AOCS Webinars
Share your knowledge with a new audience!
Host your own AOCS webinar
Learn from a variety of relevant webinars, or create and share one yourself with the AOCS community. Anyone can propose a webinar!
Upcoming Webinars
Registration for AOCS webinars is free and open to AOCS members and non-members.
Aumente o Seu Rendimento de Óleo: Inovação em Enzimas para Plantas de Neutralização Química
When: January 26, 2021, from 8–9 a.m. CST (Chicago, USA; UTC-6)
Presenters: Renan Marangoni, especialista em tecnologia da indústria de processamento de óleo vegetal da Novozymes, e Danilo Lima, sócio-diretor da BRProcess
Moderator: Andersom Cattoni, gerente global de marketing da Novozymes para processamento de óleo vegetal
Pesquisas recentes da Novozymes revelam que sua combinação de enzimas Phospholipase C, chamada Quara Boost, pode ser incorporada diretamente no processo de neutralização química de óleos vegetais (em vez de ser usada em uma etapa separada de degomagem aquosa). Isso resulta em rendimentos significativamente maiores e preserva a qualidade final do óleo a partir do refino alcalino. O processo químico assistido por enzimas também pode gerar economia de processamento, pulando a etapa inicial de degomagem aquosa e centrifugação.
Renan Marangoni, especialista em tecnologia da indústria de processamento de óleo vegetal da Novozymes e Danilo Lima, sócio-diretor da BRProcess, discutirão essa importante pesquisa e suas aplicações práticas. O webinar será moderado por Andersom Cattoni, gerente global de marketing da Novozymes para processamento de óleo vegetal. Este seminário será realizado em português.
Phospholipase for Enzyme-assisted Alkaline Refining
When: January 27, 2021, from 9–10 a.m. CST (Chicago, USA; UTC-6)
Presenters: Per Munk Nielsen, Senior Scientist, Novozymes Application Research Department for Vegetable Oil Processing, Denmark, and Mark Bolinger, Technical and Sales, Novozymes, North America
Moderator: Matt Thompson, Regional Marketing Manager, Novozymes, North America
This webinar expounds upon the January 2021 INFORM article "Phospholipase for enzyme-assisted alkaline refining" written by Per Munk Nielsen.
Recent research at Novozymes reveals that their blend of enzymes Phospholipase C, named Quara Boost, can be incorporated directly into the alkaline refining process for vegetable oils (instead of being used in a separate water-degumming step). This results in significantly higher yields and preserves the final oil quality from caustic refining. The enzyme-assisted alkaline process can also yield processing savings by omitting the water degumming and centrifugation step.
Per Munk Nielsen, a senior scientist in the Novozymes Application Research department for vegetable oil processing in Denmark and Mark Bolinger, responsible for Technical and Sales supporting enzyme applications within the vegetable oil processing industry in Novozymes North America, will discuss this important research and its practical applications. The webinar will be moderated by Matt Thompson, the Novozymes regional marketing manager for vegetable oil processing in North America.
Should You be Pre-printing Your Research?
When: February 9, 2021, from 12–1 p.m. CST (Chicago, USA; UTC-6)
Presenter: Alberto Pepe, Senior Director of Product Strategy and Innovation, Wiley
Preprints are not new, but the explosion of preprints in scholarly publishing is shining new light on a practice that used to be common in only a handful of disciplines. Funders, publishers and societies are grappling with what preprints mean for journals in the long-term, and how to share research early while maintaining trustworthiness and credibility. In this interactive webinar, Alberto Pepe, Wiley’s Sr. Director of Strategy and Innovation Management at Atypon and co-founder of Authorea, will explore these and other questions about the role of preprints in research communication, showing how the recent pilot of JAOCS with Under Review is providing faster and more streamlined research dissemination for its authors.
La Ciencia del Chocolate: Una Historia de Amor Entre la Manteca de Cacao y Grasas Alternativas
When: February 10, 2021, from 10–11 a.m. CST (Chicago, USA; UTC-6)
Presenter: Silvana Martini, Ph.D., Professor, Department of Nutrition, Dietetics and Food Sciences, Utah State University
This webinar will be presented in Spanish.
Estas sensaciones placenteras de sabor al comer chocolate se atribuyen a la cristalización de la manteca de cacao en sus diversas formas polimórficas. Acompáñenos para conocer más sobre la elaboración del chocolate desde el grano hasta la tableta, las propiedades y la caracterización de los polimorfos de la grasa, y las consecuencias del uso de equivalentes, sustitutos y reemplazantes de manteca de cacao. El Webinar se presentará en Español.
Finding New Ways of Striking Oil – Biobased Emollients through the Back Door
When: February 16, 2021, from 10–11 a.m. CST (Chicago, USA; UTC-6)
Presenter: Mark Chandler, President, ACT Solutions Corp (Adaptive Cosmetic Technology Solutions)
More information coming soon.
Climate Change. What is It and What Can the Oilseed Industry do About It?
