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.

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.

General Analytical
Chair: Torben Küchler, Eurofins Analytik GmbH, Germany; and Pielruigi Delmonte, US Food and Drug Administration, USA
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
Chairs: Francesca Giuffrida, Nestec SA, Switzerland; and Bernd Diehl, Spectral Service AG, Germany
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.

Proposed Updates to AOCS Official Methods, including Green Chemistry
Chairs: Susan Seegers, Bunge North America, USA; and Cynthia Srigley, US Food and Drug Administration, 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: Sneh Bhandari, Merieux Nutrisciences, USA; 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.

PUFA and Fat Soluble Vitamin Analysis, with Emphasis on Nutrition Labeling
Chair: Jillonne Kevala, US Food and Drug Administration, USA

Rapid Methods of Analysis, including Portable Devices
Chair: Kangming Ma, Eurofins QTA Inc., USA; and Hongshun Yang, National University of Singapore, Singapore
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.

Analytical Poster Session

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: Oleochemicals and Novel Bioprocesses
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 Functional Foods and Natural and Derived Oleo-materials
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)
Chairs: Franck Dumeignil, Lille University, France; Megan Hums, USA; and Xiapfei Ye, University of Tennessee, USA
Biofuels produced from oils, fats or by-products of the oil plants value chain can offer sustainable alternatives to fossil fuels. Presentations investigate recent advances in biofuels production. Potential topics include, but are not limited to, biomass pre-treatment, enzymatic and catalytic processing, thermochemistry, carbon footprint analysis, optimization of biofuels, new feedstock, etc.

Biopolymers (joint session with Industrial Oil Products Division)
Chairs: Rick Ashby, USDA, USA; and Rongpeng Wang, CVC Thermoset Specialties, USA
Vegetable oils are one of many classes of renewable materials that are currently being studied as precursors for a more sustainable polymer industry. Information discussed in this session will focus on recent efforts in designing and developing novel monomer- or polymer-related materials from oils, fats, or other bio-renewable materials.

Biosurfactants and Environmentally Friendly Ingredients (joint session with Surfactants and Detergents Division)
Chairs: Doug Hayes, University of Tennessee, USA; and Sujan Singh, Arkema, Inc., USAIn recent years, there has been a significant amount of research into the production of surfactants and other cleaning actives, such as using natural feedstocks. In addition, surfactants and actives that have a lower environmental impact after use have become significantly more consumer relevant. This joint session with the BIO Division will focus on recent advancements in both 100% biorenewable materials, partially biorenewable materials and those materials that have little to no impact on the environment after use. Processes to make these materials and finished molecule attributes will also be covered.

General Biotechnology — Novel Lipids and Proteins
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 Timothy 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. The first half of this session discusses the fundamentals of triglyceride and fat crystallization through basic principles and models, recent findings, latest analytical tools among others. The second half of this session is devoted to cocoa butter and confectionery fat crystallization, phase behavior and polymorphism.

Implication of Lipid Structuring in Food Application
Chairs: Kaustuv Bhattacharya, DuPont, Denmark; and Jose Trujillo, Chemtech, Peru
Application of fat crystallization can be seen in all segments of the food industry. This session discusses the implication and utilization of fat crystallization in food applications for textural and organoleptic attributes. It includes role of fat selection, role of food ingredients and effect of food processing on product structuring for confectionery, bakery, margarines, ice cream etc.

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 Gnanasambandam, Land O'Lakes, Inc., USA
This session will focus on the multi-scale structuring of multicomponent foods and its influence on functionality, with particular onus on the role of surfaces and interfaces on relevant phenomena such as phase transitions, rheology and structure formation. Examples discussed will include gels, emulsions and foams. Industry-relevant topics such as clean label formulations, natural ingredients and optimized structure formulation will be discussed.

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
Chair: Farnaz Maleky, Ohio State University, USA

Health and Nutrition

Brain Health and Function
Chairs: Eric J. 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: Matthew 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 Lipids  (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 J. 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)
Chairs: Franck Dumeignil, Lille University, France; Megan Hums, USA; and Xiapfei Ye, University of Tennessee, USA
Biofuels produced from oils, fats or by-products of the oil plants value chain can offer sustainable alternatives to fossil fuels. Presentations investigate recent advances in biofuels production. Potential topics include, but are not limited to, biomass pre-treatment, enzymatic and catalytic processing, thermochemistry, carbon footprint analysis, optimization of biofuels, new feedstock, etc.

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
Vegetable oils are one of many classes of renewable materials that are currently being studied as precursors for a more sustainable polymer industry. Information discussed in this session will focus on recent efforts in designing and developing novel monomer- or polymer-related materials from oils, fats, or other bio-renewable materials.

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.

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.

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 High 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.  While animal-based protein sources remain widespread in use, there is an increased  focus on plant based protein sources as consumers look to healthier and more sustainable options.  With an increase in the variety of 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 oxidation, and validation mechanisms.

