#WebinarWednesday

Share your knowledge with a new audience!

Webinar wednesday

Host your own AOCS webinar

Whether you are working on research or have recently published work or information from past conference presentations, we invite you to share your findings with the broader AOCS community. Anyone can propose a webinar!

View webinar guide (.pdf)

AOCS Webinar Proposal Form

AOCS Webinars 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.


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.


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

Succeeding in process optimization tasks by using process simulation techniques. Episode 1: Soybean oil deodorization

In this presentation, Marcelo Usseglio, will present advanced deodorization concepts, what happens inside the deodorizer, how to diagnose soybean oil deodorization, how to assess new processing scenarios, the impact of changing steam injection strategies, what happens with operating expense if we change free fatty acid content in the oil inlet at the deodorizer, and how to optimize deodorization without even going to the plant-all without jeopardizing the operation.


Process improvements for cost-efficient pre-treatment in edible oil refining

Improving overall cost-efficiency has always been an important driver for new developments; in edible oil refining, more reliable processes and technologies resulting in higher yield are continuously introduced


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.


Professional Development

Career Paths for Young Scientists: Presented by the AOCS Young Professional Group

Most scientists are faced with choosing between management and technical career paths. But how do you know which is right for you? In this webinar, a panel of four scientists from industry will 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

The demonstration of equivalent or superior/new functionality of novel plant proteins compared to existing alternatives is essential to both the food industry and the consumer. However, there is limited consumer and producer knowledge of plant proteins other than soy.


Overcoming the Challenges in the Production & Utilization of Plant Protein Isolates in Food

The utilization of plant proteins in food products has rapidly increased during recent years. The food industry prefers the use of plant protein isolates primarily due to their high protein content and high nutritional value. However, there are numerous challenges in formulating food products with plant protein isolates, particularly in achieving the target functional properties in the ingredients.


How to Assess Protein Functionality

Novel sources of proteins have gained much attention in the recent years due to the increasing global demand for protein and the growing market for vegan products. Plants, algae, yeast and by-products from the food industry such as oil meals are promising sources of novel proteins. To demonstrate their capacity to replace conventional food ingredients, producers must be able measure objectively the functionality of their products.

 


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%.