Lipid Oxidation and Antioxidants Short Course
Saturday and Sunday, May 17–18, 2008
Washington State Convention & Trade Center
Course Organizer: Prof. Edwin N. Frankel, University of California, Davis, USA.
This one-and-a half day comprehensive short course helped participants understand the major factors that affect the stability of oil-bearing foods, how antioxidants can be used to minimize the effects of lipid oxidation in foods and biological systems, and how antioxidants increase their stability as a basis for development of healthful products. The course provided students with an appreciation for the multitude of complex phenomena that affect activity of antioxidants in foods and biological systems by emphasizing mechanistic aspects of antioxidants and lipid oxidation.
An international, highly-qualified faculty was organized to instruct participants on the multiplicity and complexity of factors influencing oxidative stability and quality of food lipids, antioxidants as applied to nutritional aspects of emulsions, and how oxidative deterioration ultimately affect the flavor and nutritional quality of end products.
This short course was of interest to chemists, food scientists, researchers in lipid oxidation and antioxidants, nutritionists, lipid technologists, and industrial managers responsible for selecting raw materials, quality control, and marketing of processed foods.
Faculty
Prof. Edwin Frankel, University of California, Davis, CA, USA
Prof. J. Bruce German, University of California, Davis, CA, USA
Prof. Maret G. Traber, Oregon State University, Corvallis, OR, USA
Prof. Eric Decker, University of Massachusetts, Amherst, MA, USA
Prof. Karin Schwarz, University of Kiel, Kiel, Germany
Dr. Fabiola Dionisi, Nestlé Research Center, Lausanne, Switzerland
Dr. Neil Macfarlane, DSM Nutritional Products Ltd., Switzerland
Dr. Kathleen Warner, Agricultural Research Service, USDA, Peoria, IL, USA