Technical Program

Program Organizer: Lisa Clement, Senior Research Chemist, Cargill Inc, USA

Dutton Award Session
Celebrate the achievements in the analysis of oils, fats, and lipids at the Dutton Award Session. This session recognizes significant contributions to the field, followed by research presentations that highlight the latest advancements in lipid analytical chemistry. Join to share your insights and honor excellence.
Session Chairs:
Lisa Clement, Senior Research Chemist, Cargill Inc, USA

Trace Contaminants I: MOSH/MOAH
Delve into the complex world of mineral oil hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) in this focused session. Explore cutting-edge analytical methods, risk assessments, and regulatory perspectives related to these critical contaminants impacting food safety and quality.
Session Chairs:
Giorgia Purcaro, Professor, Gembloux Agro-Bio Tech, University of Liege, Belgium
Sarah Prebihalo, Chemist, U.S. Food and Drug Administration, USA

Trace Contaminants II: Trace Contaminants
This session continues the exploration of trace contaminants in oils and fats, covering emerging contaminants and advanced detection techniques. Present your research on the occurrence, identification, and mitigation strategies for these contaminants to safeguard consumer health.
Session Chairs:
Jessica Beekman, Research Chemist, U.S. Food and Drug Administration, USA
Jan Kuhlmann, SGS Germany GmbH, Hamburg, Germany

Trace Contaminants III: Emerging Contaminants 
This session expands the discussion on emerging contaminants in lipid systems. Topics include novel detection technologies, risk evaluation, and mitigation strategies for newly identified or poorly understood contaminants affecting food and environmental safety.
Session Chairs:
Jan Kuhlmann, SGS Germany GmbH, Hamburg, Germany
Jessica Beekman, Research Chemist, U.S. Food and Drug Administration, USA

Advanced Methods of Analysis including Lipidomics 
Investigate the latest innovations in lipidomics through advanced analytical techniques. This session highlights state-of-the-art methodologies for characterizing and quantifying lipids in various matrices, emphasizing their application in biological, food, and industrial contexts.
Session Chairs:
Baoru Yang, Professor, University of Turku, Finland
Boone Prentice, Associate Professor, University of Florida, USA

Authentication of Edible Oils 
Examine the evolving techniques for authenticating edible oils, with a spotlight on the integration of artificial intelligence. This session covers new analytical methods and AI-driven approaches to ensure the authenticity, quality, and traceability of edible oils in a global market.
Session Chairs:
Selina Wang, University of California, Davis, USA
Lorna De Leoz, Global Food Market Director, Agilent Technologies, USA

High Value Oils 
This session explores analytical approaches for characterizing high-value oils, including specialty, exotic, and nutraceutical oils. Topics include compositional analysis, quality assessment, and methods to ensure purity and functionality in premium oil products.
Session Chairs:
Jill Moser, Research Chemist, USDA ARS NCAUR, United States
Gina Clapper, Principal Scientist, US Pharmacopeia, USA
Yao Lu, DSM-Firmenich, USA

Lipids as Functional Ingredients in Pharmaceuticals and Foods 
This session focuses on the analytical characterization of lipids used as functional ingredients in pharmaceutical and food systems. Topics include structural analysis, bioavailability, stability, and the role of lipids in enhancing delivery, texture, and health benefits in emulsions, supplements, and therapeutic formulations.
Session Chairs:
David Pinkston, J. David Pinkston, Decatur, USA
Jinping Dong, Cargill, USA
Flávia Adaís Rocha dos Santos, Department of Food and Human Nutritional Sciences, University of Manitoba, Canada

General Analytical Methods
This session welcomes research on analytical approaches not covered in other sessions.
Session Chairs:
Lisa Clement, Senior Research Chemist, Cargill Inc, USA
Pierluigi Delmonte, Human Foods Program, US Food and Drug Administration, USA

Lipidomics and Lipid Oxidation
Joint session with Health & Nutrition Division
Recent discoveries on the use of cutting-edge techniques for studying lipid oxidation and its impact on food quality. The role of lipid oxidation products on product safety and human health will be explored.
Session Chairs:
Karen M. Schaich, Professor, Rutgers University, USA
Ignacio Vieitez, Professor, Universidad de la Republica (Udelar), Uruguay

Novel Methods to Measure Lipid Oxidation and Antioxidant Activity
Joint session with Lipid Oxidation and Quality Division
Presents the latest advances in methodologies for assessing lipid oxidation and antioxidant effectiveness. This session highlights new analytical tools and techniques, including rapid assays, in situ monitoring, and high-throughput screening.
Session Chairs:
Matthew Fhaner, Associate Professor, University of Michigan, USA
Felix Aladedunye, Frito Lay North America/Univ Manitoba, USA

Protein Characterization, Identification and Purification Techniques
Joint session with Protein & Co-Products Division
This session covers the development and implementation of standardized analytical methods for protein analysis. Topics include methods for determining protein content, quality, and functionality in food and non-food applications, ensuring accuracy and comparability across the industry.
Session Chairs:
Rada Gajadeera, Senior Scientist, Cargill Minneapolis Research & Development Center, USA
Frederic Baudouin, Project Manager, Improve SAS, France

