AOCS Webinars

Share your knowledge with a new audience!

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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!

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Upcoming Webinars

Registration for AOCS webinars is free and open to AOCS members and non-members.

Saturated Fat and Cardiovascular Disease
September 30, 2020 | 10:00 AM CDT (Chicago, USA)

The science of saturated fats and associated health risks and benefits continues to evolve and is an important factor in the determination of food policy and dietary guidelines. New research is casting doubt on the role of cholesterol (total and LDL) in causing heart disease, while older research is not conclusive and has methodological/data selection concerns. This symposium will illustrate the challenges in getting this right, and what happens when incorrect interpretation makes for incorrect policy. The presentations will discuss the impact of chain length, molecular structure and food matrix on actions of saturated fat in health, particularly, cardiovascular health.

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Desafíos en la Cristalización de Palma Alto Oleico en Margarinas y Shortening
October 28, 2020 | 10:00 AM CDT (Chicago, USA)

Este webinar se presentará en español. Más detalles próximamente.

This webinar will be presented in Spanish. More details coming soon.

Register here

Exploring Pulse Ingredients as Egg Replacement Solutions in Food Systems
November 12, 2020 | 10:00 AM CDT (Chicago, USA)

Growing consumer interest in sustainability and egg allergies concerns are pushing food manufacturers to seek egg-free products. While in its early stages of research and development, projections place the plant-based egg replacement market at $1.5 billion by the end of 2026. In this webinar, presenter, Mehmet Tulbek, Ph.D., Director of AGT Foods Research & Development Centre, will explain the importance of understanding pulse ingredients’ nutritional composition and functional properties to see them as a viable candidate for an egg replacement solution in food systems. He will also discuss pulse ingredients’ functional benefits with respect to browning, foam stabilization, gelation, emulsification and structure development.

Register here

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

Antioxidant Testing

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%.