Dear Colleagues,
Following more than five decades of scientific exchange since the first symposium on frying in 1973, the 12th International Symposium on Deep-Frying continues the long-standing tradition of bringing together international experts to discuss the latest advances in frying science and technology. The symposium is organized under the auspices of the German Society for Fat Science (DGF) and will take place in Hamburg, Germany.
Over the years, the International Symposia on Deep-Frying have established a unique platform for dialogue between food producers, foodservice and restaurant operators, research scientists, official and commercial laboratories, regulators, suppliers, and consumers. The goal has always been to foster scientific exchange and translate research findings into practical applications.
Deep-frying remains one of the most popular and efficient methods of food preparation worldwide. Its success is driven by the appealing taste, texture, and appearance of fried foods. While the process itself appears simple, scientific research has clearly demonstrated that the outcome of deep-frying in industry, catering, and households is far from trivial. A thorough understanding of the physical, chemical, and sensory processes involved is essential to optimize product quality, safety, and sustainability.
Over recent decades, extensive research has improved our understanding of fat degradation mechanisms, oil absorption, and heat and mass transfer during deep-frying. This knowledge has enabled the development of strategies to enhance product quality, extend the usable life of frying oils, and improve the overall efficiency and sustainability of frying processes. Since a significant portion of the frying medium is absorbed by the food, understanding oil degradation and its potential impact on human health remains a key topic.
Technological advances—including improved frying equipment, more effective filtration systems, and the development of new frying media—have further contributed to better oil stability and product quality. At the same time, sustainability considerations are increasingly shaping the entire frying process, from oil selection to waste management.
While concerns about trans-fatty acids have diminished due to regulatory and consumer-driven changes, other heat-induced contaminants remain under scrutiny, including acrylamide, 3-MCPD and glycidyl esters, as well as emerging topics such as chloroparaffins, MOSH, and MOAH.
A crucial aspect of assessing frying oil and fried food quality is sensory analysis. Previous symposia have emphasized that sensory quality is one of the most important criteria for evaluating frying oils and products. Therefore, one objective of this symposium is to familiarize participants with sensory evaluation approaches, complemented by practical insights into their application.
The technical program of the 12th International Symposium on Deep-Frying will cover all relevant aspects of the frying process, including analytical and sensory methods, safety and quality evaluation, and innovative approaches to improve oil and product performance. The symposium is intended for professionals involved in fried food production, research, quality control, regulation, and related fields, as well as all those with a general interest in deep-frying.
The aim of the symposium is to provide participants with up-to-date knowledge and to discuss current and future challenges in deep-fat frying. Over two days, the symposium will offer a comprehensive overview and a solid scientific basis for the production of high-quality, safe, and sustainable fried foods.
The symposium is organized by
Dr. Bertrand Matthäus (Max Rubner-Institut, Germany)
Dr. Torben Küchler (SGS, Germany)
Prof. Dr. Marc Pignitter (University of Vienna, Austria)
We look forward to welcoming you in Hamburg.