Session topics

The AOCS Annual Meeting's extensive technical program will feature more than 650 invited and volunteer oral and poster presentations within the following topics.

Analysis of Fats and Oils Applying Advanced Lipid Analysis Techniques
Recent advancements in multidimensional separation techniques and high resolution mass spectrometry have opened new horizons in the analysis of lipids. This session will be dedicated to the analysis of fats, oils, and other lipid samples applying the most advanced analytical techniques.
Bioprocessing for New/Value-added Protein Utilization
General Analytical
Submissions that reflect novel analytical methods, interesting technologies related to analysis and updated, improved techniques for lipid characterization are encouraged.
Lipidomics Analysis
In lipidomics, analytical and chemometric tools are used to profile and establish relationships between the host of lipids and other features of a system. For example, quantitatively monitoring changes in lipid patterns in biological systems undergoing physiological changes or under pathogenic stress; controlling quality, as well as detecting adulteration, in food products; and many other application areas. This session focuses on recent advances in lipidomics, including lipid extraction methods, strategies for identification, characterizing, and quantifying lipid classes, including molecular species, and tools for processing and interpreting data. A wide range of applications will be presented.
Marine Oils and Other Products
The analysis of marine oils presents significant challenges because of their complex compositions of fatty acids and other lipids, and their susceptibility to oxidative changes. This session will focus on recent advances in methodology for identifying, characterizing and authenticating marine oils, including fish oils, concentrates, algal oils and phospholipid oils.
Olive Oil, including Sensory Analysis
This session will cover advancements in chemical, chemometrics and sensory analysis that can be applied to authenticity, tractability or quality of olive oil.
Sensory Analytics and Analytical Methods for Assessing Lipid Oxidation and Shelf-Life
This session is a joint collaboration between the Analytical and Lipid Oxidation and Quality Divisions
This session will focus on the correlation of sensory off-notes with analytical techniques and understanding the sensory implications of antioxidants applied to oil and oil-based products during shelf-life.
Spectroscopic, Spectrometric and Chemometric Methods for Lipid Analysis
This session will provide a forum to present new spectroscopic, spectrometric and chemometrics methods in the area of lipid analysis. Advances in spectroscopic and spectrometric instrumentation and chemometrics have shown potential for analysis of complex multispectral and spectrometric information in classifying, discriminating and quantifying applications of lipids. We encourage scientists and researchers to present their work on the use of various spectroscopic (e.g., IR, Raman, NMR, etc.) and spectrometric methods combined with chemometrics data analysis in lipid analysis.
Trace Contaminants, including Processing Contaminants
The theme of this session centers on the analysis of trace contaminants (including processing contaminants), with specific emphasis on MCPD and glycidyl esters. Presentations will range in scope and may include topics related to analytical methodologies for sample analysis, occurrence of contaminants in oils and foods, and/or potential impacts of processing on contaminant formation.
Advances in Enzyme Processing
More than 150 plants around the world are using enzyme processes to improve production yield and/or improve product qualities. This session will provide different processors with a forum to share their experiences with enzyme processing.
Biocatalysis I
Biocatalysis is defined as the use of biocatalysts, such as whole microbial cells or enzymes, in aqueous or non-aqueous systems, in their free or immobilized forms, for producing useful products. It also includes enzyme technology, fermentation, product recovery and gene manipulation. (From National Advanced Technology Program, Catalysis and Biocatalysis Section, US Department of Commerce, 1997). Substrates and products that are oils or oil-related materials will be highlighted, as well as oleochemicals and novel bioprocesses. Papers related to other AOCS Divisions, such as Protein and Co-Products or Health and Nutrition, will also be considered.
