2023 AOCS Annual Meeting & Expo April 30–May 3, 2023, Denver, Colorado, USA Colorado Convention Center

2023 AOCS Annual Meeting & Expo
April 30–May 3, 2023
Colorado Convention Center | Denver, Colorado, USA

2023 AOCS Annual Meeting & Expo

Colorado Convention Center, Denver, Colorado, USA

April 30-May 3, 2023

Ignite ideas and address global challenges with an inspired scientific community.

Keeping up with industry trends and the latest research can feel overwhelming. At the AOCS annual meeting, you will have easy access to hundreds of presentations and posters from chemists, engineers, technologists, and researchers like you from around the world — all focused on the science and technology of fats, oils, proteins, surfactants, and related materials.

With additional opportunities to network with science-minded academic and industry professionals, you will leave refreshed and ready to take on new challenges in your work.

Not ready to register?

To help you get a feel for what to expect at the 2023 annual meeting, we are sharing exclusive free content from last year’s program. Find inspiration by viewing some of the top presentations across a variety of interest areas from the 2022 annual meeting.

Call for Papers

The 2023 Call for Papers is now closed. If you submitted an abstract, you will receive a decision notification by February 27. If you missed the deadline but would like to be involved in the program, there is still time to submit a Hot Topic Symposia proposal! Hot Topic Symposia address how critical developments, both current and on the horizon, will impact the edible oils and fats, surfactants and detergents, plant proteins, and related sustainable materials industries. Email your proposal to Ellen Snipes at ellen.snipes@aocs.org.

Explore the technical program's 10 interest areas: 

Program organizer: David Johnson, Lead Scientist, Kalsec, USA

Correlation of Analytical Markers of Lipid Oxidation with Sensory Analysis
Joint Session with the Analytical Division
Exploration of instances where a variety of innovative approaches and techniques were used to establish strong analytical-sensory correlations in food matrices in general with a special emphasis on lipid oxidation processes.
Session chairs: David Bolliet, Senior Manager, Analytical R&D, Kalsec Inc, USA; Tom Tiffany, Senior Oils Technical Sales Manage, ADM, USA; and Matthew Fhaner, Chair and Associate Professor of Chemistry, University of Michigan-Flint, USA

Role of Protein in Lipid Oxidation
Proteins as ingredients in lipid-rich food systems; proteins as antioxidants; hydrolyzing proteins to peptides; metal chelating peptides; proteins as substrates for complex oxidation reactions; predicting antioxidant activity in peptides.
Session chair: Mads Bjørlie, PhD Student, National Food Institute, Denmark; and Charlotte Jacobsen, Professor/Leader, National Food Institute, Technical University of Denmark, Denmark

Understanding and Controlling Oxidation in Complex Food Systems and Snacks
Research aimed at better understanding the mechanism and prevention of oxidation in complex food systems, including emulsions, protein-based foods, and snacks.
Session chairs: Jennifer Young, Senior Scientist-Food Protection, Kalsec, USA; Min Hu, Principal Scientist/Team Leader, Corbion, USA; and Christina Luo, Senior Scientist, Cargill, USA

Oxidation in Emulsions and Structured Systems
Joint Session with the Edible Application Technology Division
Focus on understanding mechanisms of lipid oxidation in emulsions and structured systems and new strategies to prevent oxidation for healthier foods.
Session chairs: Betül Yesiltas, Researcher, Technical University of Denmark, Denmark; Hong-Sik Hwang, Research Chemist, USDA ARS NCAUR, USA; and Mitch Culler, Graduate Research Assistant, University of Massachusetts, Amherst, USA

Identification of Novel Antioxidants and Their Efficacies
The identification and application testing of novel antioxidant substances from previously unidentified sources, or from functionalization of current ingredients, to meet the higher performance expectations of clean-label products.
Session chairs: Drew Elder, Senior Scientist, Kalsec, USA; Marie Hennebelle, Assistant Professor, Wageningen University, Netherlands; and Ignacio Vieitez, Professor, Universidad de la República, Uruguay

Fundamentals of Lipid Oxidation— Mechanisms
Mechanisms of oil oxidation, including the effects of the chemical composition and structure of oils as well as the effect of antioxidants, impurities, and other components. Oxidation under different conditions, frying, stored oils, or in foods.
Session chairs: Paul Smith, Principal Scientist, Cargill, Belgium; Jill Moser, Research Chemist, USDA, ARS, NCAUR, USA; and Ipek Bayram, PhD Candidate, University of Massachusetts Amherst, USA

General Lipid Oxidation and Quality
Papers that go beyond the topic-specific sessions or cover new areas of research in lipid oxidation and quality.
Session chairs: Ruchira Nandasiri, Postdoctoral Scholar, University of Manitoba, Canada; and Han Peng, Researcher, Memorial University of Newfoundland, Canada

Lipid Oxidation and Quality Poster Session
Visual display of to up-to-date, high-quality research relevant to lipid oxidation and quality.
Session chair: Marc Pignitter, Associate Professor, Physiological Chemistry, University of Vienna, Austria

Program organizer: Lingyun Chen, Full Professor, University of Alberta, Canada

Analytical Methods for Protein Products and Standardization
Joint Session with the Analytical Division
Research, innovation, and standardization of analytical methods to determine nutritional and techno-functional properties of food proteins, particularly from emerging protein sources.
Session chairs: Janitha Wanasundara, Research Scientist, Agriculture and Agri-Food Canada, Canada; and Frederic Baudouin, R&D Project manager, Improve SAS, France

