The Lipid Oxidation and Quality Division New Investigator Research Award recognizes a young scientist who is making significant and substantial research contributions in one of the areas represented by the Division’s interests.
What does the recipient receive?
- Certificate
- Travel allowance of up to 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 & Expo
Who is eligible?
- Independent researchers or scientists who are:
- Younger than 36 years old or have received their highest degree within the previous seven years, as of June 1 of the year of presentation
- Making significant and substantial original research contributions
- Preference is given to young scientists with evidence of impact of the discovery(ies) at a national or international level for the scientific community
- Division and/or AOCS membership is not required, but preference is given to members
How do I nominate someone?
Login to the Awards Portal to submit the following application materials.
- Complete application questions using the Awards Portal
- 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
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.