The Timothy L. Mounts Award of the AOCS Edible Applications Technology Division recognizes research related to the science and technology of edible oils or derivatives in food products, which may be basic or applied in nature.
This award commemorates Timothy Mounts as a distinguished scientist and leader who made numerous contributions to the science and technology of edible fats and oils.
What does the recipient receive?
- Plaque
- US $750 honorarium
- Complimentary Edible Applications Technology Division meal ticket
- Opportunity to present an award lecture at the AOCS Annual Meeting
Who is eligible?
- Scientists who have made significant contributions to the science and technology of edible fats and oils or derivatives in food products
- Current members of the Edible Applications Technology Division executive steering committee are not eligible
- Preference is given to early/mid-career candidates who have not received an AOCS major scientific and/or Society award
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
Dr. Sabine Danthine is an Assistant Professor in the Department of Food Technology at Gembloux Agro-Bio Tech, University of Liège.
Dr. Danthine started her scientific career as researcher on a collaborative project between the University and Industry (CORMAN S.A., a dairy company), the topic was “dairy creams”, with a specific focus on lipolysis inhibition. Her PhD thesis was then devoted to the investigation of physicochemical properties of fat blends to produce shortenings. The focus of her current research work is to understand how the physicochemical functionality of molecules at the nano- and micro-scales can be controlled to improve macroscopic properties of food (e.g., texture, shelf life) and its overall healthfulness. To this end, she concentrates her research on the lipid fraction of foodstuffs, from oils and fats processing such as fat modifications (fractionation, chemical and enzymatic interesterification) to final uses in food products like butter, margarines, chocolates, and bakery products.
She also investigates some more “fundamental” aspects of fat crystallization to better understand how to create and formulate healthy edible structured fatty products. The investigation of phase behavior of pure triacylglycerols and investigation of new ways of fat structuration are good examples.