Session topics

THE AOCS Annual Meeting's extensive technical program will feature more than 650 invited and volunteer oral and poster presentations within the following topics. Learn more about AOCS Divisions.

Analytical

Analytical


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Biotechnology

Biotechnology


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Edible Applications Technology

Edible Applications Technology

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Health and Nutrition

Health and Nutrition

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Industrial Oil Products

Industrial Oil Products

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Lipid Oxidation and Quality

Lipid Oxidation and Quality

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Phospholipid

Phospholipid

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Processing

Processing

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Protein and Co-Products

Protein and Co-Products

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Surfactants and Detergents

Surfactants and Detergents

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Technology Fast Track

Technology Fast Tracks

Analytical

Advanced Methods of Analysis, including Automation
Chairs: Craig Byrdwell, USDA, ARS, BHNRC, FCMDL, USA; and Arun S. Moorthy, National Institute of Standards and Technology, USA
The recent availability of novel analytical techniques such as high resolution mass spectrometry, Ultra High Performance Liquid Chromatography and multidimensional techniques make it possible to achieve breakthrough discoveries. The deployment of laboratory automation is streamlining the operations of analytical laboratory and increasing the performance of current methods. Submissions should capture the most relevant novelty in the analysis of lipids.

Advanced Analytical Techniques for Lipid Oxidation (joint with Lipid Oxidation and Quality Division)
Chairs: Rick Della Porta, Pepsico / Frito-Lay, USA; and Matt Fhaner, University of Michigan, USA
This session will focus on the breadth of analytical techniques for monitoring lipid oxidation and will aim to include an array of methodologies from the fields of spectroscopy, separations, spectrometry and electrochemistry.

Authentication of High Value Oils Including Olive Oil, Sensory Evaluation and Correlation with Analytical Results
Chairs: Rodney Mailer, Australian Oils Research, Australia; and Luisito Cercaci, Pompeian, USA
This session will focus on the advancements in chemical, chemometric and sensory methods of analysis for high value oils including olive oil to assess the product authenticity, tractability, and quality.

General Analytical
Chair: Torben Küchler, Eurofins Analytik GmbH, Germany
Submissions should reflect recent advancements in the analysis of lipids. Submissions describing the occurrence of new components of oils and fats, or the in-depth characterization of selected lipid matrices of current relevant interest are encouraged.

Polar Lipids including Phospholipids
Chair: Francesca Giuffrida, Nestec SA, Switzerland
The analysis of the polar fraction of animal and plant lipids is increasingly gaining attention because of their relevance in nutritional and biological studies. Submission should reflect most recent relevant advances in their analysis and study of their occurrence in previously uncharacterized matrices.

Chemical and Sensory Methods to Predict Food Stability (joint with Lipid Oxidation and Quality Division)
Chairs: David Pinkston, Kellogg Co., USA; and Lan Ban, Kemin Food Technologies Inc., USA
This session will discuss the correlation between oxidative stability of food and sensory/analytical evaluation.

Proposed Updates to AOCS Official Methods, including Green Chemistry
Chair: Susan Seegers, Bunge North America, USA
Official methods of analysis need to be constantly updated to reflect the evolving needs of industry and regulatory bodies. Researchers are encouraged to present their recommendation for the improvement or extension of current methods. Proposal of new methods and methods based on green chemistry is strongly encouraged. This session is not meant to interfere with the activities of the AOCS Uniform Method Committee.

Protein Assessment Methods (joint session with Protein and Co-Products Division)
Chairs: Janitha Wanasundara, Agriculture and Agri-Food, Canada; and Denis Chereau, IMPROVE, France
This session will address opportunities and challenges associated with protein assessment, including methods for amino acid analysis, quantitative protein assessment, protein functional property, analysis of anti-nutritional factors associated with plant proteins and protein nutritional quality assessment.

Rapid Methods of Analysis, Including Portable Devices
Chair: Magdi Mossoba, US Food and Drug Administration, USA
This session will provide a forum to present new spectroscopic and spectrometric methods in the area of lipid analysis. Advances in spectroscopic and spectrometric instrumentation, and the implementation of chemometrics, have been widely applied to classify, discriminate and quantify individual components in complex lipid samples. We encourage scientists and researchers to present their work on the use of various spectroscopic (e.g., IR, Raman, NMR, etc.) and spectrometric methods combined with chemometrics data analysis in lipid analysis.

