Meet the Program Committee
The Fabric and Home Care Forum Program Committee includes experts and thought-leaders from academia, industry, and government who work together to develop the Forum structure and content.
Attend
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Program
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Sponsors
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INFORM seminars
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.
Masterclasses
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. New antioxidant sources decrease waste and increase quality and safety by maintaining the nutritional profile of foods.
Industry Trends, Regulatory Requirements, Webinars (On-Demand)
Policy Headwinds and Opportunities for the Oilseed Sector – On Demand Webinar
This content is an exclusive benefit for Society members. If you’re a…
AOCS Membership
Collaborate year-round with a global community of peers working to advance the science and technology of fats, oils, proteins, surfactants, and related materials, plus get the best rates on meeting registration.
INFORM seminars
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.
Masterclasses
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. New antioxidant sources decrease waste and increase quality and safety by maintaining the nutritional profile of foods.
Industry Trends, Regulatory Requirements, Webinars (On-Demand)
Policy Headwinds and Opportunities for the Oilseed Sector – On Demand Webinar
This content is an exclusive benefit for Society members. If you’re a…