Biocatalysis II
Biocatalysis is defined as the use of biocatalysts, such as whole microbial cells or enzymes, in aqueous or non-aqueous systems, in their free or immobilized forms, for producing useful products. It also includes enzyme technology, fermentation, product recovery and gene manipulation. (From National Advanced Technology Program, Catalysis and Biocatalysis Section, US Department of Commerce, 1997). Substrates and products that are oils or oil-related materials will be highlighted, as well as functional foods, natural oleo-substances and bio-resource-derived oleo-materials. Papers related to other AOCS Divisions, such as Protein and Co-Products or Health and Nutrition, will also be considered.
Biodiesel
Biorenewable Polymers
Joint collaboration between the Biotechnology and the Industrial Oil Products Divisions
Vegetable oils are readily available, renewable, biodegradable, and can contribute to a more sustainable polymer industry. Information discussed focuses on recent efforts in designing and developing novel monomers or polymers from oils, fats or related materials.
Biorenewable Surfactants and Additives
Joint collaboration between the Surfactants and Detergents and the Biotechnology Divisions
In recent years, there has been a significant amount of research into the production of surfactants using natural feedstocks, such as that done in fermentation processes, and the use of natural feedstocks to produce surfactants, which may be partially based on biorenewable feedstocks and partially based on petroleum feedstocks. In addition, similar research has been conducted for additives, e.g., builders. This joint session with the BIO Division will focus on recent advancements in both 100% biorenewable materials and partially biorenewable materials. Processes to make these materials and finished molecule attributes will be covered.
Dietary Lipids and the Gut Microbiota
This session is a joint collaboration between the Biotechnology and the Health and Nutrition Divisions.
Interest in the gut microbiome has increased dramatically over the past decade as its significance with respect to a myriad of host functions has been discovered.  One area of interest is the relationship between metabolic syndrome and microbial metabolites that result from consumption of high fat Western diets, which have been reported to modify the gut microbiome.  There is also significant interest in dietary lipid metabolism by the gut microbiota, the generation of bioactive metabolites, and the effects of these compounds on host physiology.  This session focuses on the impact of dietary lipids on the gut microbiome, and its influence on the health of the host.
General Biotechnology
Submissions are sought to present both specific and broad-range topics on lipid-based biotechnology. The session will include current progress in the general area of biotechnology.
Plant and Algae Lipid Biotechnology and Genomics
Advances in systems and synthetic biology technologies have enabled complementary and synergistic approaches to redesign oil biosynthetic pathways in plants and algae. These technologies will improve the oil content and fatty acid composition in plants and algae to provide the food, feed and oleochemical precursors for a growing global population. Presenters should address recent advances in modifying oil composition and accumulation in plants and algae through metabolic engineering, genomics and other related approaches.
PUFA Biotechnology
It is already a well-known fact that PUFA plays an important role in every biological event. Although DHA and EPA are representative examples, many unknown items to be clarified about the molecular mechanism of PUFA biosynthesis and regulation remain. The market should also be extended to other molecular species. This session focuses on new findings and techniques concerning PUFA biosynthesis and production.
Complex Phenomena at Interfaces
This session is a joint collaboration between the Edible Applications Technology and the Surfactants and Detergents Divisions.
The study of various physicochemical phenomena occurring at interfaces, including liquid-solid, liquid-liquid and liquid-gas, and their influence on structure and functionality will be the focus of this session. Broad topics such as wetting, spreading, interfacial viscosity, film elasticity and the like will be covered.
Confectionery Fats (Session dedicated to David Pink)
This session focuses on all non-trans confectionery fats and fatty food products. All aspects of the systems such as, their formulation, structural properties at different length scales, processing effects on the final functionalities, in addition to their applications in food will be considered in this session.
Delivery and Dispersed Systems
This session will focus on encapsulation and emulsion technologies, specifically stability, release profiles and physicochemical properties in complex edible systems.
Food Structuring to Reduce Lipid Oxidation
This session is a joint collaboration between the Edible Applications Technology and the Lipid Oxidation and Quality Divisions
The focus of the session is food structuring, including microencapsulation, formation of colloidal systems, gelling of oils and other methods to protect lipids from oxidation.
