Special sessions

2018 AOCS Lipids School on Lipoprotein Metabolism and Health

Sunday, May 6
1 p.m.-4 p.m.

Organizer: Matthew Picklo, USDA, ARS, USA; Fabiola Dionisi, Nestle Research Center, USA; Holiday Durham Zanetti, Nutrilite, Amway, USA; and Michelle Judge, University of Connecticut, USA

This workshop will provide attendees with the latest information on lipoprotein metabolism and health, newly discovered functions for lipoproteins and nutrigenetic influences on lipoprotein metabolism. Lipoproteins, lipid transport vehicles in the blood, are considered major determinants of cardiovascular health and are impacted by diet and genetics.

By completing this workshop, attendees will be able to

  1. Describe the physiology of lipoprotein metabolism and the relationship to disease
  2. Identify novel functions associated with HDL particles
  3. Understand how genetics influence a person’s lipoprotein response to diet

This session will appeal to a diverse group of participants, including

  • Students
  • Research fellows
  • Faculty
  • Scientists
  • Anyone interested in learning the up-to-date science of lipoproteins!
1 p.m. Lipoproteins and Cardiovascular Disease – An Update
Michael Tsai, University of Minnesota, USA
1:50 p.m. Novel Insights into HDL Metabolism
Kasey Vickers, Vanderbilt University, USA
2:40 p.m. Networking Break
3 p.m. Nutrigenetic Effects of Dietary Lipids upon Lipoproteins
Peter Jones, University of Manitoba, Canada
4 p.m. Adjournment

There is no registration fee but registration will be limited to the first 60 registrants.

Welcome Plenary

Sunday, May 6
4 p.m. – 5:30 p.m.

Join us as we recognize the achievements of our members and learn what Society leaders are planning for the year ahead. AOCS President Neil Widlak and AOCS President-elect Len Sidisky will each deliver a brief address, Society and Scientific awards will be presented, and routine AOCS business will be conducted.

The highlight of the session will be the ISF Kaufmann Memorial Lecture, presented by Dr. Kazuo Miyashita, Professor, Department of Bio-resources Chemistry, Faculty of Fisheries Sciences, Hokkaido University, Japan.

Dr. Miyashita is a world-leading scientist with more than 30 years of research and education experience in lipid chemistry. His academic achievements in the fields of food and nutritional chemistry of lipids, oils and fats are well known. Professor Miyashita has extensive publications: 173 research papers, 3 book editions, 92 book chapters and reviews, and 18 patents.

Awards Session

Monday, May 7
7:55 a.m. – 10 a.m.

The Awards Session will feature lectures by winners of four AOCS society and scientific awards: Stephen S. Chang Award, Supelco AOCS Research Award, Young Scientist Research Award, and Alton E. Bailey Award. Award winners will be announced in Spring 2018..

Hot Topic Symposia

Research and Technology Priorities for Fats and Oils from US Government and Industrial Perspectives

Monday, May 7
7:55 a.m.–10 a.m.

Organizers: Doug Hayes, Biosystems Engineering, University of Tennessee, USA; Deland Myers, Agriculture, Nutrition and Human Ecology, Prairie View A&M University, USA; and Sara Shinn, Food Science and Nutrition, California State University-Fresno, USA

Sponsored by the AOCS Professional Educators’ Common Interest Group

Program officers from US funding agencies will discuss research priorities of their respective agencies related to fats and oils science and technology and upcoming opportunities for extramural funding. Emerging grand challenges in lipids from an industrial perspective, including areas that may bridge collaborative research between academia, government laboratories, and industrial sectors, will also be discussed.

7:55 a.m. Opening Remarks.

8 a.m. Funding Priorities and Emerging Areas of Science and Technology from the USDA Perspective.
Timothy W. Conner, USDA-NIFA, USA
8:30 a.m. Funding Priorities and Emerging Areas of Science and Technology Pertaining to Health and Nutrition.
Sharon Ross, NIH–National Cancer Institute, USA
9 a.m. Emerging Areas of Science and Technology from an Industrial Perspective.
Phil Kerr, SERIO Nutrition Solutions, LLC, USA
9:30 a.m. Panel Discussion, Q & A.

Bridging the Gaps in a Diverse Workplace

Monday, May 7
7:55 a.m.–10 a.m.

Organizer: Leann Barden, RXBAR, USA

Sponsored by the AOCS Young Professionals' Common Interest Group

Each speaker will address an aspect of diversity and inclusion, whether it’s breaking barriers in a new role, promoting change from the top-down or bottom-up, and/or finding work/life balance in two-income households, particularly as young professionals struggle to launch both their careers and their families. This session recognizes the changes in AOCS membership/leadership composition since its inception in 1909 and the unique challenges facing this more diverse group; AOCS member companies are facing the same changes.

7:55 a.m. Opening Remarks.

8 a.m. Strategies to Create an Equitable Workplace through Ethnic and Gender Diversity.
Pam White, Past AOCS President; College of Human Sciences, Iowa State University, USA
8:20 a.m. Diversity and Inclusion at Work — How and When to Build It.
Dawn Siler, ISI, Inc., USA
8:40 a.m. Seeing and Seizing Opportunities to Learn, Lead and Succeed.
Su Rankin, Land o’ Lakes, USA
9 a.m. Diversity and Inclusion: Succeeding in a Foreign Culture.
Anand Rao, Agropur, USA
9:20 a.m. How Employers and Employees Can Support Young Professionals Starting their Careers and Families at the Same Time.
Jennifer Chiao, The Procter & Gamble Company, USA
9:40 a.m. Q & A Panel.