When: February 17, 2021, from 1–2 p.m. CST (Chicago, USA; UTC-6)
Presenter: Alan Paine, Consultant, UK
Alan Paine recently retired from a career in the Desmet Ballestra group covering 36 years which included the design of edible oil refineries and pre-treatment of oil to make biodiesel. In this webinar he will highlight opportunities for reducing energy use in edible oil processing plants – opportunities that provide benefits and a return on investment in addition to a reduction in greenhouse gas emissions. He will also discuss the use of oils from biological sources to replace petroleum in diesel and jet fuel, and the considerable potential for producing biofuels from agricultural and forestry waste material.
AOCS Webinar Archive
Analytical
FDA's Determination Regarding Partially Hydrogenated Oils
This webinar is brought to you by AOCS (American Oil Chemists’ Society) and provides exclusive access to our special guest speaker, Robert A. Hahn, principal attorney at Olsson Frank Weeda Terman Matz PC. Hahn specializes in FDA regulation of food and dietary supplements.
The AOCS Path to a New Method
Known throughout the world as the most comprehensive collection of analytical testing methods for fats and oils, the Official Methods and Recommended Practices of the AOCS contains more than 450 methods. This presentation will describe the process by which new methods are incorporated into the AOCS methods catalog.
The Art of Analysis: Method Training Ce 1i-07 & Ce 1b-89 by POS Biosciences & AOCS
AOCS has partnered with POS Bioscience to provide a one hour webinar demonstrating the methods. You will see the entire process as it is narrated by a POS Bioscience expert. A live Q&A session will enable you to ask any questions and learn insight from a researcher skilled in the art.
Statistical Treatment of Proficiency Testing Data - How to Interpret Laboratory Proficiency Reports
Xin Wu, Technical Services Manager for AOCS, explains the contents provided in the reports from the AOCS Laboratory Proficiency Program (LPP ) — including the test result summary, summary of z-scores, chart of z-scores and kernel density plot — and how to easily locate your submitted results in the report. You’ll learn how the LPP report can help you interpret your z-score and graphically compare your results to the results of other labs.
The Development of a Robust Spectrometer for Online and Real-time Monitoring of Oil Quality
In this webinar, you will learn about the development of a robust spectrometer for online and real-time monitoring of oil quality from Keit Spectrometers’ Product and Applications Manager Jonathan Speed. The previous limitations of online process analytical technology (PAT) have made the real-time monitoring of oil quality difficult to navigate. You’ll learn more about the use of online PAT, based on Fourier-transform infrared (FTIR) technology. Dr. Speed will explain how the FTIR instrument can be calibrated into a sensor for a wide range of various properties including free fatty acids, fatty acid methyl esters and more. Finally, he will present laboratory study results for calibration and online plant data of real processes monitoring of actual industrial product.
Edible Applications Technology
Rheology Principles and Applications
This webinar will focus on the basic principles, experimental considerations, and practical applications of rotational, oscillational, and vertical forces used in rheology to provide insight for product R&D, process optimization, manufacturing, packaging, delivery, performance, efficacy, and tactile properties.
Science behind the quality and taste of Belgian chocolates
In this webinar, the science behind the quality and taste of Belgian chocolate will be discussed. The whole value chain will be covered, from farmer to consumer. We will also focus on aspects such as sustaining high-quality cocoa production, post-harvest processing, genetic diversity, bioactive compounds, traditional and innovative chocolate processing, chocolate formulation and reformulation, preventing fat and sugar bloom, and fillings for pralines.
Monitoring the shelf-life and oxidative stability of olive oils by microESR forced oxidation assay
Professor Tullia Gallina Toschi, Alma Mater Studiorum-University of Bologna, and David Barr, Product Manager, Bruker BioSpin Corp., show how to apply microESR forced oxidation assay for the quality control of olive oils, including a standard operating procedure useful for monitoring the oxidative status of olive oils.
Health and Nutrition
Fat Transitions in Ice Cream
In this webinar, the mechanisms that underlie and the parameters that influence partial coalescence of fat globules in ice cream will be discussed, along with the ramifications of high or low partial coalescence on product quality. Presented by Dr. Hartel who had been a faculty member at UW-Madison for 32 years.
Ketones: Harmful Byproducts or Drivers of Metabolism?
Review the discovery of ketones as the predominant fuel during prolonged fasting and starvation, the history of the concept of ketones as an alternative fuel for the brain, and the therapeutic implications. In addition, this webinar will review the invention of medium-chain triglycerides (MCTs), the discovery that MCTs are ketogenic, and clinical trials of MCTs for Alzheimer's disease and mild cognitive impairment, as well as studies of ketone and glucose that used positron emission tomography scans to show that ketones are taken up normally in the aging and Alzheimer's brain.
Lipid Oxidation and Quality
This webinar will review best practices and applications of antioxidant testing in edible oils. Bridging the gap between academic research and practical application is critical to understanding how and why antioxidants may be used. Test protocols and analytical methods will be reviewed in general terms that link research with end use.
Designing specialty fats through fractionation and interesterification
This webinar will review the different industrial technologies used to manufacture specialty fats: dry and solvent fractionation, crystallization under shear or in static mode and regio-specific enzymatic interesterification. The fractionation of cocoa butter, palm oil, and shea butter (cocoa butter equivalents) and of palm kernel and coconut oil (cocoa butter substitutes) will be exemplified.