Lipid Gels: Application and Functionality in Edible Products
Preferred topics for submissions should study oils that are structured into solids using a material other than trans and saturated fats.
Manufacture and Stabilization of W/O and O/W Emulsions for Optimal Shelf-life
This session is a joint collaboration between the Edible Applications Technology and the Lipid Oxidation and Quality Divisions
Lipiid containing food products such as W/O and O/W emulsions are susceptible to lipid oxidation that leads to rancidity and reduces shelf life. This is because of their large interfacial area where oxidation can be initiated. The speakers in this session will discuss strategies to increase emulsion shelf life by selecting optimal manufacturing and processing conditions and/or manipulating the composition using emulsifiers and antioxidants.
Nano-, Micro- and Macrostructure
Research presented in this section aims to link the macroscopic functionality of lipid-structured materials to their underlying molecular structure-nanostructure-microstructure. Establishing relationships between the appropriate structural level and quality characteristics will allow for the engineering of material properties via either chemical modification or processing conditions. The key here is to embrace a structural view of functionality rather than adopting a black-box approach.
Phase Transition in Edible Applications
This session will focus on controlling phase transitions and phase changes on different spatial scales, from crystallization to mesoscale structures, in food systems to deliver improved structure and functionality.
Waxes and Phase Change Materials
Dietary Lipids and the Gut Microbiota
This session is a joint collaboration between the Health and Nutrition and the Biotechnology Divisions.
Interest in the gut microbiome has increased dramatically over the past decade as its significance with respect to a myriad of host functions has been discovered.  One area of interest is the relationship between metabolic syndrome and microbial metabolites that result from consumption of high fat Western diets, which have been reported to modify the gut microbiome.  There is also significant interest in dietary lipid metabolism by the gut microbiota, the generation of bioactive metabolites, and the effects of these compounds on host physiology.  This session focuses on the impact of dietary lipids on the gut microbiome, and its influence on the health of the host.
Emerging Bioactives and Health Impacts
This session is a joint collaboration between the Health and Nutrition and the Phospholipid Divisions.
This session will focus on the effect of novel nutrients in oilseeds and oils on health. The nutrients may include, but are not limited to, phospholipids, cyclolinopeptides, fatty acid ethanolamides, plastochromanol 8 and lignan. The topics of the session may also include emerging functions of common bioactives found in oilseeds and oils.
General Health and Nutrition
General topics related to health and nutrition research will be accepted for review.
Influence of Fat Composition on Metabolic Status
This session is a joint collaboration between the Health and Nutrition and the Edible Applications Technology Divisions.
This session will examine the role of dietary lipid structures and ingredient interactions on postprandial lipemia, metabolism and health. This can include impact of the food matrix on lipid absorption and metabolism.
Lipids through the Lifespan
Historically, fat was considered detrimental to health and lifespan. Is that real? What is the ideal lipid profile for an extended lifespan? What is the relationship between lipids and cardiovascular events? What are the current dietary recommendations for every life stage? How can lipids impact lifespan? The health benefits of specific fatty acids and physiological roles of fat metabolism are important subjects, so further research is necessary.
Nutrigenetics and Nutrigenomics of Lipid Metabolism
The primary goal of nutrigenetics and nutrigenomics is to offer personalized nutrition solutions. The nutrigenetics and nutrigenomics of lipid metabolism are still in their infancy. This session will offer recent research advances in this field on how dietary lipids impact gene expression (nutrigenomics) and how genetic variants influence dietary lipid absorption, metabolism and health impact (nutrigenetics).
Biofuels
Biofuels produced from oils or fats offer sustainable alternatives to fossil fuels. Presentations investigate recent advances in biofuels production. Potential topics include, but are not limited to, biomass pre-treatment, enzymatic and catalytic processing, carbon footprint analysis, optimization of biofuels, new feedstock, etc.