Managing Processing Contaminants: Methodology and Mitigation Approaches
Joint session with Processing Division
Focusing on advancements in the detection and reduction of processing contaminants, this session will cover novel methodologies, regulatory considerations, and best practices for mitigation. Discussions will include solutions to manage contaminants in oils and lipid-based food products.
Session Chairs:
Carlos Martin Alberca, Sr. Scientist for Contaminants and Lipid Analytical, Cargill B V, Netherlands
Fernanda Furlan, Assistant Professor of Analytical and Food Chemistry, Department of Food Science and Nutrition, University of Minnesota, USA

Analytical Poster Session
Visual display of up-to-date, high-quality research relevant to analytical methods.

Program Organizer: Monica Henry, Scientist, Amano Enzyme, USA

Biocatalysis
This session covers both foundational and advanced aspects of biocatalysis, focusing on the use of enzymes and microorganisms in novel bioprocesses. Present your research on enzyme engineering, process optimization, and industrial applications, highlighting the integration of biocatalysis into sustainable production systems for environmentally friendly chemicals, materials, and fuels.
Session Chairs:
Tsunehiro Aki, Professor, Hiroshima University, Japan
Luke Ju, Distinguished Professor, University of Akron, USA
Shigenobu Kishino, Associate Professor, Kyoto University, Japan

Biorenewable Polymers
Delve into the synthesis and application of polymers derived from renewable, lipid-based precursors. This session highlights advances in developing biorenewable polymers that mimic traditional petroleum-based products, with applications in various industries seeking sustainable alternatives.
Session Chairs:
Rick Ashby, Research Microbiologist, USDA ARS ERRC, USA
Eric Cochran, Professor, Iowa State University, USA
Beth Schubert, Principal Scientist, Procter & Gamble, USA

General Biotechnology
New areas of research or approaches not covered in other sessions related to biotechnology.
Session Chairs:
Nadeem Akhtar, Scientist, CBS Bio Platforms Inc, Canada
Ahmad Parveez Ghulam Kadir, Malaysian Palm Oil Board, Malaysia
Minghong Yang, Scientist, Amano Enzyme, USA

Advances in Biotechnology Across Industries
This session explores the broad application of biotechnology in various industries, from food and agriculture to pharmaceuticals and environmental management. Share your latest research on how biotechnology drives innovation, sustainability, and efficiency across diverse sectors.
Session Chairs:
Monica Henry, Scientist, Amano Enzyme, USA
Manasi Bhate, IFF, USA
John Harp, Staff Scientist & PMT Chair, Novonesis

New Crops for Oils/Feedstock Engineering
Joint session with Industrial Oil Products Division
This session focuses on the development and engineering of new crop varieties as sustainable sources of oils and feedstocks. Discuss the latest research in metabolic engineering, crop breeding, and the potential of novel oilseed crops to meet the growing demand for renewable resources.
Session Chairs:
Vanessa Zhang, Assistant Research Professor, University of Missouri, USA
Helen Zhao, Director, Procter & Gamble, USA

Biotechnologies for Valorization and Characterization of Food Proteins and Co-Products
This session highlights the latest biotechnological innovations in the valorization of food proteins and co-products. Topics will include enzyme technology, fermentation, and microbial processes aimed at enhancing the functionality and value of protein-rich food by-products.
Session Chairs:
Pankaj Bhowmik, Research Officer and Scientific Support Lead, National Research Council of Canada, Canada
Hongbing Fan, Assistant Professor, University of Kentucky, USA
Laura Castellanos, Graduated Research Assistant, Ohio State University, USA

Microbial Lipids for Foods
Joint session with Edible Applications Technology Division
This session explores technologies and applications related to microbial-derived lipids. Topics include strain development, fermentation optimization, and the use of microbial oils as sustainable alternatives in food systems, with emphasis on functionality and nutritional value.
Session Chairs:
Serpil Metin, Principal Scientist, Product Development, Cargill Inc, USA
Saeed Ghazani, Research Associate, Food Science Department, University of Guelph, Canada
Dai Hashimura, Scientist, Amano Enzyme USA Co., Ltd, USA

Bio-based Surfactants
Joint session with Surfactants & Detergents Division
Highlights the latest innovations and scientific advancements in the development and application of biosurfactants and bio-based surfactants in various industries. This session discusses their sourcing, processes, sustainability, performance characteristics, and industrial applications.
Session Chairs:
Joseph Msanne, Research Scientist, USDA/ARS/ERRC, USA
George Smith Technology Manager, Sasol Chemicals, USA
Sophie Roelants, AmphiStar, Belgium

Fermentation - Biotechnology Innovations
Highlights cutting-edge biotechnological innovations in fermentation. Topics include synthetic biology, metabolic engineering, and novel microbial platforms that enable sustainable production of lipids, proteins, and other high-value compounds across industries.
Session Chairs:
Yulin Lu, Researcher, Yali Bio, USA
Prasanth Kumar Sasidharan Pillai, University of Minnesota, USA
Kavitha Lakshmipathy, Department of Food Science, University of Arkansas, USA

