AOCS Annual Meeting Archives
103rd Annual Meeting | Abstracts | Awards | The Expo | The Forum | Keynote | Schedule | Short Courses | Sponsors
Saturday, April 28
Organizer: Sefa Koseoglu, Filtration and Membrane World LLC, USA.
Topics addressed throughout the one day program included the chemistry of oils and fats and every step of unit operations as it relates to soybean, sunflower, corn, palm, and other tropical oils. In addition, attendees were updated on the current status of new developments, technologies, and methods in the edible-oils processing field. More...
Saturday, April 28
Organizer: Edwin Frankel, Adjunct Professor, Department of Food Science and Technology,
University of California–Davis, USA.
Designed to help chemists, food scientists, researchers, and industrial managers 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 oxidative stability as a basis for development of healthful products.
Saturday, April 28 (afternoon)-Sunday, April 29 (morning)
Organizer: Dan Flynn, Executive Director, UC Davis Olive Center, University of California–Davis, USA
Chair: Andrew Proctor, University of Arkansas, USA.
This short course examined a strongly debated area in olive oil quality standards--the extent that chemical methods correlate with olive oil sensory quality. The content of the course was directed to both a technical audience familiar with olive oil chemical and sensory methods, as well as a non-technical audience interested in the future of olive oil quality standards. More...
Fats and Oils for Confectionary and Chocolates:
Chemistry, Primary Sources, Crystallization, Alternatives, and Stability
Sunday, April 29
Organizers: Sefa Koseoglu, Filtration and Membrane World LLC, USA; Guillermo E. Napolitano, Nestlė, USA.
Organized to provide information to engineers, chemists, and technicians who want to gain a strong understanding of
structure and function of fats and oils for confectionary and chocolates. More...