Call for papers is now open
Submit an abstract today for the opportunity to discuss your research and technological developments in lipids, proteins, and co-products with a worldwide audience at this online event organized by the Canadian section of the AOCS, February 4–5, 2022.
Connect with researchers from industry, academia and government laboratories as they share sustainable technologies, innovations in nutrition, and insights for production and analysis of lipids and proteins, foods, value added products and bioactive compounds.
Deadline for submissions November 30th, 2021
Food Structure and Nutrient Delivery
This session will focus on the use of lipids, proteins, and co‐products from new and sustainable sources to provide structure and functionality in food systems. The scope includes general structuring (gelation, emulsification, lipid structuring, etc.), texture modification, nutrient encapsulation and delivery, bioaccessibility and bioavailability, and lipid and protein oxidation.
Lipid Interactions with the Food Matrix
Lipid structure, textures, functionality, bioactivity and bioavailability can be modified during food processing as the result of lipid interactions with other food components, metals, proteins, and secondary metabolites. This session will focus on research and innovations related to the interactions of lipids with other food components.
Advances in Plant and Marine Lipids
This session will focus on recent advances in biochemistry, molecular biology and functional genomics in plant and marine lipids.
Proteins and Bioresources
This session will focus on recent advances in sustainable protein production, novel protein processing technologies, alternate proteins, co‐product proteins from oilseed industry, and novel applications of protein in health, bioactive peptides, and nutritional products.
Biomaterials Processing and Value added Applications
This session will focus on recent advances in oil‐seed, algal oil and marine oil processing and value‐ added applications for lipids and co‐products including protein, and polysaccharides. Topics will include fermentation, ingredient and platform chemical development, and bio‐based material development for renewable and sustainable polymers.
Environmental and Health Benefits of Plant based Oils
This session will focus on sustainability and health benefits from the use of specific plant‐based oils in vegan and plant‐forward foods.
Environmental, industry and consumer needs are constantly evolving and there is a significant need for new technology and innovations in every aspect of the food system. There is potential for smart technologies including artificial intelligence, machine learning, 3D printing, and other digital tools to create a safer and a sustainable future food system and to improve the post‐pandemic food supply chain. The COVID‐19 pandemic is having a tremendous effect on the current food system and accelerates for example the digitalization of diets. This session will highlight new Canadian technologies and market‐ready innovations across a vast area improving food safety, healthy diets, screening, nutrition, food design, food production and consumption, reducing food illness, greenhouse gas emissions and substantial food waste.
Student ePitch Competition
This session is dedicated to student research on proteins, lipids, and their various co‐products. This includes recent advances relevant to all Canadian Lipids and Proteins Conference session topics including but not limited to nutritive value, sustainable use, value‐added applications, health benefits, and emerging technologies. Instead of regular poster, participants will present a 5‐minute pitch for their research with a maximum of 5 PowerPoint slides. Prizes will be awarded for the best pitches.