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.

Advanced Lipid Analysis Techniques
Analysis of Antioxidants and their Decomposition Products
Bioprocessing for New/Value-added Protein Utilization
General Analytical
Lipodomics Analysis
Marine Oils and Other Products Rich in PUFA
Olive Oil, including Sensory Analysis
Spectroscopic, Spectrometric, and Chemometric Methods for Lipid Analysis
Trace Contaminants, including Processing Contaminants
Advances in Enzyme Processing Technologies
Biocatalysis I & II
Biodiesel
Bioprocessing for New/Value-added Protein Utilization: Technologies
Biorenewable Polymers
Biosurfactants and Additives
General Biotechnology
Plant and Algae Lipid Biotechnology and Genomics
PUFA Biotechnology
Complex Phenomena at Interfaces
Confectionery Fats
Delivery and Dispersed Systems
Food Structuring to Reduce Lipid Oxidation
Lipid Gels in Non-edible Applications
Lipid Gels: Application and Functionality in Edible Products
Manufacture and Stabilization of W/O and O/W Emulsions for Optimal Shelf-life
Nano-, Micro-, and Macrostructure
Phase Transition in Edible Applications
Dietary Lipids and the Gut Microbiota
Emerging Bioactives and Health Impacts
General Health and Nutrition
Influence of Fat Composition on Metabolic Status
Lipids through the Lifespan
Nutrigenomics of Lipid Metabolism
Biofuels
Biorenewable Polymers
Green Chemistry
Lipid Gels in Non-edible Applications
Oleochemicals
Effect of New Processing Technologies on Lipid Oxidation
Evaluation and Prediction of Oxidative Stability and Shelf-life
Food Structuring to Reduce Lipid Oxidation
Lipid Oxidation Fundamentals
Lipid Oxidation in Complex Food Products and Interaction with Ingredients
Manufacture and Stabilization of W/O and O/W Emulsions for Optimal Shelf-life
Metabolic Reactions and Products of Lipid Oxidation in Food Systems
Nutritional Impacts of Oxidation By-products in Food
Optimal Application of Antioxidants in Food with Respect to their Protection Mechanism
Sensory Analytics and Analytical Methods for Assessing Lipid Oxidation and Shelf-life
Application of Enzymatic and Modified Lecithin and its Role in Development of Delivery Systems
Bioactives and Health Impacts
Chemical and Biochemical Advancement in the Phospholipid Field
General Phospholipids
High Oleic Lecithin as a New By-product
Advances in Enzyme Processing
Biodiesel
By-product Processing
Effect of New Processing Technologies on Lipid Oxidation
Environment, Health, Safety, and Sustainability
General Processing
New Technologies for Oil Processing
Processing ABC’s
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
Current Trends in Protein Structure Functionality and New Technology for New Proteins
Emerging Trends in Protein Nutrition, Health, and Regulatory Issues
Proteins for Delivery Functions
Pulse Proteins and Co-products
Biosurfactants and Additives
Complex Phenomena at Interfaces
Finished Products Manufacturing and Delivery
General Surfactants
Home Care and Laundry Performance Boosters and New Benefits
New Technologies for Cold Water Laundry Detergency
New Technologies in Industry
Surfactant Synthesis and Fundamental Properties
Surfactants and Additives in Agricultural Applications
Technology Showcase