Select Analytical Presentations by the Dutton Award Winner
The Herbert J. Dutton Award is assigned every year by the Analytical Division of AOCS based on significant contributions in the analysis of oils, fats and lipids. Submissions for this session are expected to meet the highest standard of excellence in the analytical chemistry of lipids.

Trace Contaminants
Chairs: Jessica Beekman, US Food and Drug Administration, USA; and Jan Kuhlman, SGS Germany GmbH, Germany
This session focuses on the analysis of trace contaminants including processing contaminants in fats and oils. While MCPD and glycidyl esters still dominate the discussion regarding the occurrence of trace contaminants in food oils, the reporting on emerging food oil contaminant issues is strongly encouraged. Presentations will range in scope and may include topics related to analytical methodologies for sample analysis, occurrence of contaminants in oils and foods, and/or potential impacts of processing on contaminant formation.

Biotechnology

Advances in Enzyme Processing Technologies (joint session with Processing Division)
Chairs: Long Zou, Bunge, USA; and Leslie Kleiner, Roquette, USA
No one can deny the current and tremendous future of enzymes in processing to improve oil quality and reduce operative expenses. Experts in this field, from operators to enzyme producers and process technologists, will explain important details of their use, in terms of enzyme characteristics and process/equipment topics, among others.

Biocatalysis I
Chairs: Ching Hou, USA; and Jun Ogawa, Kyoto University, Japan
“Biocatalysis” is defined as the use of biocatalysts, such as whole microbial cells or enzymes, in aqueous or non-aqueous systems, in their free or immobilized forms, to produce useful products. It also includes enzyme technology, fermentation, product recovery and gene manipulation (from National Advanced Technology Program, Catalysis and Biocatalysis Section, US Department of Commerce, 1997). The emphasis of Biocatalysis I & II is on the substrates and products that are oils or oil-related materials. Biocatalysis papers related to other AOCS technical interest areas, such as Protein and Co-Products or Health and Nutrition, will also be considered. This year Biocatalysis I will include oleochemicals and novel bioprocesses.

Biocatalysis II
Chairs: Masashi Hosokawa, Hokkaido University, Japan; and Lu-Kwang Ju, University of Akron, USA
“Biocatalysis” is defined as the use of biocatalysts, such as whole microbial cells or enzymes, in aqueous or non-aqueous systems, in their free or immobilized forms, to produce useful products. It also includes enzyme technology, fermentation, product recovery and gene manipulation (from National Advanced Technology Program, Catalysis and Biocatalysis Section, US Department of Commerce, 1997). The emphasis of Biocatalysis I & II is on the substrates and products that are oils or oil-related materials. Biocatalysis papers related to other AOCS technical interest areas, such as Protein and Co-Products or Health and Nutrition, will also be considered. Biocatalysis II will include functional foods, natural oleo-substances and bio-resource-derived oleo-materials.

Biofuels (joint session with Industrial Oil Products and Processing Divisions)

Biopolymers (joint session with Industrial Oil Products Division)
Chairs: Rick Ashby, USDA, USA; and Rongpeng Wang, CVC Thermoset Specialties, USA

Biosurfactants and Environmentally Friendly Ingredients (joint session with Surfactants and Detergents Division)
Chairs: Doug Hayes, University of Tennessee, USA; and Sujan Singh, Arkema, Inc., USA

General Biotechnology
Chairs: Long Zou, Bunge, USA; and Zheng Guo, Aarhus University Denmark
Presentations will include both specific and broad-range topics of lipid-based biotechnology. Information discussed will include current progress in the general area of biotechnology.

Plant and Algae Lipid Biotechnology and Genomics
Chairs: Jay Shockey, USDA, USA; and Tim Durrett, Kansas State University, USA
Advances in systems and synthetic biology technologies have enabled complementary and synergistic approaches to redesign oil biosynthetic pathways in plants and algae. These technologies will improve the oil content and fatty acid composition in plants and algae to provide the food, feed and oleochemical precursors for a growing global population. Presenters should address recent advances in modifying oil composition and accumulation in plants and algae through metabolic engineering, genomics and other related approaches.

Biotechnology Poster Session
Chairs: Byung Hee Kim, Sookmyung Women's University, Korea; and Shigenobu Kishino, Kyoto University, Japan
The poster session will feature both specific and broad-range topics of lipid-based biotechnology. Students who are presenting a poster will be considered for an opportunity to present their research in a 5-minute “elevator talk” during the general poster session.

