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

Sponsored by the Health & Nutrition Division.

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.

ISF Kaufmann Memorial lecture

Kazuo MiyashitaFish oil oxidation: What is the problem?
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. His ISF Kaufmann Memorial Lecture will address fish oil, which is well known to be easily oxidized. What is the impact of the oxidation on foods and biological systems?

Plenary lecture

Dr. James D. HousePositioning Plant Proteins to Consumers: What Innovations are Needed Along the Value Chain?
Dr. James D. House, Professor and Head of the Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Canada.

Consumers are increasingly seeking foods identified as sources of protein, particularly plant-based proteins. Innovations in breeding, agronomy, food processing and protein quality evaluation will lead to new opportunities to position plant proteins to consumers. This session will provide an overview of key innovations, both realized and required, along the value chain, with particular reference to factors influencing the protein quality of pulses.

Dr. House has authored or co-authored 275 publications, book chapters and conference abstracts/proceedings, in areas related to nutrition and metabolism, including those linked to the study of factors influencing plant protein quality.

Awards Session

Monday, May 7
10:05 a.m. – 12:10 p.m.

The Awards Session will feature lectures by winners of four AOCS society and scientific awards:

Dharma Kodali Alton E. Bailey Award
Dharma Kodali, University of Minnesota, USA

Transformation of a Synthetic Chemist into an Oil Alchemist
This presentation describes my journey and transformation from a synthetic chemist into an oil chemist while working for academia and industry: akin to an alchemist, making value-added products from cheaper raw materials. My initial studies involved synthesis of sn-glycerol esters and their structural influence on fat metabolism, polymorphic behavior and single crystal structures of unique triacyl-sn-glycerol esters. A number of new products were developed through specific genetic and chemical modifications of fats and oils for food and industrial applications. These include high-stability oils, trans-free fats, paints and coatings, lubricants and bioplasticizers.

Chibuike Udenigwe AOCS Young Scientist Research Award
Chibuike Udenigwe, University of Ottawa, Canada

Insight into processing-induced modification of food peptide structure and behavior
Many structural features of peptides enable them to become functional, particularly in controlling abnormal biological processes in the human body. The structural diversity, however, makes peptides to become susceptible to modifications during processing in food and physiological matrices. Many of the processing-induced modifications, identified by peptidomics, are associated with important changes in peptide behaviour, which have broad implications for their food and health applications.

Michael Eskin

Stephen S. Chang Award
N. A. Michael Eskin, University of Manitoba, Canada

From Canola to Hempseed Oil: A Long Fat Journey
Starting with canola oil, this lecture will cover research conducted over the past 40-years on edible oils followed by my recent work on canolol and hempseed oil. Much of the early work played an important role in the success of the Canadian canola industry while recent research on hempseed oil highlights new opportunities and applications.

Alice Lichtenstein Supelco AOCS Research Award
Alice H. Lichtenstein, Tufts University, USA 

Dietary Fat Phobia – Dispelling the Myth That All Fats Are Bad
By the middle of the 20th century the prevalence of cardiovascular disease in the United States was hitting its peak. Seminal studies around that time identified an association between dietary saturated fat and cardiovascular disease risk. Well-controlled intervention trials demonstrated that replacing dietary sources of saturated fat with unsaturated fat, primarily polyunsaturated fat, decreased cardiovascular disease risk. Hence, dietary recommendations to reduce cardiovascular disease centered on fat type; increasing the polyunsaturated to saturated ratio of the diet. During the latter part of the 20th century the emphasis on dietary approaches to reduce cardiovascular disease risk shifted from type of fat to amount of fat; towards low-fat diets. This recommendation precipitated an influx of low-fat and fat-free foods to the marketplace. These foods were quickly embraced by the consumer. An unanticipated consequence of the recommendation was an increase in the refined carbohydrate content of the diet and the associated dyslipidemia; high plasma triglyceride and low plasma high density lipoprotein cholesterol concentrations. An additional consequence was the development of what essentially amounted to a dietary fat phobia. Despite a shift of dietary recommendations at the turn of the 21st century from low-fat to moderate-fat and efforts to emphasize the benefits of “healthy fats”, a dietary fat phobia persists to this day. Our challenge now is to develop strategies that will facilitate adoption of current dietary fat recommendations.