Green Processing for the Preparation and Utilization of Food Proteins
Application of sustainable clean technologies for protein extraction and their effect on protein techno-functionalities such as solubility, dispersibility, texturization, etc. Includes the trend toward green technologies, minimal processing, and clean labeling in food protein processing and applications
Session chairs: Lamia L'Hocine, Research Scientist, Agriculture and Agri-Food Canada, Canada; and Bishnu Karki, Assistant Professor, South Dakota State University, USA

Sensory and Consumer Perception of Alternative Sources of Proteins
Insights on why consumers are switching to alternative proteins, and what to consider when formulating products for specific target groups.
Session chairs: Lingyun Chen, Full Professor, University of Alberta, Canada; Nagul S. Naguleswaran, Protein Chemistry Lead, Ingredion Incorporated, USA; and Mahfuzur Rahman, Senior Scientist- R&D, Kraft Heinz Food Company, USA

Plant Protein Functionality and Food Applications
Plant protein chemistry, functionality, and food applications related to processing, modification, and interactions with other food components. Includes new research findings on nutrition, health, sensory, and other areas related to food proteins.
Session chairs: Yonghui Li, Associate Professor, Kansas State University, USA; and Yifu Chu, PhD Student, University of Alberta, Canada

Protein Biofunctions
Bioactive functions of proteins and peptides, insights into their mechanisms of action, and the effect of food processing in modulating these biological functions.
Session chairs: Kaustav Majumder, Assistant Professor, University of Nebraska-Lincoln, USA; and Hitomi Kumagai, Professor, Nihon University, Japan

Protein-based Materials and Hydrocolloids for Food and Non-food Applications
Current techniques to develop novel protein-based materials and hydrocolloids for improved food stability, texture, ingredient applications and nutritional value. Applications for creating novel delivery systems and biodegradable materials such as polymers, bioplastics, and adhesives will also be presented.
Session chairs: Nandika Bandara, Assistant Professor and Canada Research Chair, University of Manitoba, Canada; and Yixiang Wang, Assistant Professor, McGill University, Canada

Emerging Sources of Protein and Sustainability— Academic and Industry Perspectives
Emerging protein ingredients from sustainable sources, including plants, insects, algae, and microbials. Sustainable production, processing, properties and applications as well as opportunities and challenges of these proteins will be discussed from both academic and industry perspectives.
Session chairs: Keshun Liu, Research Chemist, U.S. Department of Agriculture, USA; and Lingyun Chen, Full Professor, University of Alberta, Canada

Breeding and Processing Biotechnologies for Improved Quality of Food Proteins
Joint Session with the Biotechnology Division
Modification of crop varieties and bio-based processing methods for desirable carbohydrate, protein, lipid, and other nutrient-rich fractions.
Session chairs: Pankaj Bhowmik, Research Officer and Scientific Support Lead, Sustainable Protein Production program, National Research Council of Canada, Canada; and Hongbing Fan, Postdoctoral Fellow, University of Alberta, Canada

General Protein and Co-Products
Papers that go beyond the topic-specific sessions or cover new areas of protein and co-products as well as Division award lectures.
Session chairs: Lamia L'Hocine, Research Scientist, Agriculture & Agri-Food Canada, Canada; and Navam Hettiarachchy, Professor, University of Arkansas, USA

Protein and Co-Products Poster Session
Visual display of up-to-date, high-quality research relevant to the broad field of protein and co-products. Studies of interest cover but are not limited to protein processing, structure and function, nutritive quality, protein analysis, emerging sources of protein, and novel applications in food, feed, biomaterials and other areas
Session chair: Rotimi Aluko, Full Professor, University of Manitoba, Canada

Important Dates and Deadlines

January 13, 2023 | Abstract submission site closes
February 24, 2023 | Early Bird registration rate ends
February 27, 2023 | Confirmation to accepted authors sent
March 1, 2023 | Deadline for Hot Topic Symposia submissions

Contact Us

Presenter Support
Contact Lucas Censi at AOCS for general questions about abstract submissions.
Email: lucas.censi@aocs.org

Login Support
Contact AOCS for assistance logging in to your acccount. 
Email:  karen.kesler@aocs.org

Meeting Information
Contact Ellen Snipes at AOCS for general information about the annual meeting. 
Email:  ellen.snipes@aocs.org

Latest News

Registration is now openIgnite ideas with an inspired scientific community April 30-May 3 in Denver, Colorado, USA. 

The call for Hot Topic Symposia proposals is openAddress how critical developments, both current and on the horizon, will impact the edible oils and fats, surfactants and detergents, plant proteins, and related sustainable materials industries.

Exhibit and sponsorship opportunities now availableDiscover ways you can connect with your target audience in this year's Exhibit Hall. For additional sponsorship opportunites, please contact Katie Bender at katie.bender@aocs.org.

“This important AOCS event has been throughout my scientific career a great window to show the progress of my research. The ease with which one can register, submit scientific presentations, and request help when questions arise, makes the AOCS Annual Meeting my preferred scientific meeting.” Dario M. Cabezas, PhD, Researcher, Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), UNQ – CONICET, Argentina