Host your own AOCS webinar
Learn from a variety of relevant webinars, or create and share one yourself with the AOCS community. Anyone can propose a webinar!
Registration for AOCS webinars is free and open to AOCS members and non-members.
All registrants have access to the webinar recording and attendees of the live broadcast will receive a certificate of attendance.
This webinar is sponsored by Schrödinger.
Presented by: Jeffrey Sanders, Product Manager, Schrödinger
Live broadcast: August 30, 2022 | 11:00 a.m.–12:00 p.m. CDT (Chicago, USA; UTC-05)
Register free: https://register.gotowebinar.com/register/7831689807741757964
The demand for new and innovative personal care products is increasing due to changes in consumer trends and sustainability goals for CPG companies. Customers are becoming more discerning — choosing products based on understanding the ingredients and whether a product is made with natural or petroleum-based materials. These concerns highlight challenges for consumer goods research and development. To meet these challenges and retain their position in the consumer marketplace, new product formulations need to be developed and match the existing formulation’s key properties. Understanding how ingredients behave in products and “in action” will be necessary to drive not only new development but also end-to-end product tracing. To streamline this process, multi-scale physics simulations can be utilized to cut down product development timelines and costs, as well as optimize large-scale production by simulating digital twins. Molecular simulation provides a unique opportunity to predict how individual ingredients will behave in formulations. Atomistic simulations can help researchers and engineers understand product morphology, solubility, and other physical properties of the components are known. Unlike process simulations, only chemistry and composition are required to build molecular models of up to millions of atoms and predict properties. Beyond physics-based modeling, chemical information can be used to build machine-learned models with existing experimental or sensory data. In this talk, we will show you molecular modeling in action and explore how digital chemistry strategies are driving innovation in personal care product formulations.
- How to gain insight into individual ingredient behavior and key properties of components in formulation using multi-scale physics simulations
- How to predict key properties of formulations with advanced machine learning
- How digital chemistry can accelerate your research and development in personal care product
About the presenter
Jeffrey M. Sanders received his B.S. in applied physics from Worcester Polytechnic Institute and then his Ph.D. in biophysics and molecular pharmacology from Thomas Jefferson Medical College. Since joining Schrodinger in 2013, Jeff has served several roles in both the scientific and technical aspects of computational chemistry software. He is currently a product manager in the materials science division focusing on physics-based simulations in consumer packaged goods applications.
How to maximize lab productivity and achieve accurate results in N/protein elemental analysis in food samples
This webinar is sponsored by VELP Scientific.
Presented by: Corey Letizio, VELP Sales Manager
Guest speaker: Dr. Ugo Bersellini, former Laboratory Manager for a world-leading Italian Food Company
Live broadcast: September 13, 2022 | 11:00 a.m.–12:00 p.m. CDT (Chicago, USA; UTC-05)
Register free: https://register.gotowebinar.com/register/3214620580389331725
Stringent standards on food composition are being applied in ever-widening markets.
This makes accurate analysis of the Nitrogen components essential to any food company wishing to market its products.
Furthermore, laboratories working in the food and beverage industry face the challenge of analyzing samples quickly, reliably, and precisely due to different factors such as the seasonality of raw materials.
Through safe combustion, the VELP NDA Series Dumas Nitrogen Protein Analyzers, enable food industries to achieve reliable results, improve their productivity and free up operators' time thanks to the VELP Ermes Cloud connection.
Join Corey Letizio, from VELP Scientific, and our Guest Speaker, Dr. Ugo Bersellini, former Laboratory Manager for a World-leading Italian Food Company, to explore the unique benefits of the VELP NDA Series and discover how to quickly, reliably, and accurately determine Nitrogen and Protein in food samples.
- Introduction to Elemental Analysis
- Dumas method analytical overview
- Features and benefits of VELP NDA Series Dumas Nitrogen Analyzer
- Studies on different food samples
- Analytical best practices and samples treatment
About the presenter
Corey Letizio is the National Sales Manager for VELP Scientific Inc. and has been involved in the analytical instrument field his entire career. Corey has extensive knowledge in the dairy, grain, feed, general food, and agricultural industries.
About the guest speaker
Dr. Ugo Bersellini worked for over a decade in the fine chemicals sector, particularly in organic synthesis with organometallic catalysts and in the synthesis of polymer stabilizing additives.
Later he moved on to the food sector, where he was Head of the Chemical and Chemical-Physical Laboratory for a World-Leading Food Company, working to support the R&D unit department in shelf-life studies and characterizing new products development, and coordinating the development of new instrumental analytical methods.
He has been active in the fields of spectroscopy, colorimetry, image analysis, rheology, liquid and gas chromatography, oxidative stability, Maillard compounds, olfactory and MW sensors.
Throughout his career, he also provided constant support in facing manufacturing problems and challenges.
AOCS Webinar Library
The AOCS Webinar Library contains more than 90 on-demand webinars that cover a range of topics in scientific research and professional development, ensuring you are constantly building your knowledge on relevant research and trends — no matter where your career or life takes you.
