Sunday, April 30
Organizers: M. Picklo, USDA, ARS, USA; G. Astarita, Denali Therapeutics, USA; and H. Durham Zanetti, Nutrilite, Amway, USA
This workshop will provide attendees fundamental and practical information for the use of mass spectrometry (MS) for lipid analysis. Attendees will gain an understanding of basic MS principles and uses, data analysis and interpretation, and the impact of this technique on lipid research.
By completing this workshop, attendees will be able to:
- Describe the basic chemistry of mass spectrometry and the function of mass spectrometers
- Identify the uses of mass spectrometry for various types of lipid analysis
- Interpret MS-based lipidomic data from literature sources
This session will appeal to a diverse group of participants, including:
- Research Fellows
- Anyone interested in learning about mass spectrometry for lipid research
|1:00||Basics of Mass Spectrometry for Lipids.|
|1:50||Mass Spectrometry Approaches for the Study of Lipids.|
|4:00||Roundtable Paper Discussion.|
Lipids School faculty presenters include MS lipid experts Mikhail Golovko, University of North Dakota, USA; Giuseppe Astarita, Denali Therapeutics, USA; and Jonathan Sweedler, University of Illinois at Urbana–Champaign, USA.
There is no registration fee but registration will be limited to the first 60 registrants.
Awards Plenary and Business Meeting
Monday, May 1
10:30 am-12:15 pm
Join us as we recognize the achievements of our members and learn what Society leaders are planning for the year ahead. AOCS President W. Blake Hendrix and AOCS President-elect Neil Widlak will each deliver a brief address, Society and Scientific awards will be presented, and routine AOCS business will be conducted.
Lectures for the MilliporeSigma/Nicholas Pelick AOCS Research Award and the Stephen S. Chang Award are also presented as part of the session.
Clean Label Ingredients and Processes for Food and Beverages
Monday, May 1
Organizers: G. Napolitano, Nestlé NDC, USA; and P. Rousset, Nestlé NDC, USA
The session will include the sources, usages, and functionalities of clean label and naturally perceived ingredients and additives replacing their widely used artificial and synthetic counterparts. Those food components include lipid antioxidants, emulsifiers, emulsion stabilizers, as well as major ingredients as conventional vegetable fats and oils.
The use of clean label and familiar ingredients in foods and beverages is not only an active trend in the industry, but it is also a requisite for good nutrition and health. Increasing regulatory pressure and consumer awareness make clean label alternatives an important factor for compliance and competitive advantage.
Approaches to clean label are not mere ingredient substitutions, but require new knowledge from many areas of research including ingredient sourcing, functionality, interactions, consumer research, and regulatory aspects.
|8:00||Clean Label Trends and Demands from Consumers.
A.E. Sloan, Sloan Trends, Inc., USA.
|8:20||Minimally Refined, Natural, and Non-GMO Vegetable Oils.
M. Stavro, Bunge, USA.
|8:40||Clean Label, Natural Emulsifiers.
D.J. McClements, University of Massachusetts, USA.
|9:00||Application of Pulse Proteins as Natural Stabilizers in Oil-in-Water Emulsions.
S. Ghosh, Department of Food & Bioproduct Sciences, University of Saskatchewan, Canada.
|9:20||Lipid Antioxidants from Natural Sources.
E.A. Decker, University of Massachusetts, USA.
|9:40||Clean Label Food Emulsions by Means of Processing.
V.M. Balasubramaniam, Ohio State University, USA.
MUFA: A Secret Weapon for Making “Healthy” Food Claims
Monday, May 1
Organizer: P.M. Kearney, PMK Associates, Inc., USA
The health and wellness marketplace is growing at a rapid pace and product developers, marketers, and consumers increasingly want to know what foods are truly “healthy”. FDA is in the process of updating the criteria for various health claims, including the use of the word “health”, particularly with regards to fats and oils. Unsaturated fats have moved to the forefront as substitutes for saturated and trans fats and monounsaturated fats (MUFA’s) are increasingly providing a broad spectrum of functional and health benefits. This session will discuss the issues raised by FDA on the use of the word "health" in labeling, examine new guidelines from the American Heart Association on healthy dietary patterns, delve into the functional benefits of unsaturated fats in the diet, discuss new research on how certain fatty acids can be used to manage weight and prevent chronic disease, and examine how ingredient innovation is leading to the development of healthier products.
|8:00||Overview on the Use of the Term “Healthy” in Labeling Food Products.
P.M. Kearney, PMK Associates, Inc., USA.
|8:20||The Functional Benefits of Unsaturated Fats.
P. Jones, Richardson Center for Functional Foods and Nutraceuticals, University of Manitoba, Canada.
|8:45||The Role of MUFA in Weight Management and Healthy Dietary Patterns.