Healthy Oils: The New Functional Ingredient?

Monday, May 7
7:55 a.m.–10 a.m.

Organizer: Patricia Kearney, PMK Associates, Inc., USA

This session will provide a comprehensive look at how the latest changes in the scientific, consumer, regulatory, and business landscapes will impact the oilseed supply chain. The FDA has postponed the labeling regulation timetable to sync with USDA on GMO labeling regulations, and the National Academies of Science has recommended a newly designed framework for the 2020 Dietary Guidelines for Americans that will determine how oil consumption is positioned in the American diet. New nutrition research is showing that healthy oils, and specific fatty acids, provide multiple benefits beyond heart health and now can help in the management of obesity and diabetes. The American Heart Association has also issued new Guidelines for Fats and Oils. In addition, consumers are also demanding clean labels, transparency, and sustainability in the foods they buy and the food chain and manufacturers are responding. This session will examine the evolving landscape for ingredient innovation, product development, brand messaging, and explore how major food companies can meet the growing demand for healthier, functional products.

7:55 a.m. Opening Remarks.

8 a.m. How New Food Policies and Label Regulations Could Reset Consumer Perception of Oils.
Patricia Kearney, PMK Associates, Inc., USA
8:25 a.m. The Latest Nutrition Science Suggests a New Role for Fats and Oils.
Cyril Kendall, Department of Nutritional Sciences, University of Toronto, Canada
8:50 a.m. Food Chain Innovations that Address the Latest Consumer and Food Manufacturing Trends.
David Dzisiak, Commercial Leader Grains & Oils, Dow AgroSciences, USA
9:15 a.m. Meeting the Challenge of New Consumer Demands.
Naina Shah, Global R&D, PepsiCo, USA
9:40 a.m. Q & A Panel.

The Role of Medium-Chain Triglycerides and Ketones throughout the Lifespan

Monday, May 7
10:05 a.m.–12:10 p.m.

Organizers: Kaori Nakajima, The Nisshin OilliO Group, Ltd., Japan; and Kinya Tsuchiya, The Nisshin OilliO Group, Ltd., Japan

There is growing awareness of the importance of medium-chain triglycerides (MCTs) and their usefulness throughout the lifespan in health and disease. MCT oil is added to infant and follow-on formulas, nutritional foods for athletes, foods for surgical patients; foods for the elderly, for children and adults with malabsorption syndromes; foods for weight control and even for Alzheimer’s disease (AD). This session will review the use of MCTs by focusing on how they help prevent and benefit AD, and coconut oil will be discussed regarding its properties that could ameliorate the effects of AD.

10:05 a.m. Opening Remarks.

10:10 a.m. MCTs and Coconut Oil: Ketones as Alternative Fuel for the Brain.
Mary T. Newport, Springhill Neonatology, Inc., USA
10:45 a.m. MCT and Ketones: Important Roles in Brain Development and Aging.
Stephen Cunnane, Département de médecine, Université de Sherbrooke, Canada
11:20 a.m. The Role of Dietary MCT/Coconut Oil in the Prevention of Alzheimer's Disease.
Ralph Martins, Centre of Excellence for Alzheimer’s Disease Research and Care, Edith Cowan University, and Department of Biomedical Sciences, Macquarie University, Australia
11:55 a.m. Panel Discussion, Q & A.

Olive Oil: Innovative Analytical Strategies to Guarantee Quality and Fight Fraud; Focus on the Advancements of the EU H2020 Project OLEUM

Monday, May 7
10:05 a.m.–12:10 p.m.

Organizers: Tullia Gallina Toschi, Università di Bologna, Italy; and Luisito Cercaci, Pompeian Inc., USA

Olive oils, especially extra virgin, represent a healthy source of diets, and possess unique sensory attributes, making them high value products. This fact, together with the lack of harmonized and efficient analytical methods for detecting some types of frauds, make olive oil one of the most popular targets for food adulteration.

The EU H2020 OLEUM project runs from 2016 to 2020 and aims to better guarantee olive oil (OO) quality and authenticity by improving detection and prevention of olive oil fraud. To solve these gaps, thus enhancing the competitiveness of the OO market both within and outside the EU, the project will develop innovative and revise existing analytical methods, share relevant results, and establish a wide community of institutions involved in the olive oil sector.

10:05 a.m. Opening Remarks.

10:10 a.m. The OLEUM Project: Analytical Solutions Addressing Olive Oil Quality and Authenticity Issues.
Tullia Gallina Toschi, Università di Bologna, Italy
10:30 a.m. Olive Oil Regulatory Framework Analysis, Update and Implementation.
Alessandra Bendini, Università di Bologna, Italy
10:50 a.m. Analytical Solutions Addressing Olive Oil Quality Issues.
Diego Luis García González, Instituto de la Grasa, Spain
11:10 a.m. The Development of an OLEUM Databank.
Alain Maquet, Joint Research Centre, Belgium
11:30 a.m. Networking and Technology Transfer of the OLEUM Project; a Focus on the OLEUM Network.
Paul Brereton, Fera Science Ltd., UK & Queen's University Belfast, UK
11:50 a.m. How to Communicate and Implement the Results of the OLEUM Project in the US.
Selina C. Wang, UC Davis Olive Center, USA
12 p.m. Closing Remarks and Discussion.
Tullia Gallina Toschi, Università di Bologna, Italy