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 &…
Webinars
October 02, 2025
Lecithin in Food: Innovations in Processing, Quality & Applications
Lecithin is a multi-purpose ingredient in the food and nutrition space due to its functional and nutritional benefits. As a natural, versatile emulsifier and dispersing agent, lecithin ensures smoother chocolate, creamier bakery treats, stable plant-based spreads, and cleaner ingredient labels. Recent innovations in its processing and source variations are opening up exciting new applications—from clean-label formulations to functional wellness products.
October 12, 2025
20th Euro Fed Lipid Congress and Expo
The 20th Euro Fed Lipid Congress will be an unparalleled platform for…
November 7, 2025
International Symposium on Lipid Science and Health & AOCS China Section Joint Conference
Sustainable Lipids and Proteins Empowered by Innovative Quality Production The International Symposium…