Biotechnology Poster Session       
Visual display of up-to-date, high-quality research relevant to biotechnology.
Session Chairs:
Md Fauzul Kabir, Technology Engineer, Archer Daniels Midland Company, USA
Fatiha Tissouras, Researcher, Algeria

Program Organizer: Andrew Gravelle, Assistant Professor, Dept. of Food Science & Technology, University of California-Davis, USA

Lipid Crystallization
This session delves into the fundamentals and applications of lipid crystallization in food systems. Topics include theoretical modeling, simulation approaches, and the impact of crystallization behavior on texture, stability, and sensory properties in lipid-based products.
Session Chairs:
Filip Van Bockstaele, Ghent University, Belgium
Daniel Golodnizky, TU Berlin, Germany
Julia Seilert, TU Berlin, Germany

Lipid Structuring for Food Applications
Explore innovative strategies for structuring lipids to enhance functionality, nutrition, and sensory appeal in food systems. This session covers fat mimetics, bioactive incorporation, and technologies designed to replicate or improve traditional fat characteristics.
Session Chairs:
Ozan Ciftci, University of Nebraska-Lincoln, USA
Paul Smith, Cargill, Belgium
Henriette Brykczynski, TU Berlin, Germany

Emulsions And Dispersed Systems
This session focuses on the design and behavior of emulsions and dispersed systems, including gelation phenomena and interfacial dynamics. Presentations will highlight applications in delivery systems, foams, and aerated structures for enhanced food functionality.
Session Chairs:
Hualu (Lu) Zhou, University of Georgia, USA
Lidia Herrera, National University of La Plata, Argentina
Juan Doratt-Mendoza, University of Toronto, Canada

Soft Matter and Complex Lipid Structures
Investigate the behavior of soft matter and complex lipid assemblies, including colloidal, self-assembling, and multi-phase systems. This session also explores the use of AI in lipid design, structuring, and processing for advanced food applications.
Session Chairs:
George John, City College of New York, USA
Braulio Macias-Rodriguez, University of Illinois, Urbana-Champaign, USA
Andrew Gravelle, University of California, Davis, USA

General Edible Applications
Covers broad topics related to the use of lipids in food applications. Presentations may include ingredient interactions, formulation strategies, and innovations across categories such as plant-based alternatives, bakery, dairy, snacks, and spreads, with relevance to both academia and industry.
Session Chairs:
Nuria Acevedo, Griffith Foods, USA
Diliara Iassonova, Schwan's Company, USA
Purlen Sezer Okur, University of Nebraska-Lincoln, USA

Fermentation - Microbial Lipids for Food
Joint session with Biotechnology Division
This session explores technologies and applications related to microbial-derived lipids. Topics include strain development, fermentation optimization, and the use of microbial oils as sustainable alternatives in food systems, with emphasis on functionality and nutritional value.
Session Chairs:
Serpil Metin, Principal Scientist, Product Development, Cargill Inc, USA
Saeed Ghazani, Research Associate, Food Science Department, University of Guelph, Canada
Dai Hashimura, Scientist, Amano Enzyme USA Co., Ltd, USA

Plant-Based Innovations – Integrating Proteins and Lipids for Next-Generation Foods
Joint session with Protein & Co-Products Division
Focuses on the integration of plant-based proteins and lipids to develop next-generation food products. Presentations will highlight formulation strategies, functionality, and sensory optimization to create alternatives that meet consumer expectations for nutrition and sustainability.
Session Chairs:
Xiaohong Sun, Assistant Professor, Department of Plant, Food, and Environmental Sciences, Dalhousie University, Canada
Reed Nicholson, Savor Foods, USA
Manpreet Kaur, University of Manitoba, Canada

Innovations In Cocoa Processing, Products, and Confectionery Applications
Joint session with Processing Division
This session covers technological advancements in cocoa processing and product development. Topics include cocoa butter substitutes, ingredient innovations, and applications in confectionery systems aimed at improving functionality, sustainability, and sensory appeal.
Session Chairs:
Gil Wang, R&D Director, Bunge, USA
Larissa Grimaldi, Senior R&D Scientist, Fats & Oils, Cargill, Brazil

Oleosomes: Structure, Function, and Application        
Joint session with Lipid Oxidation & Quality Division
This session explores the unique properties of oleosomes, natural oil bodies found in plants. Topics include their structural integrity, role in lipid storage, and potential applications in food, cosmetics, and pharmaceuticals.