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 and Bioactive Lipids in Foods and Pharmaceutical Applications
Chairs: Samia Mezouri Research & Consulting, Food Science R&D, Canada;  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)Chairs: Franck Dumeignil, Lille University, France; Megan Hums, USA; and Xiapfei Ye, University of Tennessee, USA
Biofuels produced from oils, fats or by-products of the oil plants value chain can offer sustainable alternatives to fossil fuels. Presentations investigate recent advances in biofuels production. Potential topics include, but are not limited to, biomass pre-treatment, enzymatic and catalytic processing, thermochemistry, carbon footprint analysis, optimization of biofuels, new feedstock, etc.

Biorefinery Technology and Catalysis (joint session Industrial Oil Products 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.

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.

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.

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.

Processing of Oils and Fats in China and the US  (joint session with AOCS China Section)
Chairs: Michael J. Boyer, AWTMS, USA; and Xuebing Xu, Wilmar Global R&D Center, China
Processing of fats and oils in China and the US. The session will focus on challenges and similarities that reflect culture and technology for raw materials, transportation and final products in China, US and other international locations

Processing Division Poster Session
Alan Paine, Desmet Ballestra, Belgium

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
Chairs: Robert Nolles, CoSun, USA; and Rick Theiner, Evonik Industries, USA
This session will show new and unique methodologies developed to quantify the complex world of surfactants and cleaning performance. Cutting-edge techniques will be showcased.

Biosurfactants and Environmentally Friendly Ingredients (joint session with Biotechnology Division)
Chairs: Doug Hayes, University of Tennessee, USA; and Sujan Singh, Arkema, Inc., USA
In recent years, there has been a significant amount of research into the production of surfactants and other cleaning actives, such as using natural feedstocks. In addition, surfactants and actives that have a lower environmental impact after use have become significantly more consumer relevant. This joint session with the BIO Division will focus on recent advancements in both 100% biorenewable materials, partially biorenewable materials and those materials that have little to no impact on the environment after use. Processes to make these materials and finished molecule attributes will also be covered.

Disinfectants and Preservatives
Chairs: Nancy Falk, Clorox, USA; and Andrew Guttentag, Church and Dwight Co., USA
As consumers and professional environments have higher and more complicated demands for disinfectancy and product preservation, the technology is evolving. For disinfectancy, the continued problems of organisms such as C. difficile and MRSA, and the consumer demands of shorter contact time, less harsh chemicals and the like, require advances in technology. For product preservation, ever-evolving regulations and consumer wants mean changes in technology as well.

Floor Care
Chair: Yvon Durant, Itaconix Corp., USA
Recent advances in floor care include longer wear additives, shine manipulation, non-streaking and care for modern flooring materials. In addition, autonomous equipment and other ease of use applications systems - and the formulations they include - have ushered in a new demand on ingredient efficacy and chemical exposure.

General Surfactants I
Chairs: Michael Miguez, Shell Global Solutions, USA; and Sarah Shepherd, Novozymes, USA
This session will cover a broad range of topics related to surfactant use and properties related to surfactant use. The eclectic mix found in this session should keep audience members engaged and thinking.

General Surfactants II: Surfactant Synthesis and Fundamental Properties
Chairs: Sanja Natali, ExxonMobile Chemical, USA; and George Smith, Sasol, USA
Academic and industrial researchers continue to explore new surfactant possibilities. This session will highlight some of those efforts from both the synthesis and fundamental physical property aspects.

Trends in Clothing / Trends in Machines
Chairs: Hongwei Shen, Colgate-Palmolive Co., USA; and Erika Szekeres, People Against Dirty, USA
Recent changes to consumer clothing textiles have significantly changed laundry detergent demands. The athleisure style trend, and the modern materials incorporated in this clothing, is much different than the tradition cotton and poly-cotton substrates. These modern materials will be discussed, and how they effect detergents.
     Consumer washing machines continue the changeover to high-efficiency machines, and other changes continue to be studied from custom load setting to automated ingredient additions. Future trends will be discussed, and how they will affect the detergent industry.

Trends in Household Cleaning
Chairs: Mark Sivik, Procter & Gamble, USA; and Brian Sansoni, American Cleaning Institute, USA
As consumers and professional environments have higher and more complicated demands for disinfectancy and product preservation, the technology is evolving. For disinfectancy, the continued problems of organisms such as C. difficile and MRSA, and the consumer demands of shorter contact time, less harsh chemicals and the like, require advances in technology. For product preservation, ever-evolving regulations and consumer wants mean changes in technology as well.

Trends in Industrial and Institutional Cleaning
Chairs: Michael Tate, Dow Chemical Co., USA; and Juan Goncalves, Diversey, USA
By some projections, global demand for industrial and institutional (I&I) cleaning chemicals is projected to increase to $46.3 billion in 2018, with $12 billion in the US alone. This increase will be driven by growing interest in preventing the spread of disease in healthcare and food markets. This increase will benefit disinfectants and sanitizers the most. Aging populations across the world will put an increased focus on keeping healthcare environments clean. Producers are increasingly focusing on cleaning systems that optimize cleaning chemical usage and reduce waste. Additionally, the growing adoption of cleaning chemical products with added benefits, such as environmental sustainability claims or low health risks, will support demand. The broad range uses, companies and requirements — including cleaning performance, bio and renewable actives — will be discussed.

Surfactants and Detergents Poster Session