Message from the Chair
Jim Barren
Beer Training in Seattle
The Lipid Oxidation and Quality Division (LOQ) held a beer tasting and training session at the Seattle AOCS meeting on Monday, May 19. This event was led by Mike Babb, a master brewer from Kalsec, Inc., who is also skilled in the art of beer tasting. We had about 35 people attend the event and we got a very positive response on the survey that was sent out: 79% of people surveyed stated that the event met their expectations, 88.9% stated that the event was good or excellent, and 81% said that they would like to see the event repeated next year.
LOQ Board Meeting
The LOQ Board met in Seattle and a brief list of actions and results are as follows. A question was raised regarding which journals we should use as sources for the selection of the Edwin Frankel Best Paper in Lipid Oxidation and Quality Award. The board members discussed this and agreed that we would continue to use both Lipids and JAOCS.
We made the following changes in responsibilities: Shane Zhou will be taking charge of the Edwin Frankel Award for the best LOQ paper for 2009. Amy Richards and Jill Winkler will both be helping Usha Thiyam with the technical program for 2009. They will be replacing Afaf Kamal-Eldin, who asked to step down from that role. I personally would like to thank Afaf for her years of service in that role for LOQ. She did a fantastic job for us. Thanks Afaf!
Award Winners
We had several award winners this year in the LOQ section. They are as follows:
AOCS Fellows
We were privileged to have two of our members named AOCS Fellows. AOCS Fellows are veteran AOCS members whose achievements in science entitle them to exceptionally important recognition, or who have rendered unusually important service to the society. Candidates must have been members of the society for at least 15 years. The total number of AOCS Fellows cannot exceed 2% of the entire membership. This year's winners were Fereidoon Shahidi of the Memorial University of Newfoundland, Canada, and Monoj K. Gupta of MG Edible Oil Consulting International, USA. Congratulations on a well deserved honor, Fereidoon and Monoj!
Stephen S. Chang Award
The Stephen S. Chang Award recognizes a scientist or engineer who has made distinguished and significant accomplishments in basic research. This year's winner was Eric A. Decker of the University of Massachusetts - Amherst. Eric's Award address was "Understanding Rancidity in Complex Foods: How Physical Properties Impact Lipid Oxidation Chemistry." Congratulations, Eric!
Honored Student Award
Caitlin Boon of the University of Massachusetts - Amherst, a student of Eric Decker, won the Honored Student Award as well as the Hans Kaunitz Award and the Peter and Clare Kalustian Award. The Honored Student Award recognizes graduate students at any institution of higher learning who are conducting research in fats or lipids. The Hans Kaunitz Award recognizes outstanding performance and merit of a graduate student within the geographical boundaries of the Northeast Section of the AOCS. The Peter and Clare Kalustian Award recognizes outstanding merit and performance of an honored student, who will present a paper at the annual meeting. Caitlin's award presentation was "Mechanisms of Lycopene Degradation in Oil-in-Water Emulsions." Congratulations, Caitlin!
Edwin Frankel Award for Best Paper in Lipid Oxidation and Quality
The annual Edwin Frankel Award for Best Paper in Lipid Oxidation and Quality was presented at the LOQ luncheon to Karin Schwarz, Anja Heins, Tobias Sokolowski and Heiko Stockmann for their article in Lipids vol 42(6): 573-582, entitled "The location of Phenolic Antioxidants and Radicals at Interfaces Determines Their Activity." Dr. Edwin Frankel presented the award to Karin Schwarz on behalf of her team. Karin Schwarz was then featured as the LOQ luncheon speaker and where she gave a great presentation on the work from this paper. Thanks and congratulations, Karin, Anja, Tobias and Heiko!
Program Plans
I would like to thank everyone involved in pulling together this year's technical program - both organizers and session chairs - for your time and dedication to a creating a quality event. We had great attendance at our sessions this year with the omega-3 session having a tremendous showing and good showings for the other sessions as well. Most impressive was the general session in the Wednesday afternoon time slot. Normally there are very few people left to attend on Wednesday afternoon. We obviously had some good talks drawing people in for this session.
* no House Count form available
History of AOCS
The 2009 meeting will be the 100th anniversary of AOCS. Divisional is trying to put together a timeline of events over the last 100 years. Do you have photos or stories of important events for LOQ or AOCS from the last 100 years that you can share? If so, please contact Jim Barren (JBarren@Kalsec.com), Charlotte Jacobsen (cja@dfu.min.dk), John Weaver (JWeaver@Kalsec.com) or Cliff Hall (Clifford.Hall@ndsu.edu) and we will get those items to those in charge of the timeline.
LOQ Officer Election for 2009
Interested in being an LOQ board member or know someone who would? Please submit names to the LOQ past chairperson (Clifford.Hall@ndsu.edu). Names will be collected until December 2008 for announcement of the candidate slate in January.
Thanks to AOCS Staff
I would like to thank some of our AOCS staff members who gave us great support in Seattle: Barb Semeraro, Kathy Atchley, Joy McClaugherty, Donna Elbon, Jamie Lourash and Doreen Berning. If I've left anyone out, it is by accident and not intent! Thanks to all of you for the support not only at the meeting, but all year long.
—Jim
Member Highlights: Profiles of Division Members
Monoj K. Gupta
Monoj Gupta is president of MG Edible Oil, a company he founded in 1998 that provides consulting services for oil and food processing companies in the United States, Latin America, Africa, Europe and the Middle East. Monoj began his career with Proctor & Gamble, serving as group leader in the area of dry mixes (Duncan Hines) before being made department manager of the Shortening and Oil Production Department. Later he joined Anderson Clayton Inc., where he was responsible for productivity improvement and engineering in several plants in the United States and Mexico. Monoj then worked for Frito-Lay, Inc. for eleven years advising the company on oil applications for the world-wide operation of Pepsi Co. before leaving to start his own consulting company. He received his undergraduate degree in chemical engineering in India followed by an M.Sc. in chemical engineering from the University of Florida.
