Lipid Oxidation and Antioxidants Short Course

Co-sponsored by the AOCS and Australasian Section of the 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 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.
• how antioxidants increase their stability as a basis for development of healthful products. 

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.

Program

• Free Radical Oxidation and Methods to Determine Oxidative Stability
• Control of Oxidation and Antioxidants
• Nutritional Aspects of Lipid Oxidation
• Nutritional Aspects of Antioxidants
• Nutritional Aspects of Vitamin E and Natural Antioxidants
• Antioxidants in Food Emulsions
• Mechanism of Lipid Oxidation and Antioxidants in Multi-Phase Emulsion Systems
• Quality and Safety Implications of Lipid Oxidation
• Advanced Analytical Methods for Volatile Oxidation Products from Omega-3 Fish Oils
• Frying Performance and Evaluation of Modified Vegetable Oils

Registration Information

Online registration is now open. 

Register Now*!

*Online registration for this short course is through the 28th ISF Congress website.