Edible Application Technology

Crystallization Behavior of Fats and Oils
Chairs: Alejandro Marangoni, University of Guelph, Canada; and Kiyotaka Sato, Hiroshima University, Japan
Crystallization is one of the cornerstones of lipid chemistry. This session discusses the fundamentals of fat crystallization through basic principles, recent findings, latest analytical tools, modelling systems and so forth.

Implication of Lipid Structuring in Food Application
Chairs: Kaustuv Bhattacharya, DuPont, Denmark; and Jose Trujillo, Chemtech, Peru

Structural Determinates of the Metabolic Response for Lipids  (joint session with Health and Nutrition Division)
Chairs: Mike Rogers, University of Guelph, Canada; and Pamela Hutton, Bunge Oils, USA
This session will delve into topics pertaining to the metabolic response of lipids and how processing, chemistry, biology and physics alters the biological response of lipids. Length scales from nano to macro have the ability to influence bioavailability and alter the lipemic response in various food technologies. This is a rapidly emerging area that requires thoughtful considerations into both the positive and negative impactions of different lipids in our food supply.

Phase Transition and Interfacial Phenomena in Complex Food Systems
Chairs: Dérick Rousseau, Ryerson University, Canada; and Ravin Gnanasambadam, Land O'Lakes, Inc., USA

Plant Protein Utilization in Food Products (joint session with Protein and Co-Products Division)
Chairs: Pam Ismail, University of Minnesota, USA and Graciela Padua, University of Illinois, USA
This session focuses on using plant protein isolates as functional ingredients in developing novel food products. Proteins from pulses, oilseeds and nuts will be considered.

Structuring of Liquid Oils for Low SAFA and Non-trans Applications
Chairs: Jorge Fernando Toro Vazquez, UASLP-FCQ, Mexico; and Nils Hinrichsen, Archer Daniels Midland, Co., USA
The removal of trans fat and reduction of saturated fats have encouraged the study of alternatives for structuring vegetable oils. This session discusses the compounds and techniques proposed for structuring liquid oils or emulsions and the physicochemical and/or functional properties of these systems. Studies using edible waxes, wax esters, phospholipids or cellulose derivatives etc., using principles of lipid gel formation are also included in this session.

Edible Applications Technology Poster Session
Chairs: Farnaz Maleky, Ohio State University, USA

Health and Nutrition

Bioactive Lipids (joint session with Phospholipid Division)
Chair: Samia Mezouari, Research & Consulting, Food Science R&D, Canada

Brain Health and Function
Chairs: Eric Murphy, University of North Dakota, USA; and Charles J. Nider, Abitec Corp., USA

Dairy Fatty Acids and Health
Chairs: Moises Torres-Gonzalez, National Dairy Council, USA; and Ignacio Vieitez, PEDECIBA Quimica-UdelaR, Uruguay
Dietary guidelines recommend consuming low-fat and fat-free dairy foods to prevent cardiovascular disease (CVD). However, emerging evidence suggests that whole-fat dairy foods might be associated with a lower risk of CVD and other metabolic diseases. Some studies suggest that fatty acids found in dairy fat might be behind those potential benefits. This session will present the main advances in this area.

General Health and Nutrition Session
Chairs: Matt Picklo, USDA, ARS, USA; and Elisa Di Stefano, University of Ottawa, Canada
This session is dedicated to up-to-date, high-quality research relevant to the broad field of lipid metabolism and health. Studies of interest cover all aspects of experimental nutrition, physiology and biochemistry in humans and animals, as well as in vitro and in silico studies unveiling the mechanisms of lipid physiology in human health.

Structural Determinates of the Metabolic Response for Lipid  (joint session with Edible Applications Technology Division)
Chairs: Mike Rogers, University of Guelph, Canada; and Pamela Hutton, Bunge Oils, USA
This session will delve into topics pertaining to the metabolic response of lipids and how processing, chemistry, biology and physics alters the biological response of lipids. Length scales from nano to macro have the ability to influence bioavailability and alter the lipemic response in various food technologies. This is a rapidly emerging area that requires thoughtful considerations into both the positive and negative impactions of different lipids in our food supply.

Lipids and Inflammation
Chairs: Eric Murphy, University of North Dakota, USA; and Ernesto Hernandez, Advanced Lipid Consultants, USA

Health and Nutrition Poster Session

Industrial Oil Products

Biofuels (joint session with Biotechnology and Processing Divisions)

Biorefinery Technology and Catalysis (joint session with Processing Division)
Chairs: Helen Ngo, USDA, ARS, USA; and Kris Knudson, Crown Iron Works, USA
This session features speakers from both academia and industry highlighting advances in process technology, separations, catalysis, biocatalysis and synthetic biology as applied to the production of biofuels and specialty bioproducts.

