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.
Surface Techniques as a Tool for a Successful Transformation to the Natural Space, for Product Development, Analysis and Marketing
When: March 9, 2021, from 9–10 a.m. CST (Chicago, USA; UTC-6)
Presenters: Tobias Halthur, Chief Scientific Officer at CR Competence and Adjunct University Researcher at Malmö University in Sweden, and Anna Stenstam, CEO and Co-founder of CR Competence and Honorary Doctor at the Faculty of Engineering at Lund University
This webinar expounds upon the INFORM article "Surface Techniques for a Successful Transformation to the Natural Space."
This presentation is aimed at giving the basic principles behind the surface techniques ellipsometry, QCM-D, and AFM. Focus will be put on how these techniques can be used to better understand how ingredients, products, and formulations work at and with various substrates, and how those learnings can be used for making better decisions in your development efforts. Results from several projects will be used to exemplify how adsorption and deposition (of surfactants, polymers, and biomolecules), as well as removal and cleaning (of fouled surfaces), can be traced and understood through the usage of techniques.
Why does Lipid Oxidation in Foods Continue to be such as Challenge?
When: March 10, 2021, from 9:30–10:30 a.m. CST (Chicago, USA; UTC-6)
Presenter: Dr. Eric A. Decker, 2021 Supelco AOCS Research Award Winner
This presentation is part of the AOCS Awards Presentation Series.
Predicting shelf-life and avoiding food spoilage are still challenges faced by food manufacturers despite hundreds of years of research. One reason for this is a continued lack of understanding of the complexity of lipid oxidation. In this presentation, Eric Decker will talk about the research that has been done to untangle the many factors that influence the process.
Join the livestream at the date and time listed above to watch the presentation.
How to Use Self- and Direct Assembly to Design Smart Materials based on Fatty Acids?
When: March 17, 2021, from 10:45–11:45 a.m. CDT (Chicago, USA; UTC-5)
Presenter: Dr. Anne-Laure Fameau, 2021 Young Scientist Research Award Winner
This presentation is part of the AOCS Awards Presentation Series.
Anne-Laure Fameau will present her research on the creation of new materials, like stimuli responsive foams and lipid capillary bridges for self-repairing gels. She determined how to control the interactions within colloids to design the responsive materials and the capillary attractions between particles coated with liquid fatty acids to make the bridges. Learning to control these properties could lead to new product development in a range of industries.
Join the livestream at the date and time listed above to watch the presentation.
Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation
When: March 30, 2021, from 9:30–10:30 a.m. CDT (Chicago, USA; UTC-5)
Presenter: Dr. David Julian McClements, 2021 Alton E. Bailey Award Winner
This presentation is part of the AOCS Awards Presentation Series.
A world-wise rise in chronic disease and a desire to be more environmentally friendly have provoked the food industry to develop new ways to create emulsions. David Julian McClements will assess a variety of advanced emulsion technologies that have been established in recent years along with their potential to improve the health, safety, and sustainability of foods and beverages.
Join the livestream at the date and time listed above to watch the presentation.
Crafting Functional Plant-based Ingredient Attributes for Formulated Food Systems
When: April 7, 2021, from 10–11 a.m. CDT (Chicago, USA; UTC-5)
Presenters: Michael Nickerson, Ph.D., Saskatchewan Ministry of Agriculture Research Chair and Professor, University of Saskatchewan; and Mehmet C. Tulbek, Ph.D., Director, AGT Foods R&D Centre, Canada
Moderator: Janitha Wanasundara, Research Scientist, Agriculture and Agri-Food Canada
In this webinar, milling, fractionation, and functionalization processes of plant-based ingredients and their relationships will be discussed followed by product development and formulation solutions. Functional properties of plant-based food ingredients will be covered in relation to low and high moisture food systems.
Chemical Synthesis as a Tool to Create Value in Lipid Related Products
When: April 13, 2021, from 7–8 a.m. CDT (Chicago, USA; UTC-5)
Presenter: Dr. Dharma R. Kodali, 2020 Stephen S. Chang Award Winner
This presentation is part of the AOCS Awards Presentation Series.
