Program Session Topics
Program Session Topics
Program Session Topics
The AOCS Annual Meeting's extensive technical program features sessions within 10 topic areas. Explore the 2023 sessions below and see where your research may fit! Ready to submit? We are now accepting abstracts.
Program organizer: David Johnson, Lead Scientist, Kalsec, USA
Correlation of Analytical Markers of Lipid Oxidation with Sensory Analysis
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
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