Biopolymers (joint session with Biotechnology Division)
Chairs: Rick Ashby, USDA, USA; and Rongpeng Wang, CVC Thermoset Specialties, USA

Oleochemicals and Green Chemistry
Chairs: Zheng Guo, Aarhus University, Denmark; and Darrell Sparks, Mississippi State University, USA
Developing more sustainable methods for producing oleochemicals continues to be an area of emphasis among lipid scientists. Therefore, this session seeks submissions focused on novel chemical/biological synthesis pathways, replacement/reduction of environmentally harsh reagents or wastes, or use of new feedstocks that promote the sustainability of existing technologies. Constructing and developing novel one-pot or cascade reaction systems by combining chemical catalysis/biocatalysis for biochemicals production in a manner of better atom-economy is also welcome.

Industrial Oil Products Poster Session
Jerry King, Critical Fluid Symposia, USA

Lipid Oxidation and Quality

Advanced Analytical Techniques for Lipid Oxidation (joint with Analytical Division)
Chairs: Rick Della Porta, Pepsico / Frito-Lay, USA; and Matt Fhaner, University of Michigan, USA
This session will focus on the breadth of analytical techniques for monitoring lipid oxidation and will aim to include an array of methodologies from the fields of spectroscopy, separations, spectrometry and electrochemistry.

Antioxidant Mechanism of Action and Activity
Chairs: Fereidoon Shahidi, Memorial University of Newfoundland, Canada; and Zhuliang Tan, DSM Nutritional Products, Canada
This session will highlight oxidation in food and biological systems and their control by the use of antioxidants in different food systems. Thus, bulk oils, emulsion systems, low-moisture foods and complex food/feed products will be considered to explore mechanisms involved in their oxidation and the role that antioxidants play in oxidation control with special attention to food matrix effect and minor components and storage conditions with respect to light and presence of other oxidation catalysts.

Development of Novel Antioxidants
Chairs: John Sander, Kemin Agrifood, USA; Min Hu, DuPont Nutrition & Heath, USA; and Yu Zhao, Pennsylvania State University, USA
This session aims to discuss isolation, purification, identification and development of novel antioxidants as well as assessment of antioxidant activity in various food systems such as bulk oils, food emulsions, low-moisture foods and complex food products. The discussion will also include innovative delivery methods that enhance the efficacy of traditional antioxidants, as well as new applications of traditional antioxidants. In addition, presentations will examine the global regulatory requirements for new antioxidants approaching the commercial marketplace.

Effect of Processing on Lipid Oxidation in Oils and Fats and Lipid-containing Foods (joint session with Processing Division)
Chairs: Namal Senanyake, Camlin Fine Sciences, USA; and Sean Liu, USDA ARS, USA
Lipid oxidation can have an adverse effect on the overall quality and stability of bulk oils and fats, emulsions, and lipid-bearing foods. Various processing technologies, processing conditions and storage conditions are important for controlling oxidative deterioration in these products. This session will focus on the effect of processing technologies, processing conditions and storage conditions on oxidative stability of various oils, fats, emulsions and lipid-containing food products.

Frying Oils: Industry Perspective and Novel Solutions
Chairs: Shawn Pan, Bunge North America, USA; and Cindy Tian, Kalsec, Inc., USA
Significant research has been conducted on frying oils and technologies yet conclusions from this research are not always applicable in the real world. Therefore, this session aims to look at frying chemistry from the industry perspective and discuss the disconnection between research and application, as well as possible solutions to bridge the gaps. The session will also discuss novel ways to stabilize frying oil and fried food.

Oxidation in Plant Protein Foods
Chairs: Michelle Peitz, Archer Daniels Midland, Co., USA; David Johnson, Kalsec Inc., USA; and Minwei Xu, North Dakota State University, USA
Protein consumption continues to grow as consumers associate health benefits of protein in the diet. Along with this is an increase in focus on plant-based protein sources. With an increase in the variety of plant sourced proteins being used in the market place, comes a diverse set of new oxidization awareness and requirements. This session looks to include considerations for various proteins related to oxidation, ways to control and validation mechanisms.