Edible Applications Technology Poster Session

Program Organizer: Vermont Dia, Associate Professor, University of Tennessee, USA

General Health and Nutrition
Current discoveries on the role of fats and oils and their co-products in health and nutrition that are not covered by specific health and nutrition sessions.
Session Chairs:
Rinat Ran-Ressler, Senior Principal Scientist, Nestlé, USA
Vermont Dia, Associate Professor, University of Tennessee, USA
Cristina Chairez-Jimenez, Postdoctoral Researcher, University of Manitoba, Canada

The Role of AI in Promoting Health and Nutrition
Artificial intelligence impacts our daily lives and has huge effects on health and nutrition. Explore how artificial intelligence can be used in promoting overall health living with focus on nutrition database, personalized nutrition, healthy living, and discovering processes that can influence human health and nutrition.
Session Chairs:
Samantha L. Huey, Research Associate, Nutritional Sciences, Cornell University, USA
Fabiola Dionisi, Senior Advisor - Lipid Sciences, Nestlé Research, Switzerland
Elena Naumova, Professor, Nutrition Epidemiology and Data Science Division, Friedman School of Nutrition Science and Policy, Tufts University, USA

Dietary Guidelines for Americans: Oils and Fats
Every 5 years, the U.S. government releases the Dietary Guidelines for Americans (DGA), which define U.S. nutrition policy. This session will discuss the unusual development and current implications of the 2025 DGA on oils and fats choices for Americans, including likely changes in recommendations for the intake of saturated fat.
Session Chairs:
J. Thomas Brenna, Professor, The University of Texas at Austin, USA
Penny Kris-Etherton, Evan Pugh University Professor of Nutritional Sciences, Emeritus, PSU, USA
Andrew T. Nelson, Assistant Professor, Pathology & Laboratory Medicine, University of Rochester Medical Center, USA

Dietary Oils, Fats, Proteins, and Longevity
As the U.S. population grows older, the impact of macronutrients in healthy aging and longevity is important. This session will cover recent discoveries on the role of specific diets, fats, and proteins on healthy aging and longevity focusing on how to extend lifespan and reduce age-related disorders.
Session Chairs:
Paola Sebastiani, Professor, Tufts University, USA
Richard Bazinet, Professor, University of Toronto, Canada

Lipidomics and Lipid Oxidation
Joint session with Analytical Division
Recent discoveries on the use of cutting-edge techniques for studying lipid oxidation and its impact on food quality. The role of lipid oxidation products on product safety and human health will be explored.
Session Chairs:
Karen M. Schaich, Professor, Rutgers University, USA
Ignacio Vieitez, Professor, Universidad de la Republica (Udelar), Uruguay

Precision Fermentation – Nutrition
Fermentation is a widely used technique to produce food and food ingredients with purported health benefits. This session will focus on the utilization of precision fermentation in the preparation of foods and food ingredients that could positively impact human health.
Session Chairs:
David Woodhall, Director of Research & Innovation, Mara Renewables Corporation, Canada
Frederic Destaillats, Vice President Strategic Development, Checkerspot Inc., Switzerland

Polar Lipids in Health and Nutrition
Joint session with Phospholipids Division
Polar lipids, especially phospholipids, are minor components of food that could influence healthy living and nutrition. This session will explore the mechanistic role of phospholipids in promoting overall health focusing on metabolic (dys)function, cardiovascular health, cognition, and their potential to serve as functional food ingredients.
Session Chairs:
Gulustan Ozturk, Assistant Professor, University of Wisconsin, USA
Nils Bilecke, Senior Nutrition Scientist, Cargill, Belgium

Dietary Lipids, Proteins, and the Gut Microbiome
Joint session with Protein & Co-Products Division
Lipids and proteins are important macronutrients that support our nutritional needs. Further, they have an impact on the microbial ecosystem of the gut. This session explores the production and characterization of novel dietary lipids and proteins and their effects in the gut microbiota, thereby contributing to overall human health.
Session Chairs:
Hongbing Fan, Assistant Professor, University of Kentucky, USA
Ali Ubeyitogullari, Assistant Professor, University of Arkansas, USA

Dietary Proteins and Co-Products - Safety and Sustainability
Joint session with Protein & Co-Products Division
Proteins and other co-products are essential components of the oil processing industry. This session will explore the safety and sustainability of novel dietary proteins and co-products focusing on food safety, allergenicity, long-term intake, environmental impacts, and regulations. Further, research on life cycle assessment associated with production of novel dietary proteins is highly encouraged.
Session Chairs:
Qinchun Rao, Director, Center of Integrative Nutrition & Food Research, Florida State University, USA
Vermont Dia, Associate Professor, University of Tennessee, USA

Bioactivity and Toxicity of Lipid Oxidation and Co-oxidation Products 
Joint session with Lipid Oxidation & Quality Division
Investigates the biological effects and potential toxicity of lipid oxidation and co-oxidation products. Presentations will address health implications, detection methods, and strategies to mitigate harmful compounds in food systems.
Session Chairs:
Fernanda Dias, Assistant Professor of Analytical and Food Science, University of Minnesota, USA
Charley Wang, PhD Candidate, Food Science Department, Rutgers, The State University of New Jersey, USA

Health and Nutrition Poster Session 
Visual display of up-to-date, high-quality research relevant to health and nutrition.