Processing
How Vertical Plate Conditioners are Changing the Game for Seed Processors with Solex Thermal Science
AOCS GOLD Corporate Member Solex Thermal highlights vertical plate technology, a solution that addresses these challenges by creating a larger heat transfer area, which can handle more product. Further, this plate’s modular design allows for low-cost retrofits, a reduction in steam consumption, as well as minimal maintenance costs. Plus, this technology has a renewable energy capabilities during the seed conditioning process, which also help to reduce energy costs.
Succeeding in process optimization tasks by using process simulation techniques. Episode 1: Soybean oil deodorization
Marcelo Usseglio, Process Simulation Specialist at ProSimTechs, shows how to optimize deodorization without even going to the plant---or jeopardizing the operation.
Process improvements for cost-efficient pre-treatment in edible oil refining
Véronique Gibon, Science Manager at Desmet Ballestra Group (Belgium), R&D Department, reviews the benefits of different improvements to chemical and physical refining, such as hydrodynamic cavitation and enzymatic degumming.
What is vegetable oil and where does it come from?
In many companies involved in edible oil, there are support staff who know very little about the business in which they operate and would like to know the basics. This presentation will help people relatively new to the industry or who work on the fringes to understand some of the terminology that people just assumed you knew and the broader context in which the industry operates.
Exploring the hidden aspects of enzymatic degumming by using process simulation techniques
Marcelo Usseglio, Process Simulation Specialist at ProSimTechs, presents advanced degumming concepts related to the chemistry of phospholipids and demonstrates how process simulation models are used through two case studies.
Professional Development
Career Paths for Young Scientists: Presented by the AOCS Young Professional Group
A panel of four scientists from industry share their stories of navigating the challenges and opportunities each career path offers, including making the jump to consulting, to help you answer the question: “What comes next?”
What does early career success look like? ... and what you should be doing now to prepare
Steve Hill, former AOCS President and longtime AOCS member, will share insights and ideas to help young professionals achieve success in their careers. Steve will draw from his many years of experience in the food and fats and oils industries. He will also share insights gained as an AOCS volunteer leader.
Imposter Syndrome
Is the feeling that you are a fraud and that your success is due to “luck” or “fooling” people into believing you are better than you are. It is rampant in women and underrepresented people, particularly those that have climbed to success, and in fields where work is done privately then shared publicly. Organized by the AOCS Young Professional Common Interest Group.
Making Your Presentation Engaging and Memorable
This webinar will discuss a number of details that will help a presenter capture and hold an audience. Some examples are how understanding the audience should affect the development of a presentation, what simple question should be asked again and again during presentation planning, how reading an audience can change the tone of the presentation being made, and how to ensure that your message is clear and memorable.
Proteins
Structural and Functional Properties of Plant Protein Isolates and Hydrolysates for Various Applications
TDr. Pam Ismail, Associate Professor, Department of Food Science and Nutrition, University of Minnesota, covers the evaluation of various plant proteins from pea, camelina, and pennycress, highlighting their structural and functional properties as impacted by extraction and functionalization procedures, as well as potential applications.
Overcoming the Challenges in the Production & Utilization of Plant Protein Isolates in Food
Dr. Nagul Naguleswaran, Senior Associate Scientist, Global Research & Technology group at Ingredion Inc., reviews the challenges and opportunities associated with the production of selected plant protein isolates, with desired functional properties.
How to Assess Protein Functionality
Frédéric Baudouin, Project Manager, IMPROVE SAS, reviews the different methods available to measure protein functionality (emulsifying, foaming, gelling, water-holding) and how factors such as pH, temperature or concentration may affect each test.
Aquafaba, a New Emulsifier and Foaming Agent Emerging From Pulse Processing
(AOCS Members, log in to watch the recording.)
Aquafaba-the thick, clear liquid that results from cooking chickpeas in water-has grown rapidly in popularity and is extensively used by the vegan community to replace eggs in many food products because of its foaming and emulsifying properties. Martin Reaney, Professor, and Rana Mustafa, Professional Research Associate, from the Univ. of Saskatchewan will discuss the chemical composition, functional properties and applications of Aquafaba.
Surfactants and Detergents
A Walk Through Your Home–Discovering the Surfactant Science for Cleaning It
Many consumers (and even scientists!) may not care much about the technical complexity of cleaning product formulations. But they do care about and want the results of their cleaning efforts in every room. This year’s Samuel R. Rosen Award recipient, David. R. Scheuing, will connect several major concepts in surfactant science to the formulation of household cleaning products used by consumers daily.
Balancing Laundry Product Margins with Virtual Reality Data Visualization in Consumer Relevant Terms
This webinar will discuss how CONSUMERTEC is using virtual reality (VR) technology to leverage large amounts of detergency data to increase the consumer value of products while balancing research costs. Industry analysts estimate that VR technologies will increase the value proposition of products by 20% and reduce product formulation costs by 5%.
