The Stephen S. Chang Award recognizes a scientist, technologist or engineer who has made distinguished accomplishments in research for the improvement or development of products related to lipids. This award is made possible by the Stephen and Lucy Chang Endowed Fund.
Stephen Chang came to the United States in 1947 and became actively involved in AOCS after graduate studies at the University of Kansas and the University of Illinois. He served on numerous committees, including the Journal of the American Oil Chemists’ Society (JAOCS) editorial team and AOCS Governing Board leadership.
What does the recipient receive?
- Jade horse sculpture
- US $1,500 honorarium
- Opportunity to present an award lecture at the AOCS Annual Meeting
Who is eligible?
Scientists, technicians, or engineers within the lipids industry who have:
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- made significant and distinguished accomplishments in basic research that have been utilized by industries for the development or improvement of products related to lipids
- not received the Alton E. Bailey or the Supelco AOCS Research Award in the past three years
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

Most Recent Recipient
Dérick Rousseau has been professor of of food science at Toronto Metropolitan University in Toronto, Canada since 1998. His group has made important research contributions in the areas of lipid crystallization, confectionery, emulsion stabilization and oleogelation. He has 180+ publications, 300+ presentations, and 5 patents to his name, and has numerous collaborations with international industrial partners on processed foods.
He has been an AOCS member for over 25 years, and frequently served as session organizer and co-chair of the EAT division. He has involved with the Food Structure and Functionality Forum for 20 years, and was the founder and editor-in-chief of the Elsevier journal Food Structure from 2013 to 2019.