How to assess protein functionality?
July 31, 2019
12:00 noon CST
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.
Presenter: Frédéric Baudouin, Project Manager, IMPROVE SAS
Structural and Functional Properties of Plant Protein Isolates and Hydrolysates for Various Applications
August 14, 2019
12:00 noon CST
This presentation will cover 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. Structural characteristics and functional properties of the protein concentrates, isolates and hydrolysates will be discussed and compared to reference proteins, whey protein isolate (WPI) and soy protein isolate (SPI).
Presenter: B. Pam Ismail, PhD, Associate Professor, Director, Plant Protein Innovation Center, Department of Food Science and Nutrition, University of Minnesota
Defining the Quality of Plant-Based Proteins: Challenges and Opportunities for Pulses
April 24, 2019
Presenter: James D. House, Ph.D, Professor and Head, Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba
This webinar will provide an overview of the current and proposed methods positioned to measure protein quality, and summarize the impact of various parameters on protein quality with a primary focus on pulses. The latter includes processing, blending, varietal selection, agronomic factors, and factors related to the consumer (ie: age).
Rheology Principles and Applications
April 17, 2019
Presenter: Mark A. Patrick, PhD R&D Scientist and Consultant, and Rheology Testing Services
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.
What is vegetable oil and where does it come from?
April 10, 2019
Presented by: Alan Paine, Desmet Ballestra - Group Technical Support
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.
Making Your Presentation Engaging and Memorable
March 20, 2019
Presented by: Eric "Rick" Theiner, Technical Applications Manager, Evonik Corporation
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.
Science behind the quality and taste of Belgian chocolates
March 13, 2019
Presented by: Prof. dr. ir. Koen Dewettinck, Co-presenter: Ir. Claudia Delbaere, Ghent University
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.
Reference list (.pdf)
Ketones: Harmful Byproducts or Drivers of Metabolism?
February 27, 2019
Presented by: Mary Newport, Author of The Complete Book of Ketones: A Practical Guide to Ketogenic Diets and Ketone Supplements
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.
The AOCS Path to a New Method
February 21, 2019
Presented by: Anthony Miller, AOCS Technical Services Manager
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.
Designing specialty fats through fractionation and interesterification
December 12, 2018
Presented by: Dr. Véronique Gibon, Science Manager at Desmet Ballestra Group (Belgium), R&D Department.
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.
November 30, 2018
Presented by: Laura Sanchez-Greenberg
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.
October 17, 2018
Presented by: Rick Della Porta, Senior Principal Scientist, Frito Lay
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.
Fat Transitions in Ice Cream
September 19, 2018
Presented by: AOCS Member Dr. Rich Hartel
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.
A Walk Through Your Home–Discovering the Surfactant Science for Cleaning It
September 26, 2018
Presented by: David R. Scheuing, Clorox Company
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
September 12, 2018
Presented by: Rodrigo Olmedo, Director-General of CONSUMERTEC
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%.
The Art of Analysis: Method Training Ce 1i-07 & Ce 1b-89 by POS Biosciences & AOCS
June 5, 2017
Presented by: Angie Johnson and Linday Fries, POS Biosciences
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.
What does early career success look like? ... and what you should be doing now to prepare
Presented by: Steve Hill
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.
FDA's Determination Regarding Partially Hydrogenated Oils
June 25, 2015
Presented by: Robert Hahn, Olsson Frank Weeda Terman Matz PC
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.