1st AOCS China Section Congress on Oilseeds and Co-Products

November 10-12, 2017 | Grand Kingtown Hotel, Wuxi, Jiangsu, China

Congress Chair: Lianzhou Jiang
Congress Secretariat: Xiaonan Sui
English and Chinese language will be provided.

The AOCS China Section was established in April 2016 to bring together professionals in the China geographical region. The Section promotes information exchange, collaboration and partnership between Chinese companies and the global fats and oils industry. This Section aims to ensure high standards, superior quality, safety and value-added applications of fats, oils, proteins, and related-materials.

Learn more about the AOCS China Section.

View brochure (.pdf)

Call for Abstracts

The AOCS China Section encourages the submission of abstracts in the topic-areas identified by the program committee. Abstracts must be written in English. When an abstract is accepted, at least one of the presenters must register to attend the conference. The deadline for abstract submission is September 30 and notification of acceptance will be announced on or before October 30, 2017.

The authors of a high-quality presentation containing new and novel research may be identified by members of the program committee to be suitable for JAOCS. In this case, the authors will be encouraged to submit a manuscript that expands upon their presentation to JAOCS. Manuscripts must be formatted according to the Instructions to Authors.  The cover letter in the manuscript should reference the 2017 AOCS China Section Congress on Oilseeds and Co-Products so that the paper may be identified as such if published.

Symposium Sessions

Each symposium session has 6-8 speakers, including keynote speakers. All the keynote speakers for each session should be invited by the chairs. 

  • Session 1:  Oilseed production, supply, and edible oil consumption trends
  • Session 2:  Modern processing of oilseeds and oils: new technology and equipment
  • Session 3:  Quality control and safety management of fats and oils
  • Session 4:  Protein and co-products: processing and utilization
  • Session 5:  Fat and oils: new sources, new uses, and new nutritional and functional properties
  • Session 6:  New analytical methods and instruments for lipids, proteins and co-products

Special Session
Challenges and opportunities in the processing of vegetable protein (Hosted by Dr. Chi Wu, The Chinese University of Hong Kong)

Poster session
Cover all aspects relating to oilseeds, fats, and oils.

     Submit an abstract

     Register to attend

Registration

Professionals
Before November 1, 1200 RMB
After November 1, 1400 RMB

Students
Before November 1, 900 RMB
After November 1, 1100 RMB

Organizing Committee

Jiang, Lianzhou, Ph.D., Liu, Yuanfa, Ph.D., Newman, Jeffery, Liu, Keshun, Ph.D., Xu, Xuebing, Ph.D., Li, Yang, Ph.D., and Sui, Xiaonan, Ph.D. 

Scientific Committee

Chair:
Jiang, Lianzhou, Ph.D.
Members:
Newman, Jeff, Liu, Keshun, Ph.D., Wu, Chi, Ph.D., Wang, Tong (Toni), Ph.D., Ma, Kangming, Ph.D., Wang, Hui, Ph.D., Wang, Xingguo, Ph.D., Xu, Xuebing, Ph.D., Liu, Yuanfa, Ph.D., Liu, Guoqin, Ph.D., Bi, Yanlan, M.S., Wang, Manyi, Ph.D., Li, Yang, Ph.D., Sui, Xiaonan, Ph.D., Qi, Baokun, Ph.D.



Congress Schedule
Friday, November 10

All-day Registration
17:30–19:30  Dinner buffet
18:30–19:30  AOCS China Section committee meeting (China Section Board members and Advisory Council members)

Saturday, November 11

08:30-11:30  Session 1 & 2 (concurrent sessions) and special session
10:00-10:20  Tea break
11:30-13:30  Luncheon
13:30-16:30  Sessions 3 & 4 (concurrent sessions) and special session
15:00-15:20  Tea break
17:30–19:30 Roundtable dinner—(Opening remarks presented by Dr. Jiang Lianzhou and Mr. Jeff Newman, “Best Paper Award” presentations, and AOCS Book raffle)

Sunday, November 12

08:30-11:30  Session 5 & 6 (concurrent sessions)
10:00-10:20  Tea break
11:30-13:30  Luncheon
13:30-16:30  Scientific tours (Tour Jianan University (Wuxi, China) and its flagship program: College of Food Science, the largest food science program in the world)
17:30-19:30 Dinner buffet