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
Fermentation is quietly solving plant protein’s flavor problem
Explore how fermentation is improving the taste and functionality of plant proteins in this INFORM Seminar featuring food science researcher Kavitha Laksmipathy.
Webinars (On-Demand)
Comprehensive Untargeted Lipidomics with Lipostar 2 – From Data to Insight
This webinar explores how LC-HRMS (liquid chromatography–high-resolution mass spectrometry) enables the identification and quantification of a broad range of lipid species without prior selection.
Career Resources, Webinars (On-Demand)
Career Choices between Industry and Academia
Two accomplished food science professionals reflect how their motivations, decisions, and challenges have shaped their careers—and how their work continues to influence the evolving field of food science.
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
Fermentation is quietly solving plant protein’s flavor problem
Explore how fermentation is improving the taste and functionality of plant proteins in this INFORM Seminar featuring food science researcher Kavitha Laksmipathy.
Webinars (On-Demand)
Comprehensive Untargeted Lipidomics with Lipostar 2 – From Data to Insight
This webinar explores how LC-HRMS (liquid chromatography–high-resolution mass spectrometry) enables the identification and quantification of a broad range of lipid species without prior selection.
Career Resources, Webinars (On-Demand)
Career Choices between Industry and Academia
Two accomplished food science professionals reflect how their motivations, decisions, and challenges have shaped their careers—and how their work continues to influence the evolving field of food science.