AOCS Members have unlimited access to the full AOCS webinar library. Log in to your account to watch past webinars on-demand.
Sample AOCS Webinars
Preview a selection of past AOCS webinars in the lists below. Join AOCS today to gain full access to the entire selection of past webinars — in addition to other benefits, including discounted registration to the AOCS Annual Meeting & Expo, access to AOCS journals and INFORM magazine, and more.
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.
Statistical Treatment of Proficiency Testing Data - How to Interpret Laboratory Proficiency Reports
Xin Wu, Technical Services Manager for AOCS, explains the contents provided in the reports from the AOCS Laboratory Proficiency Program (LPP ) — including the test result summary, summary of z-scores, chart of z-scores and kernel density plot — and how to easily locate your submitted results in the report. You’ll learn how the LPP report can help you interpret your z-score and graphically compare your results to the results of other labs.
The Development of a Robust Spectrometer for Online and Real-time Monitoring of Oil Quality
In this webinar, you will learn about the development of a robust spectrometer for online and real-time monitoring of oil quality from Keit Spectrometers’ Product and Applications Manager Jonathan Speed. The previous limitations of online process analytical technology (PAT) have made the real-time monitoring of oil quality difficult to navigate. You’ll learn more about the use of online PAT, based on Fourier-transform infrared (FTIR) technology. Dr. Speed will explain how the FTIR instrument can be calibrated into a sensor for a wide range of various properties including free fatty acids, fatty acid methyl esters and more. Finally, he will present laboratory study results for calibration and online plant data of real processes monitoring of actual industrial product.
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.
Monitoring the shelf-life and oxidative stability of olive oils by microESR forced oxidation assay
Professor Tullia Gallina Toschi, Alma Mater Studiorum-University of Bologna, and David Barr, Product Manager, Bruker BioSpin Corp., show how to apply microESR forced oxidation assay for the quality control of olive oils, including a standard operating procedure useful for monitoring the oxidative status of olive oils.
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
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.
How Vertical Plate Conditioners are Changing the Game for Seed Processors with Solex Thermal Science
AOCS GOLD Corporate Member Solex Thermal highlights vertical plate technology, a solution that addresses these challenges by creating a larger heat transfer area, which can handle more product. Further, this plate’s modular design allows for low-cost retrofits, a reduction in steam consumption, as well as minimal maintenance costs. Plus, this technology has a renewable energy capabilities during the seed conditioning process, which also help to reduce energy costs.
Succeeding in process optimization tasks by using process simulation techniques. Episode 1: Soybean oil deodorization
Marcelo Usseglio, Process Simulation Specialist at ProSimTechs, shows how to optimize deodorization without even going to the plant---or jeopardizing the operation.
Process improvements for cost-efficient pre-treatment in edible oil refining
Véronique Gibon, Science Manager at Desmet Ballestra Group (Belgium), R&D Department, reviews the benefits of different improvements to chemical and physical refining, such as hydrodynamic cavitation and enzymatic degumming.
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.
Exploring the hidden aspects of enzymatic degumming by using process simulation techniques
Marcelo Usseglio, Process Simulation Specialist at ProSimTechs, presents advanced degumming concepts related to the chemistry of phospholipids and demonstrates how process simulation models are used through two case studies.
Should You be Pre-printing Your Research?
In this interactive webinar, Alberto Pepe, Wiley’s Sr. Director of Strategy and Innovation Management at Atypon and co-founder of Authorea, explores questions about the role of preprints in research communication, showing how a pilot of JAOCS with Under Review is providing faster and streamlined research dissemination for its authors.
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.
Career Paths for Young Scientists: Presented by the AOCS Young Professional Group
A panel of four scientists from industry 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.
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.
Structural and Functional Properties of Plant Protein Isolates and Hydrolysates for Various Applications
TDr. Pam Ismail, Associate Professor, Department of Food Science and Nutrition, University of Minnesota, covers 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.
Overcoming the Challenges in the Production & Utilization of Plant Protein Isolates in Food
Dr. Nagul Naguleswaran, Senior Associate Scientist, Global Research & Technology group at Ingredion Inc., reviews the challenges and opportunities associated with the production of selected plant protein isolates, with desired functional properties.
How to Assess Protein Functionality
Frédéric Baudouin, Project Manager, IMPROVE SAS, reviews the different methods available to measure protein functionality (emulsifying, foaming, gelling, water-holding) and how factors such as pH, temperature or concentration may affect each test.
Aquafaba, a New Emulsifier and Foaming Agent Emerging From Pulse Processing
(AOCS Members, log in to watch the recording.)
Aquafaba-the thick, clear liquid that results from cooking chickpeas in water-has grown rapidly in popularity and is extensively used by the vegan community to replace eggs in many food products because of its foaming and emulsifying properties. Martin Reaney, Professor, and Rana Mustafa, Professional Research Associate, from the Univ. of Saskatchewan will discuss the chemical composition, functional properties and applications of Aquafaba.
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%.