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.
Deodorization Explained and Myths Exposed
August 12, 2020 | 10:00 AM CDT (Chicago, USA)
In this webinar, Alan Paine will address misconceptions and misunderstandings about deodorizing that have grown in the industry over the years. Paine will provide the opportunity to unravel some of these issues without commercial bias. As a foundation to this webinar, it is important to understand that the process of deodorization is affected by the temperature of the oil, the operating pressure, the amount of steam injected and the amount of time the oil is at high temperature. This webinar will provide a better understanding of how these four factors interact to get the best result. The goals of this webinar are for attendees to understand the effects of time, temperature, pressure and steam flow, realize that conflicting process requirements require a compromise of process conditions and recognize that although modern plants are very efficient there is always room for improvement.
Practicas Recomendadas Para el Almacenamiento de Aceites y Grasas
August 26, 2020 | 10:00 AM CDT (Chicago, USA)
El seminario web se presentará en español.
Nuestra industria se ve financieramente afectada por las prácticas inadecuadas durante el proceso de transporte y almacenamiento de las grasas y aceites. Las posibles consecuencias van desde pérdidas y mermas de materia prima y productos en proceso hasta el deterioro en la calidad de los productos terminados. La aplicación de las recomendaciones sugeridas en este webminar ayudará a mitigar los problemas mencionados anteriormente.
This webinar will be presented in Spanish.
Our industry is financially affected by inappropriate practices during the transportation and storage of fats and oils. The possible consequences range from losses of raw materials and processed products to deterioration of finished products quality. Applying the recommendations suggested in this webinar will help to mitigate the problems mentioned above.
FSMA: Equipment, Cleaning and Sanitization Requirements Within the Food and Beverage Industry
August 28, 2020 | 12:00 PM CDT (Chicago, USA)
The subject of the Food Modernization Act (FSMA) is to protect food from intentional adulteration. For the purposes of this review, we will address the FSMA Part L which addresses equipment design and cleaning and sanitization requirements. The FSMA rule identifies possible routes of microbial contamination and sets requirements to prevent or reduce the introduction of pathogens. Equipment, tools, and buildings are identified routes of contamination because they have the potential to contaminate covered produce with pathogens. When design flaws or defect procedures are identified, preventative action is crucial to avoid contamination which includes developing and prioritizing equipment standards, facility designs and material and personnel flows. In conclusion, this presentation will review steps for reducing possible contamination from equipment designs; and implementing effective cleaning and sanitization procedures for successful business operations.
Making Sense of Patents - A Guide for Scientists and Engineers, Part 1 of 3
September 1, 2020 | 2:00 PM CDT (Chicago, USA)
Why are patents so complicated? Why is it so much harder to extract useful information from a patent than from a scientific paper or book? While scientific papers are written by scientist and engineers with the intent to inform, patents are usually written by lawyers with the goal of crafting a legally defensible position. In short, patents are written in a kind of legal code. Many scientists don't even bother to read patents after their first few efforts end in confusion or overload. However, about 70% of all technical information that is published in the world is only presented in patents. Thus, the researcher who is not intimidated by patents, but is equipped and able to extract the essence of a patent will operate from a position that is three times stronger than a colleague who only reads scientific papers and books. In this webinar, attendees will become acquainted with codebreaking and pattern recognition strategies for identifying and extracting needed information from patents.
Silicone Polymers and Surfactants
September 2, 2020 | 10:00 AM CDT (Chicago, USA)
Few surfactant chemists understand how to use Siliphilic Polymers as surfactant in aqueous or oil-based systems. Dimethicone is simply another phase (other than oil or water) that has unique properties that can be placed into polymers to provide unique properties (for example surface tension of 20 dynes/cm). The AOCS Rosen Award was given for this type of molecule in 1996, but little overlap developed after that. The Soap and Detergents Association also provided an award in 1998 for the technology. This webinar seeks to bring this technology to AOCS and use it to make polymeric surfactants with oil / water and silicone moieties.
Biodiesel from Yeast Oil
September 2, 2020 | 12:00 PM CDT (Chicago, USA)
Bioenergy is an important option for the transition towards a low-carbon economy and among biofuels, biodiesel represents an environmentally friendly alternative fuel to petro-diesel consisting of mono-alkyl esters of long-chain fatty acids (mostly FAMEs). In this webinar, you will learn how oleaginous yeasts may provide unique platforms for the sustainable production of biodiesel due to some advantages over their plant and algal counterparts such as no competition with food production, ability to grow in conventional bioreactors, rapid growth rates, growth unaffected by space, light or climatic variations, ability to utilize lignocellulose-derived sugars, easy to scale up, etc. Presenter, Dr. Mahesh Khot, will discuss a study that evaluates the biomass of the yeast strain newly isolated from the degraded wood in the Chilean rainforest to produce biodiesel based on its lipid content and fatty acid profile.
Stability of Alcohol Propoxy Sulfate Surfactants in the Presence of Reservoir Rock
September 4, 2020 | 8:00 AM CDT (Chicago, USA)
This presentation was originally published as an ePoster at the Virtual 2020 AOCS Annual Meeting & Expo. Julian Barnes will present this research live and take questions from the audience during this special edition virtual annual meeting webinar. View the ePoster and abstract.
Making Sense of Patents - A Guide for Scientists and Engineers, Part 2 of 3
September 8, 2020 | 2:00 PM CDT (Chicago, USA)
Elaborating on his first webinar, “Making Sense of Patents – A Guide for Scientists and Engineers”, Scott Bloomer, Director of Technical Services at AOCS, will help attendees continue to understand patents by providing a brief outline of the parts of a patent and explaining how these parts contribute to the meaning of patent claims. Learning objectives for this webinar include how to identify central terms of the patent claims, finding the meaning of these central terms and synthesizing these parts to clarify of the intent of patent claims.
Volunteer Opportunities for AOCS Members from a Tripartite Partnership between AOCS, CNFA’s Farmer-to-Farmer (F2F) program and Soybean Innovation Lab
September 10, 2020 | 10:00 AM CDT (Chicago, USA)
In this webinar, you will learn more about volunteer opportunities with the USAID’s Farmer-to-Farmer (F2F) program that connects farmers in low-income countries with technical expert volunteers in the U.S. agricultural sector. The partnership with the Soybean Innovation Lab and AOCS broadens the impact of F2F by inviting oil seed ago-processors in Sub-Saharan Africa, particularly those working with soybeans, into the program to request technical expertise from F2F. You will learn more about the workings and impact of F2F in oilseeds in Sub-Saharan African countries – providing technical expertise to larger processors strengthens the entire value chain, creating more nutritious food for populations, higher demand for raw materials and thus income for local farmers, and eventually greater opportunities for employment. AOCS members already possess diverse technical expertise in oil-seed processing, so the benefits include increasing your existing impact on the global food system as well impact a country via technology transfer for topics such as fortification, food safety, certifications, and process control and efficiencies. Join this webinar to learn about the volunteer opportunity’s application process, typical in-country experiences, post-assign follow-up, and an anticipated timeline. You will also learn ways to showcase your potential F2F volunteer activities with AOCS and the broader industry.
Making Sense of Patents - A Guide for Scientists and Engineers, Part 3 of 3
September 16, 2020 | 2:00 PM CDT (Chicago, USA)
More details coming soon.
AOCS Webinar Archive
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.
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.
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.
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%.