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!
Registration for AOCS webinars is free and open to AOCS members and non-members.
Methodological Inconsistencies in Novel Protein Functional Properties
When: September 23, 2021 2:00 PM CDT
Presenter: Analiese Goins, Graduate Student, California State University, Fresno
As consumer demand for new plant-based proteins increases, novel protein sources and extraction methods are developed, and comparisons are made with existing data. A review of publications over the last 40 years reveals significant differences among methodologies for analyzing protein functionality and highlights the need for standardized methods to increase the effectiveness of communication.
Nitrogen and Protein Determination Optimization: Dumas and Kjeldahl Methods
When: September 28, 2021, from 11:00–12:00 p.m. CDT (Chicago, USA; UTC-5)
Presenter: Corey Letizio, Manager, VELP Scientifica and Irene Garcia Borrero, Application Chemist, VELP Scientifica
The Dumas and Kjeldahl techniques for Nitrogen/Protein determination are both firmly anchored in the Codex Alimentarius and in national regulations, but can differ in many aspects, including their speed and safety. Join specialists from VELP Scientifica to learn more about the relative benefits these methods, and review results for nitrogen and protein determination on various samples. The main steps of a combustion analysis will be presented in a live laboratory demo.
Antioxidants for Oil Oxidation
When: September 29, 2021, from 11:00–12:00 p.m. CDT (Chicago, USA; UTC-5)
Presenter: Chad M. Boeckman, President, BTSA US, Inc.
Oxidation of oils and fats is of primary concern at all stages of the value chain. Join Chad M. Boeckman, President, BTSA US, Inc. as he reviews oxidation processes, techniques for evaluating oil quality and options for preventing oxidation in food ingredients and products. Discover synergistic solutions and new product lines for oil protection and increased shelf-life.
The Microbiome and Importance for Healthy Skin
When: October 4, 2021, from 2–3 p.m. CDT (Chicago, USA; UTC-5)
Presenter: Howard Epstein, director of technical services, EMD Performance Materials Corporation, Philadelphia, USA
The Human Microbiome is the collection of all the microorganisms living in association with the human body. These microbes are generally not harmful to us, in fact they are essential for maintaining health. This presentation will focus on the microbiome of skin with a specific focus on the multi-functional role of lipids. Lipids form a protective skin barrier, act as signal agents to the epidermal cells, and serve as a growing medium or bacteriostatic agent critical for healthy skin flora.
Emulsion and Dispersion Technology: New and Innovative Natec Network Magnetic Technology (M4E)
When: October 6, 2021, from 9 a.m. CDT (Chicago, USA; UTC-5)
Presenter: Seth Pulsfus, North American Sales Manager Natec USA LLC; Thomas Hecke, Dairy Engineer, Area Sales Manager Latin America - Technology, Hochland Natec GmbH
Using magnetic forces to continuously disperse ingredients, the M4E technology from Natec Network can provide a cost-effective method for creating stable emulsions and lump-free powder dispersions in food products such as processed cheese, sauces and dressings, mayonnaise and pet food.
Particle-filled Protein-starch Suspensions as Model for Investigating Interactions in Plant-based Meat Analogues
When: October 26, 2021, from 10 a.m. CDT (Chicago, USA; UTC-5)
Presenter: Stacie Dobson, Phd candidate, University of Guelph
The structuring abilities proteins and polysaccharides is critical to the development of plant-based meat analogues. In this study maize starches were combined with a range of pea protein isolates. Analysis of rheological and textural properties suggest that the secondary structure of the proteins highly influences functionality.
Evolution of flaxseed in food applications
When: October 27, 2021, from 10–11 a.m. CDT (Chicago, USA; UTC-5)
Presenter: Clifford Hall III, Professor, South Dakota State University, USA; Mehmet C. Tulbek, Director, AGT Foods, Canada; Janitha Wanasundara, Research Scientist, Agriculture and Agri-Food, Canada
Flaxseed can deliver health and functional benefits in formulated foods. In this webinar researchers from South Dakota State University and AGT Foods and Agri-Food Canada will highlight nutritional attributes, and discuss processing and product development strategies with whole flaxseed, milled flaxseed and flaxseed oil food systems.
Accelerated Procedure for the Determination of Lipid Oxidation Stability
When: November 4, 2021, from 11 a.m. CDT (Chicago, USA; UTC-5)
Presenter: Corey Letizio, Manager, VELP Scientifica, USA, and Dr. Antonella Cavazza, Lead Researcher, University of Parma, Italy.
For food and feed companies and laboratories specializing in the food industry, the prediction of fat stability and oxidation of raw materials and finished products is a matter of ever-growing importance with many operational and economic implications. Learn about accelerated testing, using internationally recognized procedures, that can quickly reveal oxidation processes that normally take weeks or months and provide fast, accurate, and reliable results according to the AOCS Cd 12c-16 International Standard Procedure. Join Corey Letizio from VELP Scientific and Dr. Antonella Cavazza, Lead Researcher at the University of Parma, Italy, as they present new studies and findings.
Enzyme Selection and Use for Optimized Sweetness and Sugar Levels in Oat Beverages
When: November 5, 2021, from 2 p.m. CDT (Chicago, USA; UTC-5)
Presenter: James D. Chapa, Scientist, Novozymes North America, Inc.
Oat beverage production typically includes liquefaction to increase the solubility of the oat starch and saccharification to release glucose and maltose and provide sweetness. Learn about a study that compares protocols highlighting carbohydrate profile, viscosity, dissolved solids and the results of sensory profiling
Special Symposium: Impact and Response to Food Fraud in Canada
When: November 10, 2021, from 12:30–1:30 p.m. CDT (Chicago, USA; UTC-5)
Presenter: John Keogh, Professor of Practice, McGill University, Centre for the Convergence of Health and Economics, Montreal, Quebec, Canada. Founder & Managing Principal, Shantalla Inc., Toronto, Canada.
Organizer and Moderator: Sarah K. Purdy, University of Saskatchewan, Saskatoon, SK, Canada.
Panelists: Yaxi Hu, University of British Columbia (Recent Graduate)
Public attention has been captured by recent reports on food fraud concerning food oil, honey, juice, syrup, and meat products. Economically motivated adulteration of food is of increasing concern. A growing catalog of detection methods is used to monitor and enforce regulations and quality standards to protect consumers and producers from health and economic impacts. Join our expert panel on November 10, 12:30-2:00 PM CDT as they highlight current issues and practices of food fraud defense.
AOCS Webinar Library
The AOCS Webinar Library contains more than 60 on-demand webinars that cover a range of topics in scientific research and professional development, ensuring you are constantly building your knowledge on relevant research and trends — no matter where your career or life takes you.
AOCS Members have unlimited access to the full AOCS webinar library. Log in to your account to watch past webinars on-demand.
Sample AOCS Webinars
Preview a selection of past AOCS webinars in the lists below. Join AOCS today to gain full access to the entire selection of past webinars — in addition to other benefits, including discounted registration to the AOCS Annual Meeting & Expo, access to AOCS journals and INFORM magazine, and more.
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.
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.
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.
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.
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%.