Omega-3 Fatty Acids: Health Benefits and Dietary Recommendations

Tuesday, May 8
11 a.m.–Noon

Organized by: The Council for Agricultural Science and Technology (CAST)

CASTMuch scientific and public attention has focused on a group of dietary fatty acids called the omega-3 polyunsaturated fatty acids. This attention has developed because of the many potential human health benefits that have been proposed for this class of dietary lipids. This presentation by Donald C. Beitz, Departments of Animal Science and of Biochemistry, Biophysics, and Molecular Biology, Iowa State University, USA, will emphasize the health benefits, food sources, and dietary recommendations of the omega-3 polyunsaturated fatty acids.


Hot Topic Symposia

3-MCPD and Glycidol Esters — What Now?

Monday, May 7
7:55 a.m.–10 a.m.

Organizers: Hans Christian Holm, Novozymes, Denmark; and Fabiola Dionisi, Nestlé, Switzerland

New legislation on 3-MCPD and Glycidol esters is under development in Europe, especially the palm oil processors must seek new technologies to minimize formation of these by-products.

7:55 a.m. Opening Remarks.
8 a.m. A Reflection on Ten Years of Research around 3-MCPD and Glycidyl Esters in Fats and Oils.
Karel Hrncirik, Unilever, The Netherlands
8:20 a.m. Palm Oil Sustainability and 3-MCPD Esters and Glycidyl Esters Mitigation.
Ahmad Parveez Ghulam Kadir, Malaysian Palm Oil Board, Malaysia
8:40 a.m. Approaches for the Mitigation of 3-MCPD Esters and Glycidyl Esters in Baby Food.
Constantin Bertoli, Néstle, Switzerland
9 a.m. Mitigation Strategies for 3-MCPD Esters and Glycidol Esters during Vegetable Oil Refining.
Nils Hinrichsen, ADM, Germany
9:20 a.m. 3-MCPD Mitigation from a Process Perspective.
Antonios Papastergiadis, R&D Center, Desmet Ballestra, Belgium
9:40 a.m. Panel Discussion, Q & A.

Advancing Plant Proteins Along the Value Chain: Challenges and Opportunities

Monday, May 7
7:55 a.m.–10 a.m.

Organizers: Janitha Wanasundara, Agriculture and Agri-Food, Canada; James D. House, University of Manitoba, Canada; Curtis Rempel, Canola Council of Canada, Canada; and Lisa Campbell, Canola Council of Canada, Canada

Consumers are demanding foods with higher contents of quality protein, particularly plant-based proteins. For decades, soy has been positioned as the primary plant-based protein, however consumers, and therefore industry, are seeking additional options. This Hot Topic Symposium will provide an opportunity to discuss the processes whereby soy established the primary market position for plant-based proteins and the lessons learned, followed by 3 presenting the challenges and opportunities for the introduction of alternative proteins, including those derived from canola, pulses and cereals. The session will conclude with a discussion of how changing consumer habits have affected the demand and acceptance of plant protein-based food.

7:55 a.m. Opening Remarks.
8 a.m. Opportunities and Challenges for Plant Protein-Based Foods: Lessons from the Soy Industry.
Philip Kerr, Serio Nutrition Solutions, USA
8:20 a.m. Exploring Pulse Proteins – An Overview of Technology, Applications, Opportunities and Challenges.
Mehmet Tulbek, AGT Foods, Canada
8:40 a.m. Opportunities and Challenges for Advancing Canola Proteins.
Martin Schweizer, Burcon NutraScience (MB) Corp., Canada
9:00 a.m. Opportunities and Challenges for Advancing Oat Proteins.
Nancy Ames, Agriculture and Agri-Food Canada, Canada
9:20 a.m. Changing Consumer Preference and Habits for Plant-Based Foods.
Evan Fraser, University of Guelph, Canada
9:40 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. “Lean In”: How Organizations Can Take Diversity from Theory to Practice.
Dawn Siler, International Services, 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.

Safety Aspects of Frying Oils: Academia and Industry Perspectives

Monday, May 7
7:55 a.m.–10 a.m.

