Conference Archives
AOCS Short Course

Lipid Oxidation and Antioxidants Short Course

Sponsored by the Australasian Section of AOCS

26-27September 2009

Held prior to the World Congress on Oils and Fats & 28th ISF Congress


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

This one-and-a-half-day comprehensive short course is designed to help participants understand:

The course will provide 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 has been 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 affects the flavor and nutritional quality of end products.

This short course should be 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.


Saturday, September 26, 2009
7:00 Registration
8:00 Free Radical Oxidation and Methods to Determine Oxidative Stability
Edwin N. Frankel, University of California, Davis, CA, USA
9:15 Control of Oxidation and Antioxidants
Edwin N. Frankel, University of California, Davis, CA, USA
10:30 Break
11:00 Biological Lipid Oxidation
Edwin N. Frankel, University of California, Davis, CA, USA
12:15 Lunch
1:15 The Epic Journey of an Unsaturated Lipid: Global Quality and Safety Management
Fabiola Dionisi, Nestlé Research Center, Lausanne, Switzerland
2:30 Mechanism of Lipid Oxidation and Antioxidants in Multi-Phase Emulsion Systems
Edwin N. Frankel, University of California, Davis, CA, USA
2:45 Break
3:15 Oil with Improved Funtionality and Frying Stability
Kathleen Warner, USDA, ARS, NCAUR, Peoria, IL, USA
4:30 Questions and Discussion


Sunday, 27 September, 2009

8:00 Controlling Oxidation During Vegetable Oil Processing
Lucky Inturrisi, Cargill, Australia, Melbourne Vic 3004
9:00 The Evolving Role of Antioxidants: Meeting Consumer Demands with Practical Solutions
Anna Sutton, Kemin Food Ingredients, Des Moines, IA, USA
10:00 Break
10:30 Natural Extracts as Alternatives to Synthetic Antioxidants
Brad Forrest, Danisco Australia Pty Ltd, Botany, NSW, Australia 2019
11:30 Questions and Discussion