Chemical and Sensory Methods to Predict Food Stability (joint session with Analytical Division)
Chairs: Lan Ban, Kemin Food Technologies Inc., USA; and David Pinkston, Kellogg Co., USA
This session will discuss the correlation between oxidative stability of food and sensory/analytical evaluation.

Specialty Oils: Phytochemicals, Extraction and Oxidative Stability
Chairs: Hong-Sik Hwang, USDA, ARS, NCAUR, USA; Alex Kripps, Caldic, USA; and Ignacio Vieitez, PEDECIBA Quimica-UdelaR, Uruguay
The focus of this session is on the properties and uses of specialty oils. Phytochemicals, extraction, composition and oxidative stability of these oils are the main topics to discuss.

Lipid Oxidation and Quality Poster Session

Phospholipid

New Source Phospholipids: Their Process, Characteristics and Applications
Chairs: Matthias Rebmann, Perimondo, USA; Sara Koohikamali, University of Houston, USA; and Sergiy Shulga, Institute for Food Biotech & Genomics, Ukraine
The research and development of new phospholipids from high oleic oilseeds, non-traditional new crops and animal sources will be discussed.

New Trends in Lecithin Process, Modification and Applications
Chairs: Moghis Ahmad, Jina Pharmaceuticals Inc., USA; and Swapnil Jadhav, Archer Daniels Midland Co., USA
This session covers the new product and process development of traditional lecithins through fractionation, derivatization and blending as well as their novel applications.

Novel and Advanced Methodology in Phospholipid Analyses
Chairs: Kristie Adams, Spectral Service AG, Germany; and Sheher Mohsin, Agilent, USA
Method development for phospholipid analyses, including quantitative and qualitative methods, will be addressed in this session.

Phospholipids as Delivering System of Bioactive Compounds for Foods and Pharmaceutical Applications
Chairs: Xuebing Xu, Wilmar Global R&D Center, China; and Ernesto Hernandez, Advanced Lipid Consultants, USA
This session covers the original research and development of phospholipids as ingredients and carriers in delivery of bioactive compounds in food, beverage, nutraceutical and pharmaceutical applications.

Phospholipid Divisions Poster Session
Chairs: Sheher Mohsin, Agilent, USA; and Shawn Pan, Bunge, USA
Phospholipids division poster session invites all original research and development related to phospholipids in discovery, manufacturing, application and analytical.

Processing

Advances in Enzyme Processing Technologies (joint session with Biotechnology Division)
Chairs: Leslie Kleiner, Roquette America Inc., USA; and Long (Joe) Zou, Bunge Creative Solutions Center, USA
No one can deny the current and tremendous future of enzymes in processing to improve oil quality and reduce operative expenses. Experts in this field, from operators to enzyme producers and process technologists, will explain important details of their use, in terms of enzyme characteristics and process/equipment topics, among others.

Biofuels (joint session with Biotechnology and Industrial Oil Products Divisions)

Biorefinery Technology and Catalysis (joint session Industrial Oil Products Division)
Chairs: Helen Ngo, USDA, ARS, USA; and Kris Knudson, Crown Iron Works, USAThis session features speakers from both academia and industry highlighting advances in process technology, separations, catalysis, biocatalysis and synthetic biology as applied to the production of biofuels and specialty bioproducts.

China Section and Processing Division Session
Chairs: Mike Boyer, AWTMS, USA; and Xuebing Xu, Wilmar Global R&D Center, China

Effect of Processing on Lipid Oxidation in Oils and Fats and Lipid-containing Foods (joint session with Lipid Oxidation and Quality)
Chairs: Namal Senanyake, Camlin Fine Sciences, USA; and Sean Liu, USDA, ARS, USA
Lipid oxidation can have an adverse effect on the overall quality and stability of bulk oils and fats, emulsions, and lipid-bearing foods. Various processing technologies, processing conditions and storage conditions are important for controlling oxidative deterioration in these products. This session will focus on the effect of processing technologies, processing conditions and storage conditions on oxidative stability of various oils, fats, emulsions and lipid-containing food products.

New Technologies for Oil Processing
Chairs: Farah Sköld, Solex Thermal Science, Inc., Canada; and Mehmet Tulbek, AGT Food and Ingredients, Inc., Canada
One of the most anticipated sessions year by year. Clearly, all efforts of oil processors are focused on reducing operating expense, increasing profit margin, improving oil quality and valorizing co-products. In this session, new technological breakthroughs (equipment and software) will be presented by key speakers from industry and academia, with topics covering the entire oil processing-chain.

