The AOCS Young Scientist Research Award recognizes a young scientist who has made a significant and substantial research contribution in one of the areas represented by AOCS Divisions. Sponsored by the International Food Science Centre A/S.
What does the recipient receive?
- Plaque
- US $1,000 honorarium
- Up to a US $1,500 travel allowance
- Opportunity to present an award lecture at the AOCS Annual Meeting
Who is eligible?
- Scientists who:
- are younger than 36 years old, or have received their highest degree within the previous ten years, as of June 1st of the year of presentation
- have made significant contribution in basic or applied research and that knowledge must either have a significant effect on advances in the discipline or hold substantial promise for its effect in the near future
- AOCS membership is not required, but preference is given to members and volunteers
How do I nominate someone?
Login to the Awards Portal to submit the following nomination materials and answer two questions about the nominee by August 19.
- Letter of nomination describing the candidate’s research and service in the fields of fats, oils and related materials
- At least three letters of support from individuals familiar with the candidate’s accomplishments
- Curriculum Vitae which includes a full list of publications and patents
- Date of birth provided on the nomination form

Most Recent Recipient
Nandika Bandara, PhD, CFS, is an Associate Professor and Canada Research Chair in Food Proteins and Bioproducts at the University of Manitoba. He is a food and material scientist with interdisciplinary expertise in food and macromolecular chemistry, nanotechnology, biomimetics, and biobased polymer applications. He holds a Ph.D. in Food Science and Technology from the University of Alberta and completed postdoctoral training at both the University of Alberta and the University of Guelph.
His research focuses on applying nanotechnology and material science to enhance the therapeutic efficacy and bioavailability of bioactive compounds, studying the effects of novel food processing methods on food macromolecules, and developing value-added uses for agricultural and food industry by-products. He also works on biobased polymers for functional materials such as adhesives, bioplastics, and biomaterials, as well as applying biomimetic approaches in food and polymer science.