Biorenewable Polymers
Joint collaboration between the Biotechnology and the Industrial Oil Products Divisions
Vegetable oils are readily available, renewable, biodegradable, and can contribute to a more sustainable polymer industry. Information discussed focuses on recent efforts in designing and developing novel monomers or polymers from oils, fats or related materials.
Green Chemistry
Lipid Gels in Non-edible Applications
Oleochemicals
Submissions for this session are requested on research of recent technology advancement in synthesis, processing and applications of products of the oleochemicals value chain, including fatty compounds and glycerine. Possible topics include, but are not limited to, catalysis, green chemistry, novel applications as lubricants, additives, solvents, bioplastics, etc.
Effect of New Processing Technologies on Lipid Oxidation
This session is a joint collaboration between the Lipid Oxidation and Quality and the Processing Divisions
Lipid oxidation can have a significant negative impact on the overall quality of a food product. Even though it is expected to develop during storage, processing technologies and conditions are very crucial for controlling oxidative deterioration. Therefore, as new processing technologies are developed and implemented, determination of their effect on lipid oxidation is necessary to ensure high quality standards. In this session, new processing strategies which may have indirect impact on lipid oxidation by modifying antioxidant composition/efficacy, or directly affect the oxidative stability of lipids will be presented.
Evaluation and Prediction of Oxidative Stability and Shelf-life
Evaluating and predicting the oxidative stability and shelf life of oils and fats and foods containing oils and fats are critical and challenging for food companies. The main focus is on how to select appropriate methods to assess different foods, how to predict the shelf life of foods, how to select right antioxidants in a specific food and how to set up a correlation between ambient and accelerated storage test data.
Food Structuring to Reduce Lipid Oxidation
This session is a joint collaboration between the Edible Applications Technology and the Lipid Oxidation and Quality Divisions
The focus of the session is food structuring, including microencapsulation, formation of colloidal systems, gelling of oils and other methods to protect lipids from oxidation.
Lipid Oxidation and Quality General Session
This session will cover the latest research on lipid oxidation and quality, including application of antioxidants and analysis of lipid oxidation in oils and food systems.
Lipid Oxidation Fundamentals
Lipid Oxidation in Complex Food Products and Interaction with Ingredients
Controlling lipid oxidation in complex food systems has been one of the top priorities in the food industry. However, the complexity of real food systems often requires tailored antioxidant solutions. This session aims to cover two main topics: First, how the interactions between lipids, other nutrients and functional ingredients impact the oxidative stability of various food products. Second, how those physical and chemical interactions impact the performance of antioxidants. This session will hopefully provide insights on the impacts of various food matrices on oxidation pathways and enable more research to improve antioxidant efficacy in different food systems.
Manufacture and Stabilization of W/O and O/W Emulsions for Optimal Shelf-life
This session is a joint collaboration between the Edible Applications Technology and the Lipid Oxidation and Quality Divisions
Lipid containing food products such as W/O and O/W emulsions are susceptible to lipid oxidation that leads to rancidity and reduces shelf life. This is because of their large interfacial area where oxidation can be initiated. The speakers in this session will discuss strategies to increase emulsion shelf life by selecting optimal manufacturing and processing conditions and/or manipulating the composition using emulsifiers and antioxidants.
Nutritional Impacts of Oxidation By-products in Food
Optimal Application of Antioxidants in Food with Respect to their Protection Mechanism
Improved control of lipid oxidation in food is needed as more natural and healthier ingredients are introduced while the same stability is expected. Applying natural and novel antioxidants to improve stability is challenging because of the lack of fundamental knowledge in antioxidant chemistry. In the food industry, antioxidants have been tested in a trial-and-error manner whereas their effectiveness is determined by their chemical attributes and interaction with radicals and pro-oxidants. This session aims to encourage a better understanding of the mechanism of antioxidants to guide their applications in different food systems.