Monoj is the author of many technical publications and has written several book chapters. In 2004 he co-edited with Pam White and Kathleen Warner Frying Technology and Practices and is currently publishing a book titled Practical Guide to Vegetable Oil Processing, both published by AOCS Press.
Monoj has been very active in AOCS, serving as chairperson of the LOQ Division, president of the South Central Section, and member of the Governing Board as well as the Special Publications Committee. In 2008 Monoj was made a fellow of the American Oil Chemists' Society for his many contributions to AOCS and to the oil industry.
Fereidoon Shahidi
Fereidoon Shahidi, Ph.D., FACS, FCIC, FCIFST, FRSC, has reached the highest academic level, university research professor, in the department of biochemistry at Memorial University of Newfoundland (MUN). He is also cross-appointed to the department of biology, ocean sciences centre and the aquaculture program at MUN. Dr. Shahidi is the author of nearly 500 research papers and book chapters and has authored or edited over 30 books and made over 300 presentations at scientific conferences. His research contributions have led to several industrial developments around the globe. Dr. Shahidi's current research interests include different areas of nutraceuticals and functional foods as well as marine foods and natural antioxidants.
Dr. Shahidi serves as the editor-in-chief of the Journal of Food Lipids and is an editorial board member of Food Chemistry, Journal of Food Science, Journal of Agricultural and Food Chemistry, Nutraceuticals and Food, and the International Journal of Food Properties. He was the recipient of the 1996 William J. Eva Award from the Canadian Institute of Food Science and Technology in recognition of his outstanding contributions to food science in Canada through research and service, and also the 1998 Earl P. McFee Award from the Atlantic Fisheries Technological Society in recognition of his exemplary contributions in the seafood area and their global impact. He has also been recognized as one of the most highly cited authors in the world in the disciplines of agriculture, plant and animal sciences, and was the recipient of the 2002 ADM Award from the American Oil Chemists' Society.
Dr. Shahidi is the current chairperson of the nutraceuticals and functional foods division of the Institute of Food Technologists and the chair of Lipid Oxidation and Quality of the American Oil Chemists' Society. He is also the chair of the agricultural and food chemistry division of the American Chemical Society. Dr. Shahidi serves as a member of the Expert Advisory Panel of Health Canada on Standards of Evidence for Health Claims for Foods, Standards Council of Canada on Fats and Oils, Advisory Group of Agriculture and Agri-Food Canada on Plant Products and the Nutraceuticals Network of Canada. He is a member of the Washington-based Council of Agricultural Science and Technology on Nutraceuticals.
Caitlin Boon
Caitlin Boon is a Ph.D. student under the direction of Dr. Eric Decker at the University of Massachusetts, Amherst, and is also a recipient of the Honored Student Award, the Hans Kaunitz Award, and the Peter and Clare Kalustian Award. Before coming to UMass, Caitlin earned B.S. degrees in Food Science and Poultry Science from NC State University and a M.Sc. in Food Policy from City University London, where she studied as a Fulbright Scholar.
Caitlin's research involves studying the degradation of lycopene in oil in water emulsions. Lycopene is a lipid-soluble carotenoid that is thought to reduce the risk of prostate cancer. This work has focused on using model systems to determine factors that influence lycopene stability in corn oil and hexadecane emulsion systems. Thus far, the findings of this work show that lycopene stability in emulsions stabilized by small molecule surfactants is improved by the presence of metal chelators, pH levels above 5.0, and the presence of free radical scavengers. Lycopene stability has also been found to decrease in the presence of ferric iron, negatively charged surfactants, and low pH. Caitlin hopes to complete this work in the fall, and pursue a career in food policy and regulation.
Soybeans: Chemistry, Production, Processing, and Utilization
AOCS Monograph Series on Oilseeds, Volume 2
Editors Lawrence A. Johnson, Center for Crops Utilization Research (CCUR), Iowa State University, Ames, IA; Pamela J. White, also of CCUR, Iowa State University; and Richard Galloway, Galloway & Associates, and top researchers, professors and business leaders contributed to Soybeans: Chemistry, Production, Processing and Utilization (https://www.aocs.org/catalog/product.asp?ID=w223&dept=10).
AOCS Press and the United Soybean Board produced this comprehensive new soybean book. The monograph will "drive success for soybeans" via 21 concise chapters covering all aspects of soybeans—from genetics, breeding and quality to post-harvest management, marketing and utilization (food and energy applications), U.S. domestic versus foreign practices and production methods.
Contents
The History of Soybeans
Breeding, Genetics, and Production of Soybeans
Harvesting, Storing, and Post-harvest Management of Soybeans
Effect of Pests and Diseases on Soybean Quality
Economics of Soybean Production, Marketing, and Utilization
Measurement and Maintenance of Soybean Quality
Lipids
Soybean Proteins
Soybean Carbohydrates
Minor Constituents and Phytochemicals of Soybeans
Oil Recovery from Soybeans
Soybean Oil Purification
Soybean Oil Modification
Food Uses of Whole Soybeans
Food Uses for Soybean Oil and Alternatives to Trans Fatty Acids in Foods
Bioenergy and Biofuels from Soybeans
Biobased Products from Soybeans
Nutritional Properties and Feeding Values of Soybeans and their Co products
Soy Protein Products, Processing, and Utilization
Human Nutrition Value of Soybean Oil and Soy Protein
Soybean Production and Processing in Brazil