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.
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.
- 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
Dr. Xiaohong Sun is an Assistant Professor in the Department of Plant, Food, and Environmental Sciences at Dalhousie University, Canada. She is a food scientist with interdisciplinary expertise in food chemistry, protein science, bioactive peptides, and sustainable protein innovation. She earned her Ph.D. in Food Science and Technology from the University of Alberta and completed postdoctoral training at the University of Ottawa as a recipient of a prestigious NSERC Postdoctoral Fellowship. Dr. Sun’s research focuses on elucidating peptide and protein structure–function relationships and applying advanced processing and analytical approaches to enhance the nutritional quality, functionality, and bioactivity of food proteins. Her work also emphasizes the development of value-added protein ingredients from plant, marine, and agri-food byproducts to support sustainable and resilient food systems.