Program Organizer: Shanon Terry, Operations Manager, North America Packaging, Bunge, USA

General Industrial Oil Products
This session welcomes research on industrial oil products not covered in other sessions
Session Chairs:
Lei Fang, Senior Manager, Technical Services and Customer Solutions, AgCertain Operations Group, USA
Prasanth Kumar Sasidharan Pillai, Assistant Professor in Bioconversion and Upcycling of Food Byproducts, Department of Food Science and Nutrition, University of Minnesota, USA
Brajendra Sharma (BK), Research Scientist, USDA, USA

Green Chemistry & Oleochemicals
Exploration of sustainable practices in green chemistry and the development of oleochemicals. This session covers innovations in eco-friendly chemical processes, the creation of biodegradable materials, and the integration of renewable resources into industrial applications.
Session Chairs:
Brajendra Sharma (BK), Research Scientist, USDA, USA
Helen Ngo, Chemist, USDA, USA
Majher Sarker, Research Scientist, USDA, USA

Valorization of Glycerol & Fatty Acid Esters
Investigates innovative methods for the utilization and value addition of glycerol and fatty acid esters derived from biofuel production. Topics include conversion techniques, potential applications, and economic benefits, promoting the circular economy in bio-based industries.
Session Chairs: 
Baochen Fang, North Dakota State University, USA

Biobased Lubricants
This session explores the development and performance of lubricants derived from renewable lipid-based sources. Presentations will cover formulation strategies, tribological properties, and industrial applications aimed at reducing environmental impact and enhancing sustainability.
Session Chairs: 
Majher Sarker, Research Scientist, USDA, USA
Lucas Moore, VP of R&D, Colonial Chemical Inc, USA

New Crops for Oils/Feedstock Engineering
Joint session with Biotechnology Division
This session focuses on the development and engineering of new crop varieties as sustainable sources of oils and feedstocks. Discuss the latest research in metabolic engineering, crop breeding, and the potential of novel oilseed crops to meet the growing demand for renewable resources.
Session Chairs:
Vanessa Zhang, Assistant Research Professor, University of Missouri, USA
Helen Zhao, Director, Procter & Gamble, USA

Toni Ardi Sr., QA/QC Supervisor, Apical, Indonesia
Fatiha Tissouras, Department of Biology, Faculty of Sciences of Nature and Life, University of Mostaganem, Algeria

Biofuels
Joint session with Processing Division
This session explores innovations in biofuel production, including feedstock development, process optimization, and sustainability strategies. Topics may include renewable diesel, sustainable aviation fuel, and emerging technologies that enhance efficiency and reduce environmental impact.
Session Chairs:
Bryan Yeh, Vice President Engineering and US Operations, Canary Renewables, USA
Aye Meyer, Chemical Engineer, Oak Ridge National Laboratory, USA
Alberto Vera, Sigra S.A., Colombia
Gary Smith, Regional Sales Manager, Dicalite Minerals Group, USA

Industrial Oil Products Poster Session
Visual display of up-to-date, high-quality research relevant to industrial oil products.
Session Chairs:
Shanon Terry, Operations Manager, North America Packaging, Bunge, USA
Thanaranga Samarasinghe, University of Manitoba, Canada

Program Organizer: Drew Elder, Lead Scientist, Food Protection, Kalsec, USA

General Lipid Oxidation and Quality
New areas of research or approaches not covered in other sessions related to lipid oxidation and quality.
Session Chairs:
Mitch Culler, Principal Scientist, R&D – Technology Platforms, Kraft Heinz, USA
Drew Elder, Lead Scientist, Food Protection, Kalsec, USA
Maison Wang, Product Development Scientist, Bunge, USA

Fundamentals of Lipid Oxidation – Mechanisms 
Provides a deep dive into the underlying mechanisms of lipid oxidation. This session covers the chemical pathways, radical formation, and reaction intermediates that drive lipid oxidation, offering foundational knowledge for researchers and industry professionals.
Session Chairs:
Marie Hennebelle, Associate Professor, Laboratory of Food Chemistry, Wageningen University & Research, Netherlands
Akhil Bajaj, Senior Project Manager, Food Protection, Kalsec, Inc., USA
Sorour Barekat, Post Doctoral Fellow, Food Science, University of Arkansas System Division of Agriculture, USA

Synthetic vs. Natural Antioxidants: Discovery, Efficacy, and Implications
This session explores the comparative effectiveness of synthetic and natural antioxidants. Topics include discovery methods, efficacy in various matrices, regulatory considerations, and implications for food quality and safety.
Session Chairs:
Ignacio Vieitez, Professor, Universidad de la Republica (UdelaR), Uruguay
Mads Bjorlie, Research Group for Bioactives – Analysis and Application, DTU National Food Institute, Denmark

Lipid Oxidation Monitoring: Sensors, Modeling, and Artificial Intelligence
Highlights innovative approaches to monitoring lipid oxidation using sensors, modeling techniques, and artificial intelligence. Presentations will cover real-time detection, predictive analytics, and integration of smart technologies in food systems.
Session Chairs:
Uwe Nienaber, Lead Scientist II, Quality Control, Kalsec, USA
Leqi Cui, Assistant Professor, Florida State University, USA