Expert Insights in Seed and Oil Processing Technologies
Chairs: Gijs Calliauw, Desmet Ballestra Group, Belgium; and Bill Younggreen, Alfa Laval, Inc., USA
The selected speakers of this session will dig into key features of process conditions and technologies to bring the audience the why’s and how’s of seed preparation and crude oil processing. With eager speakers to explain the insights of processing, the topics of this session will cover features of preparation, extraction, refining, and modification processes and technologies. This session will increase audience knowledge reservoir on topics with never-before-given information.

Processing Division Poster Session

Protein and Co-Products

Biotransformation of Proteins
Chairs: Xiaonan Sui, Northeast Agricultural University, China; and Buddhi Lamsal, Iowa State University, USA
This session focuses on enzymatic and microbial transformation of proteins to generate functional biomaterials, emerging properties and applications of enzymatically hydrolyzed proteins (e.g., self-assembly), and structural and functional changes of proteins during digestion.

Emerging Sources of Proteins
Chairs: Andrea Liceaga, Purdue University, USA; and Lamia L'Hocine, Agriculture & Agri-Food, Canada
This session will address the opportunities and challenges associated with non-traditional, emerging protein sources, including plant and non-plant proteins. The session will focus on aspects related to the nutritional, techno-functional and bioactive quality of the proteins; food, feed and pharmaceutical applications; and safety and allergenicity.

General Protein and Co-Products
Chairs: Nandika Bandara, Dalhousie University, Canada; and Apollinaire Tsopmo, Carleton University, Canada
Speakers in this session will present a combination of interdisciplinary research and technology advancement in protein and co-products from oilseed and other agricultural sources with a general interest to both the academic and industry communities.

Plant Protein Utilization in Food Products (joint session with Edible Applications Technology Division)
Chairs: Pam Ismail, University of Minnesota, USA and Graciela Padua, University of Illinois, USA
This session focuses on using plant protein isolates as functional ingredients in developing novel food products. Proteins from pulses, oilseeds and nuts will be considered.

Processing and Non-Food Applications of Proteins
Chairs: Keshun Liu, USDA ARS, USA; Jianping Wu, University of Alberta, Canada; and Yonghui Li, Kansas State University, USA
Proteins have many valuable end-uses, which can generally be categorized as food and non-food uses. This session provides updates on research related to non-food uses of proteins, with a focus on the processing and applications of proteins from any source as ingredients for pet food, animal feed (including aquafeed) and industrial materials.

Protein Assessment Methods (joint session with Analytical Division)
Chairs: Janitha Wanasundara, Agriculture and Agri-Food, Canada; Denis Chereau, IMPROVE, France; and Sneh Bhandari
This session will address opportunities and challenges associated with protein assessment, including methods for amino acid analysis, quantitative protein assessment, protein functional property, analysis of anti-nutritional factors associated with plant proteins and protein nutritional quality assessment.

Protein Biofunctions
Chairs: Kaustav Majumder, University of Nebraska, USA; Hitomi Kumagai, Nihon University, Japan; and Hisham Ibrahim, Kagoshima University, Japan
This session will address bio-functions of proteins and protein derived-peptides of plant and animal origin. It will be focusing on aspects related to the bioactivities such as reduction of allergenicity and antihypertensive activities. Besides, structural modifications of proteins and peptides with the objective of enhancing their functions will be included. This session will also focus on detection and characterization of functional food proteins and peptides.

Proteins in Delivery Functions
Chairs: Lingyun Chen, University of Alberta, Canada; and Chibuike Udenigwe, University of Ottawa, Canada
This session will address the emerging roles of proteins in the encapsulation and delivery of bioactive compounds, including the design, characterization and biological behaviour of the protein (nano)delivery systems.

Protein and Co-Products Poster Session
Chairs: Mila Hojilla-Evangelista, USDA, ARS, USA; and Bishnu Karki, South Dakota State University, USA

Surfactants and Detergents

Analytical and Performance Determination

Biosurfactants and Environmentally Friendly Ingredients (joint session with Biotechnology Division)
Chairs: Doug Hayes, University of Tennessee, USA; and Sujan Singh, Arkema, Inc., USA

Disinfectants and Preservatives

Floor Care

General Surfactants

Household Cleaning Trends

Trends in Clothing / Trends in Machines

Trends in I & I Cleaning

Surfactants and Detergents Poster Session