Special Sessions

attending a special session

 

Professional Educators’ Common Interest Group

Lipid Communication Strategies to Various Audiences

Monday, May 5
8:25–11:00 am


This session will feature speakers on the topic, Lipid Communication Strategies to Various Audiences, and a dedicated panel discussion.

 

Applications for a range of areas will be discussed: publication strategies, miscommunication to the consumer, ethical publications, and educating the community on biotechnology, particularly relating to genetically modified organisms.

 

Find out more about the Professional Educators' CIG.

 

Student and Young Professionals’ Common Interest Group

Progression of Your Early Career

Monday, May 5
8:25–11:00 am


The Student CIG and newly formed Young Professionals’ CIG invite you to begin the Annual Meeting by examining the progression of a young career in the fats and oils industries. This will be more than your typical “professional development” session, including topics that appeal to students and young professionals alike.

 

8:25

Introduction
8:30
  Transition to Industry: A Graduate Student’s Perspective.
Utkarsh Shah, The Hershey Company, USA.
9:00   Continuing in Academia.
Andy Proctor, University of Arkansas, USA. 
9:30   What Does Success Look Like in a Career? Insights from a Food Professional.
Steven Hill, Kraft Foods Group, USA.
10:00
  Launching My Career Success.
Philip Cantrill, Prompt Global Consulting, Canada.
10:30
  Panel Discussion.

 

Find out more about the Student CIG.

 

trans Fat: Industry Update

Implications of FDA's Preliminary Determination Regarding Partially Hydrogenated Oils (PHOs)

Monday, May 5
1:55–5:00 pm

 

Chairs: R. Cantrill, AOCS and R. Collette, Institute of Shortening and Edible Oils, USA

 

In November 2013, the US Food and Drug Administration announced its preliminary determination that partially hydrogenated oils (PHOs), a primary dietary source of artificial trans fat in processed foods, are not “generally recognized as safe” for use in food. This determination has important implications for the food industry. AOCS and ISEO will co-host this session that provides an overview of FDA’s preliminary determination and will explore its implications, as well as consumer perspectives.

 

Find out more about the trans Fat: Industry Update.