Oxidation By-products in Food and Feed: Impact on Nutritional Value and Metabolic Processes
Lipid oxidation produces various primary and secondary by-products that influence food and feed quality. This session will discuss deleterious changes in food and feed caused by lipid oxidation by-products including development of off-flavors, loss of flavor, color, nutritional value, and functionality, as well as the accumulation of compounds which may be detrimental to the health of consumers.
Sensory Analytics and Analytical Methods for Assessing Lipid Oxidation and Shelf-life
This session is a joint collaboration between the Analytical and Lipid Oxidation and Quality Divisions
This session will focus on the correlation of sensory off-notes with analytical techniques and understanding the sensory implications of antioxidants applied to oil and oil-based products during shelf-life.
Application of Enzymatic and Modified Lecithin and its Role in Development of Delivery Systems
Chemical and Biochemical Advancement in the Phospholipid Field
The focus of this session is to attract keynote scientists from academia and industry to discuss advancements in enzymatic and chemical methods toward the synthesis of known phospholipids or new phospholipids and their industrial utilizations. This session also invites papers on the use of new chemical methods or new enzymatic methods and new processes for commercial utilization. The applications may be food, cosmetics, pharmaceuticals and industrial chemicals.
Emerging Bioactives and Health Impacts
This session is a joint collaboration between the Phospholipid and Health and Nutrition Divisions.
This session will focus on the effect of novel nutrients in oilseeds and oils on health. The nutrients may include, but are not limited to, phospholipids, cyclolinopeptides, fatty acid ethanolamides, plastochromanol 8 and lignan. The topics of the session may also include emerging functions of common bioactives found in oilseeds and oils.
General Phospholipids
High Oleic Lecithin as a New By-product
Advances in Enzyme Processing
More than 150 plants around the world are using enzyme processes to improve production yield and/or improve product qualities. This session will provide different processors with a forum to share their experiences with enzyme processing.
Biodiesel
By-product Processing
Effect of New Processing Technologies on Lipid OxidationThis session is a joint collaboration between the Lipid Oxidation and Quality and the Processing DivisionsLipid oxidation can have a significant negative impact on the overall quality of a food product. Even though it is expected to develop during storage, processing technologies and conditions are very crucial for controlling oxidative deterioration. Therefore, as new processing technologies are developed and implemented, determination of their effect on lipid oxidation is necessary to ensure high quality standards. In this session, new processing strategies which may have indirect impact on lipid oxidation by modifying antioxidant composition/efficacy, or directly affect the oxidative stability of lipids will be presented.<
Environment, Health, Safety, and Sustainability
General Processing
There are many unit operations and factors that are important to running a processing facility. Though this session is general, papers will provide specific topics that are paramount to achieving excellence in running a processing plant.
New Technologies for Oil Processing
Increased focus on oil quality at less cost has spurred oil developments in oil refining technologies. Although some of these technologies have been around for decades, they are constantly evolving, sometimes even through revolutionary concepts. This session will offer a concise overview of upcoming technologies and their competitive advantages in edible oil refinery, with a particular focus on increased mixing efficiencies, improved energy balances, smart savings of utilities, elevated yields and, of course, superior product quality.
Processing ABC—Part I (from seed to crude oil)
This session focuses on how oil and fats are processed and on integrating developing technologies with current process practices. Key speakers will cover areas of refining, bleaching, deodorization, interesterification and fractionation. The topics in this session are broad based and developed for academics, superintendents and managers interested in understanding the management of an oil processing plant.
Processing ABC—Part II (from crude oil to final products)
This session focuses on how oil and fats are processed and on integrating developing technologies with current process practices. Key speakers will cover areas of refining, bleaching, deodorization, interesterification and fractionation. The topics in this session are broad based and developed for academics, superintendents and managers interested in understanding the management of an oil processing plant.
Advances in Bioactive Peptides
This session will focus on providing graduate students, early-career researchers and scientists the opportunity to present, exchange, and discuss new data, ideas and cutting edge science. This session will focus on recent innovations in the chemistry, biology and applications of biopeptides. Topics of presentation will include recent advances in the discovery of challenging peptides, the development of biologically active peptides and emerging applications of bio-active peptides.