Natural oils can be chemically modified to create valuable products. Dharma Kodali will discuss how his team uses chemical synthesis as a tool to understand and manipulate the structural properties of glycerol ester derivatives. The researchers have successfully wielded their insight to develop compounds with the functionality and performance required for applications in lubricants, paints, and plasticizers.
Join the livestream at the date and time listed above to watch the presentation.
Sonocrystallization of Fats: Considerations for Industrial Applications
When: April 23, 2021, from 12–1 p.m. CDT (Chicago, USA; UTC-5)
Presenter: Dr. Silvana Martini, 2021 AOCS Fellow Award Winner
This presentation is part of the AOCS Awards Presentation Series.
High-intensity ultrasound (HIU ) is an effective oil processing tool for creating healthier fats with low levels of saturation. The technique allows manufactures to control a number of physical properties associated with crystallization. In this talk, Silvana Martini will share these processing conditions along with other factors to consider when evaluating the potential use of HIU in industrial applications.
Join the livestream at the date and time listed above to watch the presentation.
Stability of Edible Oils: Examining the Role of Endogenous Exogenous Antioxidants and Phenolipids
When: April 27, 2021, from 9:30–10:30 a.m. CDT (Chicago, USA; UTC-5)
Presenter: Dr. Fereidoon Shahidi, 2021 AOCS Award of Merit Winner
This presentation is part of the AOCS Awards Presentation Series.
Many factors influence the oxidative stability of edible oils, as Fereidoon Shahidi will discuss in this presentation. He will describe how stripping away minor components in certain edible oils reveals how that component contributes to the oil’s stability or instability. In addition, he will explain how different phenolipids can act as antioxidants to protect edible oils.
Join the livestream at the date and time listed above to watch the presentation.
Bile Acid Precursors: Intermediates in Cholesterol Removal or Signalling Molecules?
When: April 28, 2021, from 10:45–11:45 a.m. CDT (Chicago, USA; UTC-5)
Presenter: Dr. William J. Griffiths, 2021 Schroepfer Medal Winner
This presentation is part of the AOCS Awards Presentation Series.
In this presentation, William Griffiths will describe methods for the high-sensitivity identification of cholesterol metabolites found in biological samples. New technology for imaging these molecules in tissue will be explained. Unexpected pathways of bile acid biosynthesis and their biological relevance will be explored.
Join the livestream at the date and time listed above to watch the presentation.
A Nature-inspired Aynthesis of Protein-phenolic Conjugates for Improved Functionalities
When: April 29, 2021, from 10:45–11:45 a.m. CDT (Chicago, USA; UTC-5)
Presenter: Dr. Bingcan Chen, 2020 Young Scientist Research Award Winner
This presentation is part of the AOCS Awards Presentation Series.
Researcher Bingcan Chen took inspiration from nature when he grafted phenolic compounds onto the protein β-lactoglobulin to determine if it provided antioxidant protect to an emulsified system. Once the conjugate was formed, he tested how the structure of the phenolics impacted the protein and how well it behaved as an antioxidant. In his presentation, he will describe these results along with his findings on emulsion’s physical stability.
Join the livestream at the date and time listed above to watch the presentation.
Research and Development of Vegetable Oil Based Oleo-Compounds as Waxes
When: April 29, 2021, from 1–2 p.m. CDT (Chicago, USA; UTC-5)
Presenter: Dr. Toni Wang, 2020 Alton E. Bailey Award Winner
This presentation is part of the AOCS Awards Presentation Series.
Vegetable oil-based oleo-compounds are a potential alternative to the petrochemicals currently used in industrial applications, such as waxes for food packaging. Toni Wang’s research group found that the performance of these sustainably sourced waxes is commercially suitable. She will describe how the team made and tested waxes from saturated fatty acids, monohydroxy fatty acids and carboxylic for food applications, like a paper coating or a fruit coating in the form of a nanoemulsion.
Join the livestream at the date and time listed above to watch the presentation.
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
Should You be Pre-printing Your Research?
In this interactive webinar, Alberto Pepe, Wiley’s Sr. Director of Strategy and Innovation Management at Atypon and co-founder of Authorea, explores questions about the role of preprints in research communication, showing how a pilot of JAOCS with Under Review is providing faster and streamlined research dissemination for its authors.
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.
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.
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%.
