2018 AOCS Annual Meeting and Short Courses

In This Section

AM18 Logo

Minneapolis Convention Center
Minneapolis, Minnesota, USA

Learn more about the 2018 AOCS Annual Meeting including program, awards, exhibitors, media partners, and more. (.pdf)

The 2018 AOCS Annual Meeting & Expo provided 1,500+ professionals, scientists, researchers and students from the fats, oils, protein and surfactant industries with a forum to build their knowledge of today's markets and learn about the latest scientific research. Attendees represented 580+ companies and 49 countries.

Highlights from the 450+ oral and 130+ poster presentations included the following:

  • Ten Hot Topic Symposia covering key issues such as olive oil quality and diversity and inclusion in the workplace
  • Three special sessions, including one on omega-3 fatty acids, organized by The Council for Agricultural Science and Technology (CAST)
  • Plenary talk on positioning plant proteins to consumers by Dr. James House, University of Manitoba, Canada
  • ISF Kaufmann Memorial Lecture by award winner Dr. Kazuo Miyashita, Hokkaido University, Japan
  • Forty-two presentations by AOCS award winners and travel grant recipients, with topics ranging from food peptide behavior to dietary fats
  • Over 65 committee meetings, moving forward important issues like adding a new lab proficiency series for plant proteins and new official methods for faster MCPD/GE analysis

The sold-out exhibition featuring 98 suppliers in the international fats and oils trade facilitated business and interaction among industry leaders and industry-related firms from around the world.

Copies of presentations are available to AOCS members in the AOCS Premium Content Library, subject to author/presenter permission. Many of the papers presented during the meeting may also appear in AOCS Press publications.

See the photo gallery.


Short Courses

Fundamentals of Edible Oil Processing
New Techniques in Edible Oil Processing and Refinery Optimization
Functionality of Oils and Fats and their Applications
Sensory Evaluation Techniques for Oils and Fats2018 AOCS Lipids School