Masterclasses
+ 1 other(s)
August 27, 2025
Controlling Lipid Oxidation: Strategies for Preserving Food Quality
Lipid oxidation forms hydroperoxides, aldehydes, ketones, acids, and alcohols that reduce food quality, detrimentally influencing flavor, aroma, and nutrition. This presentation will describe the challenges associated with these unwanted reactions in food systems and strategies to control them. Join here on event day: https://www.aocs.org/resource/controlling-lipid-oxidation-strategies-for-preserving-food-quality
INFORM seminars
September 03, 2025
Recent Regulatory Changes and Trends in Europe regarding Hexane Extraction
In September 2024, EFSA (European Food Safety Authority) released a report that concluded that hexane approval for food should be reassessed. In this seminar, Laurence Jacques will share key insights on recent and upcoming regulatory shifts in Europe and explore the timelines and trends shaping solvent use.
Join here on event day: https://www.aocs.org/resource/recent-regulatory-changes-and-trends-in-europe-regarding-hexane-extraction
September 15, 2025
World Congress on Oils & Fats
The World Congress on Oils & Fats and ISF Lectureship Series.
September 29, 2025
Practical Short Course on Food Extrusion: Protein, Pulses, Cereals & Other Ingredients
A one-week Practical Short Course on “Food Extrusion: Protein, Pulses, Cereals &…
October 12, 2025
20th Euro Fed Lipid Congress and Expo
The 20th Euro Fed Lipid Congress will be an unparalleled platform for…