientists at the University of California at Irvine said they had shown how the fatty acid oleylethanolanide (OEA) – found naturally in the diet – bonds with cells to send the body a signal to stop eating. The studies were done in mice and showed that OEA lowered cholesterol levels by reducing levels of hunger inducing nitric oxide molecules.
Fat The Sixth Taste – Implications For Health
An interesting perspective on the taste component of dietary fat in humans. Traditionally assumed that the sensory appeal of fat and its post-ingestive metabolic effects promote consumption. This view is examined and challenged in this review by Professor Richard Mattes of Purdue University, USA.
Food Australia 55(ii) – P510 (2003).
Plans for 2004
Specialty Oils – Analytical Evaluation and Sensory Workshop
Training session on basic analysis (FFA, PV, GLC, Moisture) and sensory on Olive, Avocado, Pumpkinseed, Flaxseed, Hempseed, Macadamia etc .
Date to be advised but will probably be October/November .
Expressions of interest in attending or presenting are welcomed.
Laurence Eyres, FNZIFST