Animal vs. Plant-based Fats and Oils: Functionality, Quality, and Stability
This session compares the oxidative stability and functional properties of animal- and plant-based fats and oils. Topics include compositional differences, antioxidant strategies, and implications for product formulation and shelf life.
Session Chairs:
Gabriel Deschamps Fernandes, Sr. Lipid Specialist, Nestlé, Switzerland
Rodolfo Viriato, Senior Lipids Specialist, Nestlé, Switzerland

Bioactivity and Toxicity of Lipid Oxidation and Co-oxidation Products
Joint session with Health & Nutrition Division
Investigates the biological effects and potential toxicity of lipid oxidation and co-oxidation products. Presentations will address health implications, detection methods, and strategies to mitigate harmful compounds in food systems.
Session Chairs:
Fernanda Dias, Assistant Professor of Analytical and Food Science, University of Minnesota, USA
Charley Wang, PhD Candidate, Food Science Department, Rutgers, The State University of New Jersey, USA

Novel Methods to Measure Lipid Oxidation and Antioxidant Activity 
Joint session with Analytical Division
Presents the latest advances in methodologies for assessing lipid oxidation and antioxidant effectiveness. This session highlights new analytical tools and techniques, including rapid assays, in situ monitoring, and high-throughput screening.
Session Chairs:
Matthew Fhaner, Associate Professor of Analytical Chemistry, University of Michigan–Flint, USA
Felix Aladedunye, R&D Sr. Scientist, PepsiCo R&D Measurement Sciences, USA

Oleosomes: Structure, Function, and Application
Joint session with Edible Applications Technology Division
This session explores the unique properties of oleosomes, natural oil bodies found in plants. Topics include their structural integrity, role in lipid storage, and potential applications in food, cosmetics, and pharmaceuticals.
Session Chairs:
M. Victoria Acevedo Estupinan, PhD Candidate in Food Science, University of Massachusetts Amherst, USA
Vinatee Patil, Product Development Scientist, Kraft Heinz, USA

Lipid Oxidation Quality Poster Session
Visual display of up-to-date, high-quality research relevant to lipid oxidation and quality.
Session Chairs:
Jennifer Young Manager, Food Protection, Kalsec, Inc., USA

Program Organizer: Andrea Stange, Lead Product Development Scientist, Bunge, USA

General Phospholipids 
New areas of research or approaches not covered in other sessions related to phospholipids.
Session Chairs:
Andrea Stange, Lead Product Development Scientist, Bunge, USA

Liposomes and Phytosomes as Delivery Systems
This session explores the use of liposomes and phytosomes as advanced delivery systems for bioactive compounds. Topics include formulation strategies, stability, and applications in pharmaceuticals, nutraceuticals, and functional foods.
Session Chairs:
Andrea Stange, Lead Product Development Scientist, Bunge, USA

Phospholipids and Lysophospholipids in Medical Research
This session delves into the medical applications of phospholipids and lysophospholipids, highlighting their role in drug delivery systems, tissue engineering, and diagnostic tools. Presentations will cover cutting-edge research on phospholipid-based therapies and their potential in treating various diseases.
Session Chairs:
Shin-ya Morita, Professor, Shiga University of Medical Science, Japan
Sugasini Dhavamani, Assistant Professor(R), University of Illinois, Chicago, USA

Phospholipids Research for the Aging Population
Investigate the role of phospholipids in supporting healthy aging. This session covers cognitive health, cellular function, and the development of phospholipid-based interventions aimed at improving quality of life in older adults.
Session Chairs:
Siddabasavegowda B Gowda, Associate Professor, Hokkaido University, Japan
Amanda Davey, Sr. Product Development Technologist, Bunge, USA

Phospholipids for Infants and Early Childhood Development
This session focuses on the importance of phospholipids in early life stages. Topics include their role in brain development, immune function, and nutritional formulations designed to support infant and childhood growth.
Session Chairs:
Ben Gaebler, Quality Lead, Perimondo, LLC, USA

Extraction of Phospholipids from Novel Sources or Processes
Explore innovative methods for extracting phospholipids from unconventional sources or using novel processing techniques. Presentations will highlight sustainability, efficiency, and the functional properties of these lipids in various applications.
Session Chairs:
Mohan Dasari, VP of Technology and Innovation, Feed Energy Co, USA

Personal Care and Cosmetics
Joint session with Surfactants & Detergents Division
Discusses the formulation, functionality, and performance of surfactants and unique lipids in personal care and cosmetics. This session covers skin compatibility, sensory attributes, and the role of sustainable ingredients in developing effective and safe products.
Session Chairs:
Lucas Moore, VP of R&D, Colonial Chemical Inc, USA
Andrea Stange, Lead Product Development Scientist, Bunge, USA

Polar Lipids in Health and Nutrition
Joint Session with Health & Nutrition Division
Polar lipids, especially phospholipids, are minor components of food that could influence healthy living and nutrition. This session will explore the mechanistic role of phospholipids in promoting overall health focusing on metabolic (dys)function, cardiovascular health, cognition, and their potential to serve as functional food ingredients.
Session Chairs:
Gulustan Ozturk, Assistant Professor, University of Wisconsin, USA
Nils Bilecke, Senior Nutrition Scientist, Cargill, Belgium

