NEW! Member-Only Masterclass
Join us for a masterclass on lipid oxidation with Dr. Charlotte Jacobsen—discover strategies to protect food quality and nutrition. August 27, 2025. FREE for AOCS members.
Webinars
+ 1 other(s)
August 13, 2025
Policy Headwinds and Opportunities for the Oilseed Sector
This session will explore key developments in biofuels policy, including updates on…
August 23, 2025
AOAC INTERNATIONAL Annual Meeting & Exposition
AOAC INTERNATIONAL is an independent, non-profit membership association of analytical science professionals.…
Masterclasses
+ 1 other(s)
August 27, 2025
Controlling Lipid Oxidation: Strategies for Preserving Food Quality
AOCS Masterclasses are only available to AOCS members. No additional registration is…
AOCS & Foundation Annual Financial Report 2024
For the year ending December 31, 2024 Combined Statement of Financial…
Webinars (On-Demand)
New AOCS Protein Digestibility Methods for Product Development Decisions
Food ingredient and product developers will learn about new in vitro protein digestibility methods that, when combined with amino acid composition, allow them to calculate the quality of protein in the final product or to screen ingredients in order to make decisions at the formulation stage.
INFORM seminars
Bringing antioxidants back to life to extend the shelf-life of lipid containing food products
This course is for students, academics, and industry professionals interested in lipid oxidation and antioxidant chemistry. It is aimed at those involved in producing antioxidant ingredients, investing in antioxidants, and developing stable food products.
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Journals
Four peer-reviewed scientific journals spotlight research and reviews in the science and technology of fats, oils, surfactants, and proteins.
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AOCS's exclusive member magazine covers scientific advancements, business developments, and critical issues in our industry.
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About us
AOCS advances the science and technology of oils, fats, proteins, surfactants and related materials, enriching the lives of people everywhere.
