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

Get ready for the premier international science and business forum on fats, oils, surfactants, proteins and related materials! Connect with thousands of colleagues and discover the latest research.

Call for Papers

The 2023 Call for Papers is open now until January 13, 2023. Submit your research to be considered as an oral or poster presenter at the 2023 AOCS Annual Meeting & Expo at the Colorado Convention Center in Denver, Colorado, USA.

Save the date for the 2023 AOCS Annual Meeting & Expo! Mark your calendar for April 30–May 3, 2023, and join us in Denver, Colorado, USA to:
  • Connect with thousands of researchers, industry professionals, and government representatives as you advance your career and grow your network.
  • Discover the latest research and best practices from around the globe.
  • Share your ideas and research with fellow attendees to gain new perspectives and discuss innovations.
Check back soon for information on hotel, travel, and registration. You can also sign up to receive email updates. 

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 chairs: Mads Bjørlie, PhD Student, National Food Institute, Denmark; Charlotte Jacobsen, Professor/Leader, National Food Institute, Technical University of Denmark, Denmark; and Matthew Fhaner, Chair and Associate Professor of Chemistry, University of Michigan- Flint, USA

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

Standardization of Protein Analysis
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

Latest News

The call for papers is openTake the stage in Denver, Colorado, USA, to share your research in an oral presentation with your professional community.

The call for posters is openPresent your research in a poster format in the poster hall at the Colorado Convention Center.
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.

Important Dates and Deadlines

September 1, 2022 | Abstract submission site opens
December 1, 2022 | Review and selection process begins
January 13, 2023 | Abstract submission site closes
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
Phone: +1 217-418-7835

“I had a great experience at the AOCS annual meeting as a presenter! It was very a well-organized event with different possibilities to share research results – especially for researchers living far away from the US!”
-Sonia Calligaris, PhD, Associate Professor, University of Udine, Italy

“Introducing technology at the 2021 AOCS Annual Meeting & Expo was a truly outstanding experience. The session generated interesting discussions and interactions with scientists and technologists from the oils and proteins industry. In addition, AOCS staff was really dedicated to making the experience very user-friendly.”
-Gabriel DUFOUR, Business Development Manager, EcoXtract (Pennakem Europa), France

“The 2021 AOCS annual meeting program included many attractive sessions, which brought various professional speakers from academia, industry, and research institutes, as well as research ePoster presentations from many locations.”
-Serap Vatansever, PhD, Postdoctoral Research Associate, South Dakota State University, USA