More Informed

More Informed is a new digital brainstorm platform for advancing conversation about emerging ideas and technologies.

Want to be More Informed?

Have you ever finished an INFORM magazine article and wanted to know more from the author or sources? You are in luck. AOCS has launched a new digital brainstorming platform called More Informed that continues the conversation beyond the magazine’s pages.

See all the engagement opportunities we have planned in the schedule below. Look for the “More Informed” logo on future INFORM articles.

More informed logo

Upcoming Events

Check back soon for more events!

In the meantime, browse the list below to watch a past event or visit the webinar page to register for upcoming webinars or browse the public webinar libary.

Past Events

Vegetable oil drop creating a splash in the shape of a plant

Green Chemistry

Recorded: November 5, 2020, at 10:00 a.m. CST (Chicago, USA; UTC-6)
Speakers: Neil Burns, CEO, P2 Science and Karthish Manthiram, Associate Professor, MIT
Moderator: Rebecca Guenard, Associate Editor, INFORM magazine

AOCS organized this roundtable discussion on green chemistry to supplement an article in the October 2020 issue of INFORM magazine. That article, titled “New developments in vegetable oil materials science,” discussed how scientists are carving out niches for polymers made sustainably from seed oils. Neil Burns, CEO of P2 Science, and Karthish Manthiram, Associate Professor at MIT, were both sources for the article. Rebecca Guenard, Associate Editor, INFORM magazine, and author of the article, moderated.

Pulses spilling out of bowl

Exploring Pulse Ingredients as an Egg Replacement

Recorded: November 12, 2020, at 10:00 a.m. CST (Chicago, USA; UTC-6)
Speaker: Mehmet Tulbek, Ph.D., Director of AGT Foods Research & Development Centre, Canada

This webinar expounded upon the October 2020 INFORM article “Exploring pulse ingredients as egg replacement solutions in food systems” written by Shuyang (Zoe) Wang, Praiya Asavajaru, Angie Lam, Yvonne Lu and Mehmet Tulbek.

Mehmet Tulbek explained the importance of understanding pulse ingredients’ nutritional composition and functional properties to see them as a viable candidate for an egg replacement. He also discused pulse ingredients’ functional benefits with respect to browning, foam stabilization, gelation, emulsification and structure development.