More Informed is a new digital brainstorm platform for advancing conversation about emerging ideas and technologies.
Want to be More Informed?
Have you ever finished an INFORM magazine article and wanted to know more from the author or sources? You are in luck. AOCS has launched a new digital brainstorming platform called More Informed that continues the conversation beyond the magazine’s pages.
See all the engagement opportunities we have planned in the schedule below. Look for the “More Informed” logo on future INFORM articles.
Check back here soon for more upcoming events. In the meantime, browse recordings of past events below or view upcoming and past AOCS webinars.
Processor to Processor — AOCS members help African processors scale nutrition
Recorded: January 19, 2023, 10-11 am CST (Chicago, USA; UTC-06)
Speakers: Annette Donnelly, Soybean Innovation Lab, Program Manager, Director of Processor-to-Processor
This webinar expounded upon the INFORM article "AOCS processors serve the food insecure."
A pilot program called Processor-to-Processor (P2P), which spun off a United States Agency for International Development (USAID) program called Farmer-to-Farmer (F2F), works to transfer knowledge specific to processing at an industrial scale in Africa via volunteer travel and virtual assignments.
This presentation explored the work done by the P2P program, volunteer opportunities, stories from AOCS volunteers, and the impact AOCS members can have on food security in Africa.
Surface Techniques as a Tool for a Successful Transformation to the Natural Space, for Product Development, Analysis and Marketing
Recorded: March 9, 2021, from 9–10 a.m. CST (Chicago, USA; UTC-6)
Speakers: Tobias Halthur, Chief Scientific Officer at CR Competence and Adjunct University Researcher at Malmö University in Sweden, and Anna Stenstam, CEO and Co-founder of CR Competence and Honorary Doctor at the Faculty of Engineering at Lund University
This webinar expounded upon the INFORM article "Surface Techniques for a Successful Transformation to the Natural Space."
This presentation aimed at giving the basic principles behind the surface techniques ellipsometry, QCM-D, and AFM. It focused on how these techniques can be used to better understand how ingredients, products, and formulations work at and with various substrates, and how those learnings can be used for making better decisions in your development efforts. Results from several projects were presented to exemplify how adsorption and deposition (of surfactants, polymers, and biomolecules), as well as removal and cleaning (of fouled surfaces), can be traced and understood through the usage of techniques.
Phospholipase for Enzyme-assisted Alkaline Refining
Recorded: January 27, 2021, from 9–10 a.m. CST (Chicago, USA; UTC-6)
Speakers: Per Munk Nielsen, Senior Scientist, Novozymes Application Research Department for Vegetable Oil Processing, Denmark, and Mark Bolinger, Technical and Sales, Novozymes, North America
Moderator: Matt Thompson, Regional Marketing Manager, Novozymes, North America
This webinar expounds upon the January 2021 INFORM article "Phospholipase for enzyme-assisted alkaline refining" written by Per Munk Nielsen. See the event above to learn about these innovations in Portuguese.
Recent research at Novozymes reveals that their blend of enzymes Phospholipase C, named Quara Boost, can be incorporated directly into the alkaline refining process for vegetable oils (instead of being used in a separate water-degumming step). This results in significantly higher yields and preserves the final oil quality from caustic refining. The enzyme-assisted alkaline process can also yield processing savings by omitting the water degumming and centrifugation step.
Per Munk Nielsen, a senior scientist in the Novozymes Application Research department for vegetable oil processing in Denmark and Mark Bolinger, responsible for Technical and Sales supporting enzyme applications within the vegetable oil processing industry in Novozymes North America, will discuss this important research and its practical applications. The webinar will be moderated by Matt Thompson, the Novozymes regional marketing manager for vegetable oil processing in North America.
Aumente o Seu Rendimento de Óleo: Inovação em Enzimas para Plantas de Neutralização Química
Recorded: January 26, 2021, from 8–9 a.m. CST (Chicago, USA; UTC-6)
Speakers: Renan Marangoni, especialista em tecnologia da indústria de processamento de óleo vegetal da Novozymes, e Danilo Lima, sócio-diretor da BRProcess
Moderator: Andersom Cattoni, gerente global de marketing da Novozymes para processamento de óleo vegetal
This webinar expounded upon the January 2021 INFORM article "Phospholipase for enzyme-assisted alkaline refining" written by Per Munk Nielsen. See the event below to learn about these innovations in English.
Pesquisas recentes da Novozymes revelam que sua combinação de enzimas Phospholipase C, chamada Quara Boost, pode ser incorporada diretamente no processo de neutralização química de óleos vegetais (em vez de ser usada em uma etapa separada de degomagem aquosa). Isso resulta em rendimentos significativamente maiores e preserva a qualidade final do óleo a partir do refino alcalino. O processo químico assistido por enzimas também pode gerar economia de processamento, pulando a etapa inicial de degomagem aquosa e centrifugação.
Renan Marangoni, especialista em tecnologia da indústria de processamento de óleo vegetal da Novozymes e Danilo Lima, sócio-diretor da BRProcess, discutirão essa importante pesquisa e suas aplicações práticas. O webinar será moderado por Andersom Cattoni, gerente global de marketing da Novozymes para processamento de óleo vegetal. Este seminário será realizado em português.
Exploring Pulse Ingredients as an Egg Replacement
Recorded: November 12, 2020, at 10:00 a.m. CST (Chicago, USA; UTC-6)
Speaker: Mehmet Tulbek, Ph.D., Director of AGT Foods Research & Development Centre, Canada
This webinar expounded upon the October 2020 INFORM article “Exploring pulse ingredients as egg replacement solutions in food systems” written by Shuyang (Zoe) Wang, Praiya Asavajaru, Angie Lam, Yvonne Lu and Mehmet Tulbek.
Mehmet Tulbek explained the importance of understanding pulse ingredients’ nutritional composition and functional properties to see them as a viable candidate for an egg replacement. He also discused pulse ingredients’ functional benefits with respect to browning, foam stabilization, gelation, emulsification and structure development.
Recorded: November 5, 2020, at 10:00 a.m. CST (Chicago, USA; UTC-6)
Speakers: Neil Burns, CEO, P2 Science and Karthish Manthiram, Associate Professor, MIT
Moderator: Rebecca Guenard, Associate Editor, INFORM magazine
AOCS organized this roundtable discussion on green chemistry to supplement an article in the October 2020 issue of INFORM magazine. That article, titled “New developments in vegetable oil materials science,” discussed how scientists are carving out niches for polymers made sustainably from seed oils. Neil Burns, CEO of P2 Science, and Karthish Manthiram, Associate Professor at MIT, were both sources for the article. Rebecca Guenard, Associate Editor, INFORM magazine, and author of the article, moderated.