Journals
4 peer-reviewed scientific journals spotlight research and reviews in the science and technology of fats, oils, surfactants, and proteins.
INFORM magazine
INFORM magazine provides timely articles on the latest scientific advancements and business developments.
Books
Scientists each year have authored or co-authored chapters in over 140 AOCS Press book titles. Purchase books or learn about publishing with AOCS.
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 & Foundation Annual Financial Report 2024
For the year ending December 31, 2024 Combined Statement of Financial…
Webinars (On-Demand)
New AOCS Protein Digestibility Methods for Product Development Decisions
Food ingredient and product developers will learn about new in vitro protein digestibility methods that, when combined with amino acid composition, allow them to calculate the quality of protein in the final product or to screen ingredients in order to make decisions at the formulation stage.
INFORM seminars
Bringing antioxidants back to life to extend the shelf-life of lipid containing food products
This course is for students, academics, and industry professionals interested in lipid oxidation and antioxidant chemistry. It is aimed at those involved in producing antioxidant ingredients, investing in antioxidants, and developing stable food products.
On Demand Webinars
Missed a live webinar or educational session? Catch up on your own schedule with on-demand recordings of recent AOCS content. Please note some content is only available to AOCS members.
Regulatory Requirements
Keep up with the latest regulatory news across industries in this curated collection of resources.
Lipid Library
Your go-to source for comprehensive and expertly curated information on lipid science and technology. Find the latest research, develop innovative products, and broaden your knowledge with the essential tools you need to succeed.
Career Resources
Search for jobs, find career coaching, and learn about career opportunities form industry experts.