P. Kris-Etherton, The Pennsylvania State University, USA.
|9:10||High Stability Oils: A Cornerstone for Healthier Products.
D. Dzisiak, Dow AgroSciences, USA.
|9:35||Panel Discussion, Q & A.|
The Regulatory Changes—Impact on Lipids
Monday, May 1
Organizers: S. Bhandari, Merieux NutriSciences, USA; and P. Delmonte, FDA, USA
Recent regulatory changes have a big impact on the manufacturing of fats and oils. Most notably, on June 17, 2015, the FDA made a final determination that there is no longer a consensus among qualified experts that partially hydrogenated oils (PHOs), which are the primary dietary source of industrially-produced trans fatty acids (IP-TFA), are generally recognized as safe (GRAS) for any use in human food. The determination was based on the available scientific evidence and the findings of expert scientific panels establishing the health risks associated with the consumption of trans fat. Meanwhile, the discussion on what levels of trans fat should be adopted for “trans fat free” labelling is on-going in the United States, Canada, the European Union, and more globally by Committees within Codex Alimentarius. Separately, but still of great interest for the fats and oils industry, on June 22, 2016, President Obama signed the Frank R. Lautenberg Chemical Safety for the 21st Century Act, which updates the Toxic Substances Control Act (TSCA). The updated TSCA regulations include requirements for EPA to evaluate existing chemicals with clear and enforceable deadlines, new risk-based safety standards, and increased public transparency for chemical information.
It is important to understand these regulatory changes. The implications of these changes are of great interest to different segments of the AOCS community whether food processors, food manufacturers, lipid and fat processors/manufacturers, food quality control experts, regulators, analytical scientists and others. These changes have a direct effect throughout the food industry as they work to develop products in compliance with the new regulations.
|8:00||A Regulatory Review: Partially Hydrogenated Oils and Trans Fat.
M. Honigfort, FDA, USA.
|8:25||Current and Proposed Canadian Regulations Regarding Partially Hydrogenated Oils and Trans Fat.
W. Yan, Health Canada, Canada.
|8:50||Trans Fatty Acids in Foods: Lessons Learned and the Way Forward.
F. Dionisi, Nestle, Switzerland.
|9:15||How Industry is Adjusting with Recent Changes in the Regulations Related to Lipids and Fat.
D. Iassonova, Oils & Shortening R&D, Global Edible Oil Solutions–Specialties, Cargill, USA.
|9:40||The New Toxic Substances Control Act and Why You Should Care.
L. Bergeson, Bergeson & Campbell PC, USA.
China Fat and Oil Industry: A Fast Growing Segment with Opportunities and Challenges
Monday, May 1
Organizers: L. Jiang, College of Food Science, Northeast Agricultural University, China; K. Liu, U.S. Department of Agriculture, Agricultural Research Service, USA; and X. Xu, Wilmar Global Research and Development Center, China
Sponsored by the AOCS China Section
The session will provide updates on the current status of the fats and oils industry in China, including production, consumer trends, and resources for healthy oils products, research and product development, and markets for edible oil products as well as protein co-products. Attendees will discover the latest market trends, uncover sources of future market growth for the Chinese oils and fats industry, gain competitive information, and learn about opportunities and challenges facing the industry.
|8:00||Food Oils and Fats in China: Status and Developments.
Y. Liu, College of Food Science, Jiangnan University, China.
|8:25||Potential "Novel" Oils and Fats Resources in China for Modern "Healthy" Food Consumption.
X. Xu, Wilmar Global Research and Development Center, China.
|8:50||Consumer Perceptions and Trends for Oils and Fats in China.
G. Chen, China National Cereals, Oils and Foodstuffs Corporation, China.
|9:15||Food Proteins in China: Status and Developments.
L. Jiang, College of Food Science, Northeast Agricultural University, China.
|9:40||Panel Discussion, Q & A.|
Surfactants for the Non-Expert
Monday, May 1
Organizers: B. Grady, University of Oklahoma, USA; and M. Williams, Evonik Materials, USA
The purpose of this session is to introduce surfactants to those that are new to surfactants, or those that work with surfactants but surfactants are not their primary area of interest. The program is formulated for those that are from Divisions other than the Surfactants and Detergent Division but have an interest in surfactants; no surfactant knowledge is presumed.
|8:00||What are Surfactants.
B. Grady, University of Oklahoma, USA.
|8:20||Manufacture of Surfactants.
P. Sharko, Shell Global Solutions (US) Inc., USA.
|8:40||Surfactants in Solution.
E. Acosta, University of Toronto, Canada.
|9:00||Surfactants at the Liquid-Liquid, Air-Liquid and Solid-Liquid Interface.
D. Sabatini, University of Oklahoma, USA.
|9:20||Applications and Formulation.
G. Smith, Huntsman Performance Products, USA.
|9:40||Panel Discussion, Q & A.|