Program Organizer: Juliana Leite Nobrega De Moura Bell, Associate Professor, University of California-Davis, USA

Life Cycle and Techno-Economic Assessments in Processing Design
This session explores the integration of life cycle assessment (LCA) and techno-economic analysis (TEA) in processing design. Presentations will highlight sustainability metrics, cost modeling, and decision-making tools to optimize environmental and economic performance.
Session Chairs:
Juliana Leite Nobrega De Moura Bell, Associate Professor, University of California, Davis, USA
Gozde Gulseren, University of Florida - Inst of Food & Ag Sciences, USA
Aye Meyer, Chemical Engineer, Oak Ridge National Laboratory, USA

Practical Refining Operations 
Focuses on real-world challenges and innovations in refining operations. Topics include process optimization, contaminant removal, energy efficiency, and quality control in edible oil refining.
Session Chairs:
Vinay Patel, Technical and Production Manager, Natures Crops International, Canada
Alan Paine, Director, ARP Lipids Consulting Ltd, Wells, Somerset, United Kingdom

Smart Processing: Innovations in Controls, Data, and AI Process Optimization
This session highlights the role of smart technologies in processing. Explore innovations in automation, data analytics, and artificial intelligence for optimizing control systems, improving efficiency, and enhancing product quality.
Session Chairs:
Scott Korte, Director of Engineering, N Hunt Moore & Associates, USA
Akshaya Rai, Senior Director, Manufacturing Technology and Engineering, Cargill, USA

General Processing I
New areas of research or approaches not covered in other sessions related to processing.
Session Chairs:
Gil Wang, R&D Director, Bunge, USA
Jasmin Yang, PhD Candidate, University of California, Davis, USA

General Processing II
New areas of research or approaches not covered in other sessions related to processing.
Session Chairs:
Matt Ducharme, Sales & Business Development Manager - Crush, Crown Iron Works, USA
Tassia Pessato, Postdoctoral Researcher, University of California, Davis, USA

The Role of Processing on Nutrition and Functionality
This session investigates how processing techniques influence the nutritional quality and functional properties of food ingredients. Topics include nutrient retention, bioavailability, and the development of health-promoting food products through optimized processing.
Session Chairs:
Ruchira Nandasiri, Postdoctoral Research Associate, International College of Manitoba, Canada
Surani Weerasundarage, PhD student, University of Manitoba, Canada
Juliana Leite Nobrega De Moura Bell, Associate Professor, University of California, Davis, USA

Innovations In Cocoa Processing, Products, And Confectionery Applications
Joint session with Edible Applications Technology Division
This session covers technological advancements in cocoa processing and product development. Topics include cocoa butter substitutes, ingredient innovations, and applications in confectionery systems aimed at improving functionality, sustainability, and sensory appeal.
Session Chairs:
Gil Wang, R&D Director, Bunge, USA
Larissa Grimaldi, Senior R&D Scientist, Fats & Oils, Cargill, Brazil

Managing Processing Contaminants: Methodology and Mitigation Approaches
Joint session with Analytical Division
Focusing on advancements in the detection and reduction of processing contaminants, this session will cover novel methodologies, regulatory considerations, and best practices for mitigation. Discussions will include solutions to manage contaminants in oils and lipid-based food products.
Session Chairs:
Carlos Martin Alberca, Lipid Analytical Supervisor, Cargill B V, Netherlands
Fernanda Furlan, Assistant Professor of Analytical and Food Chemistry, Department of Food Science and Nutrition, University of Minnesota, USA

Processing Innovations for Improving Structure-Function Relationship and Protein Functionality
Joint session with Protein & Co-Products Division
Discover innovative approaches to enhance protein quality and functionality through advanced processing technologies. This session will highlight innovative techniques for valorization, extraction, and processing, with a focus on increasing efficiency, functionality, and sustainability in the alternative protein industries.
Session Chairs:
Lamia L'Hocine, Research Scientist, Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, Canada
Juliana Leite Nobrega De Moura Bell, Associate Professor, University of California-Davis
Bruno A.M. Carciofi, Assistant Professor, Biological and Agricultural Engineering, University of California-Davis, USA
Zainab Husain, MSc Student – University of Manitoba, Canada

Fermentation: Scale-Up and Downstream Processing Challenges
This session addresses the practical challenges of scaling up fermentation processes and optimizing downstream operations. Presentations will cover bioreactor design, separation technologies, and strategies for maintaining product consistency and efficiency at industrial scale.
Session Chairs:
Michael W. Stutelberg, Chemist, AURI, USA
Gozde Gulseren, University of Florida - Inst of Food & Ag Sciences, USA

Biofuels
Joint session with Industrial Oil Products Division
This session explores innovations in biofuel production, including feedstock development, process optimization, and sustainability strategies. Topics may include renewable diesel, sustainable aviation fuel, and emerging technologies that enhance efficiency and reduce environmental impact.
Session Chairs:
Bryan Yeh, Vice President Engineering and US Operations, Canary Renewables, USA
Aye Meyer, Chemical Engineer, Oak Ridge National Laboratory, USA
Darren Litle, President, North & Central America, Desmet, USA