Bioprocessing for New/Value-added Protein Utilization: Digestibility Issues/Analytical Measurements
Bioprocessing for New/Value-added Protein Utilization: Technologies
Current Trends in Protein Structure Functionality and New / Minor Proteins
Protein and Co-Products General Session
Proteins for Delivery Functions
Pulse Proteins and Co-products
Pulses, the dry edible seeds of plants in the legume family, include peas, lentils, chickpeas and beans. The nutritious, functional and sustainable attributes of pulses offer an attractive ingredient package for innovative food development. This session will highlight the diverse market opportunities for pulses in the global food and non-food sectors. Topics related to pulse nutrition, health and functional quality will be presented. Challenges related to flavor and functionality issues will be addressed with proposed solutions ranging from breeding and agronomic practices, to pre- and post-processing approaches.
Biorenewable Surfactants and Additives
Joint collaboration between the Surfactants and Detergents and the Biotechnology Divisions
In recent years, there has been a significant amount of research into the production of surfactants using natural feedstocks, such as that done in fermentation processes, and the use of natural feedstocks to produce surfactants, which may be partially based on biorenewable feedstocks and partially based on petroleum feedstocks. In addition, similar research has been conducted for additives, e.g., builders. This joint session with the BIO Division will focus on recent advancements in both 100% biorenewable materials and partially biorenewable materials. Processes to make these materials and finished molecule attributes will be covered.
Complex Phenomena at Interfaces
Joint collaboration between the Surfactants and Detergents and the Edible Applications Technology Divisions
The study of various physicochemical phenomena occurring at interfaces, including liquid-solid, liquid-liquid and liquid-gas, and their influence on structure and functionality will be the focus of this session. Broad topics such as wetting, spreading, interfacial viscosity, film elasticity and the like will be covered.
Manufacturing, Commercialization and Delivery of Raw Materials and Finished Products
There are many ways to produce raw materials and consumer products and deliver them to their intended end user. This session will focus both on how raw materials and consumer products are manufactured and/or the various types of delivery systems employed.
General Surfactants
This session will cover a broad range of topics related to surfactant use and properties related to surfactant use. The eclectic mix found in this session should keep audience members engaged and thinking.
Home Care and Laundry Performance Boosters and New Benefits
This session will showcase ancillary ingredients used in home care and laundry formulations with an emphasis on new molecules and new benefits.
New Technologies for Cold Water Laundry Detergency
In the ongoing effort to support sustainability and reduce energy consumption, there has been a trend toward lower wash temperatures in laundry cleaning over the past several years. Technologies that are being developed to address the need of keeping cleaning robust when cold water is used in the laundering process will be presented.
New Technologies in Industry
Commercial names of company products will be allowed to be used in this session. This affords the opportunity for companies to highlight their new offerings to the market in a somewhat commercial way. This will be the only S&D session where commercial names will be allowed.
Surfactants and Additives in Agricultural Applications
Surfactants and other chemical additives are widely used in agricultural formulations. These chemicals provide many useful benefits, including affording concentration and facilitating the active ingredient in the formulation to be more efficacious. Talks in this session will focus on cutting-edge use of surfactants and additives in the agricultural industry.
Surfactants and Additives in Enhanced Oil Recovery and Oilfield Applications
This session will focus on the use of surfactants and additives in EOR and in oilfield use. The talks will cover a blend of practical application and theoretical treatment of complex systems with the aim of producing predictable results.
Surfactant Synthesis and Fundamental Properties
Academic and industrial researchers continue to explore new surfactant possibilities. This session will highlight some of those efforts from both the synthesis and fundamental physical property aspects.
Technology Showcase
Special sessions are reserved for companies participating in the Expo. This is an opportunity for exhibitors to present a brief commercial talk that will showcase their goods and services.