The Lipid Oxidation and Quality Division Early Career Travel Grant assists junior-level researchers in presenting their work at the AOCS Annual Meeting, as well as encourages them to become active in the Lipid Oxidation and Quality Division and the Society. The maximum number of individual grants given per year is limited to three.
What does the recipient receive?
- Certificate
- Individual grants limited to no more than US $1,000
- Complimentary Lipid Oxidation and Quality Division meal ticket
- Opportunity to present in the Lipid Oxidation and Quality technical program during the AOCS Annual Meeting
Who is eligible?
- Early career professionals (less than seven years of employment) at any institution of higher learning or research laboratory who have not previously received the Lipid Oxidation and Quality Division Early Career Travel Grant
- Preference given to early career professionals who demonstrate an interest in becoming active in the Lipid Oxidation and Quality Division
- Full professors are not eligible
How do I nominate someone?
Login to the Awards Portal to submit the following application materials by December 16.
- Application statement (300–1,000-words) describing the significance of the applicant’s accomplishments in research and demonstrates how research interests are consistent with activities of the Lipid Oxidation and Quality Division
- Two-page Curriculum Vitae which includes grant procurement, students supervised and published papers
- Copy of the abstract submitted for the current year’s AOCS Annual Meeting
Most Recent Recipient
Muxin Zhao
Muxin Zhao is an agronomist at North Dakota State University (NDSU), where she recently completed her Ph.D. in Cereal Science. Her research focuses on developing healthier fat alternatives for food products through the use of oleogels—structured oils that can replace fully hydrogenated fats banned by the FDA. By improving the oxidative stability of oleogels, her work aims to enhance the nutritional profile of baked goods such as cookies and cakes, without compromising their texture or shelf life.
During her doctoral studies, Muxin utilized advanced analytical tools such as electron paramagnetic resonance (EPR), gas chromatography (GC-FID), and lipid oxidation assays to investigate the formation of free radicals and other oxidative markers. Her work offers a novel perspective on early-stage oxidation in oleogel systems and has been published in leading journals such as Food Chemistry.
Muxin has a strong academic background in food chemistry, lipid science, and cereal product development. She is also experienced in protein, nutrition, and sensory evaluation. Over the past several years, she has served as a graduate assistant and researcher at NDSU, gaining valuable experience in both experimental research and scientific communication. Now working as an agronomist, Muxin continues her mission to develop functional, health-oriented food systems and looks forward to engaging with peers at conferences like AOCS to exchange ideas and foster future collaborations.