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101st Annual Meeting | Abstracts | Hot Topics | Keynote Address | Schedule of Events | Sponsors | Short Courses

Lipid Oxidation and Health Short Course: From Chemistry to Nutrition

Saturday and Sunday, May 15-16, 2010

Phoenix Convention Center

Course Organizer

Dr. Edwin Frankel, Adjunct Professor, Department of Food Science and Technology, University of California, Davis, USA

Newly expanded with basic and practical instructions from leaders in the field, this one-and-a-half-day comprehensive short course is designed to help participants understand how:

  • oxidative deterioration ultimately affects the flavor and nutritional quality of end products
  • the multiplicity and complexity of factors influence oxidative stability and quality of food lipids
  • antioxidants increase their stability as a basis for development of healthful products
  • antioxidants can be used to minimize the effects of lipid oxidation in foods, emulsions, and biological systems

Short Course topics will also cover:

  • Personalizing oxidation risk and protection
  • Design of foods for health
  • Bio-availability of lipids and antioxidants
  • Improving quality and functionality of specialty oils

 Designed for:

  • chemists
  • food scientists
  • researchers in lipid oxidation and antioxidants
  • nutritionists
  • lipid technologists
  • industrial managers responsible for selecting raw materials, quality control, and marketing of processed foods

Program

The following program is subject to change.

Updated: April 13, 2010

Saturday, May 15, 2010

7:00-8:00 am Registration
8:00-9:00 am Free Radical Lipid Oxidation: Mechanisms
Edwin N. Frankel, University of California, Davis, CA, USA
9:00-10:00 am Methods to Determine and Control Oxidation, Oxidative Stability and Antioxidants
Edwin N. Frankel, University of California, Davis, CA, USA
10:00-10:30 am Break
10:30-11:30 am Oxidation in Biological Systems: Stresses, Consequences and Responses
J. Bruce German, University of California, Davis, CA, USA
11:30 am-12:30 pm Personalized Oxidation Risk and Protection
J. Bruce German, University of California, Davis, CA, USA
12:30-1:30 pm Lunch Break
1:30-2:30 pm Improving Quality and Functionality of Commodity and Specialty Oils
Kathleen Warner, USDA, ARS, NCAUR, Peoria, IL, USA
2:30-3:30 pm The Epic Journey of an Unsaturated Lipid: Global Quality and Safety Management
Fabiola Dionisi, Nestlé Research Center, Lausanne, Switzerland
3:30-4:00 pm Break
4:00-5:00 pm Bioavailability of Lipids and Antioxidants
Fabiola Dionisi, Nestlé Research Center, Lausanne, Switzerland
5:00-5:30 pm Questions and Discussion

 

Sunday, May 16, 2010

7:00-8:00 am Registration
8:00-9:00 am Structural Design of Food for Oxidative Stability
Eric A. Decker, University of Massachusetts, Amherst, MA, USA
9:00-10:00 am Practical Considerations in Using Antioxidants in Feed and Food
Norman Cloud, Kemin Nutrisurance, Des Moines, IA, USA
10:00-10:15 am Break
10:15-11:15 am

Improving the Functionality and Oxidative Stability of Vegetable Oils with Shortenings Alternatives to Hydrogenated Oil
Tom Tiffany, ADM Food Oils, Decatur, IL, USA
11:15 am-12:15 pm New Genetically Modified Vegetable Oils
Richard S. Wilkes, Monsanto Company, St. Louis, MO, USA
12:15-12:45 pm Questions and Discussion