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.
Industry Trends, Webinars (On-Demand)
Biomedical and Food Applications of Essential Oils: drug delivery and antimicrobial food packaging
Learn how essential oils are transforming biomedical treatments and enhancing food safety—from innovative drug delivery systems for ear diseases to antimicrobial packaging solutions. Join our experts for an inside look at these cutting-edge, plant-based applications.
Career Resources, Webinars (On-Demand)
Exclusive: Chat with Pat
In this on-demand webinar, Dr. Donnelly answers questions about his unique journey—from animal science and reproductive physiology research to becoming a Certified Association Executive (CAE)—and provides valuable advice for navigating careers in science and association management.
Masterclasses
Fat Crystallization
This masterclass will be divided into two parts. The first will cover the fundamental aspects of fat crystallization. After a short Q&A session, the second will delve into the compositional details of fats and the design of functional fat phases and discuss specific applications.
INFORM seminars
Lipidomics Predictive Modeling using the R Statistical Language Caret Package
This seminar introduces the basics of predictive modeling with real-world lipidomics data using R, a free statistical computing language with hundreds of modeling algorithms and a unified coding architecture.
INFORM seminars
Navigating the Unique Formulation Requirements of Biosurfactants
This seminar addresses the technical facets of hair conditioner formulations using glycolipids.
INFORM seminars
Effect of Macronutrients on Physical Properties of Shelf-Stable Milk Alternative Beverages
This seminar describes how alt-milk beverages are made and how macronutrients affect their physical properties.
INFORM seminars
Plant-based, insects, single-cell organisms, precision fermentation…what are the emerging sources of proteins?
Animal protein substitutes receive a lot of attention for environmental, economic, and…
Lipid Library
Edible Oil Processing
In the present context, the term edible oil processing covers the range of industrial…
Webinars (On-Demand)
Innovation in Precision Fermentation for Protein and Lipid Ingredients
Precision fermentation is transforming the way in which food ingredients and products…
Regulatory Requirements, Webinars (On-Demand)
4th Dimension High-Resolution Ion Mobility for Dark Matter PFAS & Lipidomics Elucidation
This webinar, hosted by the AOCS Analytical Division, delves into the groundbreaking…
Webinars (On-Demand)
Sustainable Aviation Fuel SAF and HVO Feedstock Treatment: Best Practices and Beyond
This webinar covers the practicalities of designing a pretreatment system for diverse,…
Lipid Library
The Highs and Lows of Cannabis Testing
October 2016 With increasing legalization of both adult recreational and medical cannabis,…
AOCS & Foundation Annual Financial Report 2023
For the year ending December 31, 2023 Combined Statement of Financial…
AOCS Meetings & Events Registration – Terms and Conditions
This document sets out the terms and conditions between AOCS and you…
AOCS Procedures Related to Suspension or Termination of Membership
Approved by the AOCS Governing Board on August 5, 2019 Introduction In…
Antitrust Policy
The American Oil Chemists’ Society (the “Society”) intends to strictly comply with…
Webinars (On-Demand)
The SwissLipids Knowledgebase: connecting lipid structures and biology
AOCS’s Analytical Division presents Dr. Lucila Aimo, Swiss-Prot Group, Swiss Institute of…
Industry Trends, Webinars (On-Demand)
Dig Deeper with High-Resolution Ion Mobility to Improve Therapeutic Insights
Proteins and peptides have become increasingly important in therapeutics due to their…
Webinars (On-Demand)
Simultaneous Extraction of Proteins and Oil from Oilseeds, unlocking the true potential of utilizing less processed ingredients
In today’s food chains, considerable amounts of energy and resources are dedicated…
Career Resources, Webinars (On-Demand)
Student Common Interest Group Career Panel
Find out what your future self wishes they knew now! Learn about…
Lipid Library
The secrets of Belgian chocolate
By Laura Cassiday May 2012 Like a bonbon nestled snugly in a…
Lipid Library
Hempseed oil in a nutshell
By J.C. Callaway March 2010 Industrial hemp is as a class of…
Lipid Library
What is unrefined, extra virgin cold-pressed avocado oil?
By Marie Wong, Cecilia Requejo-Jackman, and Allan Woolf April 2010 The high…
Lipid Library
Five new AOCS methods
June 2017 The Official Methods and Recommended Practices of the AOCS, 7th…
Lipid Library
Enhancing oxidative stability and shelf life of frying oils with antioxidants
By Namal Senanayake September 2018 Conquering stability and shelf-life issues of frying…
Lipid Library
Vitamin E’s safety controversy
By Neil E. Levin January 2009 One of the strongest examples today…
Lipid Library
Chia: Superfood or superfad?
By Laura Cassiday January 2017 Chia is an increasingly popular food ingredient…
Lipid Library
One person’s response to a high omega-6 diet
By Susan Allport November 2010 Editor’s note: In a departure from the…
Lipid Library
The power of peptides
By Sarah C.P. Williams November/December 2015 Peptides that affect how cells function-known…
Lipid Library
China’s evolving edible oils industry
By Laura Cassiday April 2017 Patterns of edible oil consumption in China…
Lipid Library
Use of spent bleaching earth for economic and environmental benefit
By Norman J. Smallwood May 2015 Bleaching earth that has been used…
Lipid Library
The other vitamin E
By Laura Cassiday July 2013 The antioxidant properties, prevalence, and bioavailability of…
Lipid Library
Red palm oil
By Laura Cassiday February 2017 Red palm oil is mildly processed, allowing…
Lipid Library
Big fat controversy: changing opinions about saturated fats
By Laura Cassiday June 2015 Nutritionists have long vilified saturated fat for…
Lipid Library
An introduction to cosmetic technology
By Perry Romanowski April 2015 Surfactants and lipids are important ingredients in…
Lipid Library
Emulsions: making oil and water mix
By Laura Cassiday April 2014 After reading this article, you will understand:…
Lipid Library
The History of Lipid Science & Technology
Those of us accustomed to the techniques of lipidomics and molecular biology…
Lipid Library
Patrick Duffy and Polymorphism
The discovery and study of polymorphism in tristearin, a simple triglyceride, has…
Lipid Library
Biosynthesis of Plant Lipid Polyesters
All higher plants depend on extracellular lipophilic barriers that control the movement…
Lipid Library
Lipid Oxidation in Oil-In-Water Emulsions
1. Introduction Many food products, for example, mayonnaise, salad dressing, and milk…
Lipid Library
Chemistry/Physics
Animal Lipid Biochemistry Fatty acid oxidation Glycerophosphate and acylglycerophosphate acyltransferases Mammalian diacylglycerol…
Lipid Library
Oxidation of Muscle Foods
1. Why is lipid oxidation is a problem in muscle foods Lipid…
Lipid Library
Metal Chelators as Antioxidants
Introduction Given the abundance of pro-oxidative metals naturally occurring in many foods,…
Lipid Library
Antioxidants in Muscle Foods
1. Introduction Lipid oxidation in meat generates products, including hydroperoxides, free radicals,…
Lipid Library
Glycerophosphate and Acylglycerophosphate Acyltransferases
1. Pathway of de novo Phosphatidic Acid Biosynthesis 1,2-Diacyl-sn-glycerol-3-phosphate (phosphatidic acid) is…
Lipid Library
Hydrogenation in Practice
Introduction The hydrogenation of fats and oils and their oleochemical derivatives such…