Organizer: Diliara Iassonova, Cargill, Inc., USA

Recent global regulatory changes in requirements and recommendations regarding frying oil and fried food necessitates this symposium which will address global views on frying oils and different approaches to managing safety of the oils during frying. Presenters will summarize solutions to address new global regulatory requirements, and consumer focus of fried food safety.

7:55 a.m. Opening Remarks.
8 a.m. Safety Aspects of Frying Oils — Global Overview.
Diliara Iassonova, Cargill, Inc., USA
8:20 a.m. Special Heat Capacity Measurements of Frying Oil Using Modulated DSC.
Fangfang Chen, Wilmar Global R&D Center, China
8:40 a.m. Methods to Improve Frying Oil Quality in Restaurants.
Peter L. Bordi, Penn State University, USA
9 a.m. Advanced Methods of Monitoring Oil Degradation in Restaurants.
Daniel Baier, Testo, Germany
9:20 a.m. New Ways for Reduction of 3-MCPD Esters in Frying Oil.
Christina Luo, Cargill, Inc., USA
9:40 a.m. Panel Discussion, Q & A.

Fat and Oils for Generations

Monday, May 7
10:05 a.m.–12:10 p.m.

Organizers: Serpil Metin, April Parker, Paul Smith and Jeff Fine; Cargill, Inc., USA

This session is aimed to discuss the consumer’s fat and oil choices in different geographies and their knowledge on health effects of fats and oils, nutritional needs of fats and oils during life span, offerings as well as approaches of food manufacturing companies to the customer needs.

10:05 a.m. Opening Remarks.
10:10 a.m. FATitudes: Consumer Perceptions of Fats and Oils from the View of Millennials, Gen-Xers and Baby Boomers.
Jamie Mavec, Cargill Inc., USA
10:40 a.m. A view from Europe: Oils and Fats Consumption driven by Nutrition, Health and Sustainability Opportunities and Concerns.
Ignace Debruyne, Ignace Debruyne & Associates, Belgium
11:10 a.m. Fats and Oils Needs During the Lifespan and their Effects on Health and Well-Being.
Penny M. Kris-Etherton, Department of Nutritional Sciences, Penn State University, USA
11:40 a.m. Emerging Opportunities to Solve Food Industry Challenges.
Fabiola Dionisi, Nestle Research Center, USA

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

Monday, May 7
10:05 a.m.–12:10 p.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.

10:05 a.m. Opening Remarks.
10:10 a.m. Funding Priorities and Emerging Areas of Science and Technology from the USDA Perspective.
Timothy W. Conner, USDA-NIFA, USA
10:40 a.m. Funding Priorities and Emerging Areas of Science and Technology Pertaining to Health and Nutrition.
Sharon Ross, NIH–National Cancer Institute, USA
11:10 a.m. Emerging Areas of Science and Technology from an Industrial Perspective.
Phil Kerr, SERIO Nutrition Solutions, LLC, USA
11:40 a.m. Panel Discussion, Q & A.

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.

Learn more about the Oleum project.

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.
Tassos Koidis, 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

State of the Industry: Navigating a Post-PHO Landscape

Monday, May 7
10:05 a.m.–12:10 p.m.

Organizer: Avani Nadkarni, QUALISOY, USA and Callie Turgeon, QUALISOY, USA

Presenters in this session will discuss the state of the baking and frying industries in a post-partially hydrogenated oil (PHO) world. Discover current challenges facing these industries as well as consumer research on labeling products made with fully hydrogenated oil. Hear from experts in the field about the functionality testing results of various PHO alternatives. Finally, learn from a USDA research leader about the health impacts of high stability oils, including results from a recent clinical study.

10:05 a.m. Opening Remarks.
Richard Galloway, QUALISOY, USA
10:10 a.m. Overview of PHO Alternatives.
Robert Collette, Institute of Shortening and Edible Oils, USA
10:30 a.m. State of the Baking Industry.
Joshua Tuinstra, Stratas Foods, LLC, USA
10:50 a.m. State of the Foodservice Industry.
Michael Seidel, Performance Food Group, USA
11:10 a.m. Effect of Trait-enhanced Oils on the Risk Factors Used to Define Metabolic Syndrome.
David Baer, Research Leader, USDA, ARS, Beltsville Human Nutrition Research Center, USA
11:30 a.m. Panel Discussion, Q & A.