Processing Poster Session

Program Organizer: Nandika Bandara, Associate Professor & Canada Research Chair, Faculty of Agricultural and Food Sciences, University of Manitoba, Canada

Chemistry and Functionality of Alternative Proteins: Advancing Alternative Proteins towards Consumer Acceptance
To create better functional ingredients in food systems, alternative protein sources and novel production technologies must impart specific properties in a finished protein ingredient. In addition, food application technologies must be able to take advantage of these functional properties in ways comparable to their animal-based counterparts. A fundamental understanding of the chemistry and functional properties of proteins derived from alternative sources or engineered by novel technologies is critical to be able to manipulate and control the protein functionality, sensory, and nutritive quality to achieve a desired application outcome. The goal of this session is to highlight insightful achievements in matching protein chemistry and interactions to desired functionalities and improved application technologies in food systems from both academic and commercial perspectives.
Session Chairs:
Lingyun Chen, Professor, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept, University of Alberta, Canada
Kerry Campbell, Senior Process R&D Engineer, Roquette Americas, USA
Yifu Chu, University of Alberta, Canada

Enhancing Application Feasibility of Alternative Proteins and Co-Products: From Breeding to AI 
This session will focus on the innovations from breeding to AI that can be used to improve the application feasibility of alternative proteins and their co-products. The session will comprise both academic and industry perspectives on the range of technologies available in advancing protein and co-product applications.
Session Chairs:
Yonghui Li, Associate Professor, Department of Grain Science and Industry, Kansas State University, USA
Zhang Hui, Professor, College of Biosystem Engineering and Food Science, Zhejiang University, China
Thilini Dissanayake, PhD Candidate – University of Manitoba, Canada

Advances in Green and Novel Technologies for Sustainable Utilization of Alternative Proteins and Co-Products
This session will focus on eco-friendly and innovative methods; this session covers the latest advancements in green processing technologies, including dry fractionation, milling innovations, wet extraction, and drying techniques, for the sustainable utilization of proteins and co-products. Emphasis is placed on reducing environmental impact while maintaining protein quality.
Session Chairs:
Rotimi Aluko, Professor & Canada Research Chair, University of Manitoba, Canada
Prabhashis Bose, PhD Student, University of Nebraska-Lincoln, USA

Innovations in Protein-based Materials and Co-products for Food and Non-food Applications    
In this session, we delve into the current techniques used to develop innovative protein-based materials and hydrocolloids that offer improved food stability, texture, ingredient applications, and enhanced nutritional value. We also explore the applications of these materials in creating sustainable solutions, including biodegradable polymers, bioplastics, adhesives, and other industrial applications.
Session Chairs:
Nandika Bandara, Associate Professor & Canada Research Chair, Faculty of Agricultural and Food Sciences, University of Manitoba, Canada
Nancy Asen, Assistant Professor, Appalachian State University, USA
Sumanjot Kaur, PhD Student – University of Arkansas, USA

Novel Protein Sources for a Sustainable Future – Processing, Protein Quality, Safety, and Sustainability 
This session will explore the increasing demand for sustainable and nutritious proteins by focusing on a wide range of novel protein sources, including algae, insects, microbials, and non-traditional plant proteins. It will cover the production, properties, processing, and applications of these emerging proteins, as well as the use of modern gene-editing tools to create modified crops with specific traits. Additionally, the session will address the opportunities and challenges associated with these non-traditional proteins, emphasizing their nutritional, techno-functional, and bioactive qualities, as well as their safety, allergenicity, and applications in both food and feed.
Session Chairs:
Jianping Wu, Professor, University of Alberta, Canada
Samira Feyzi, Assistant Professor, Department of Food Science, University of Arkansas, USA
Harshani Nadeeshani, PhD Candidate – University of Manitoba, Canada

Biofunctions and Bioactivities of Proteins and Peptides
This session will explore recent advancements in research on the bioactive properties of proteins and peptides, emphasizing their crucial roles in promoting health. We will discuss how their bioactivities, such as anti-inflammatory, antioxidant, and immunomodulatory effects, contribute to disease prevention. Additionally, the session will investigate the impact of emerging processing techniques, food matrix, and formulation strategies on enhancing the bioactive properties and bioavailability of food-derived peptides.
Session Chairs:
Shigeru Katayama, Professor, Department of Biomolecular Innovation, Shinshu University, Japan
Andrea Liceaga, Professor, Department of Food Science, Purdue University, USA
Carmen Lammi, Department of Pharmaceutical Sciences – Università degli Studi di Milano, Italy
Sedoten Ogun, PhD Student – University of Nebraska Lincoln, USA

Upcycling Protein Processing Side Streams
This session will focus on the recent advances in upcycling non-protein co-products such as starch, lignocellulosic biomass, and other side streams in value-added applications in both food and industrial applications through innovative technologies.
Session Chairs:
Kaustav Majumder, Associate Professor, Department of Food Science and Technology, University of Nebraska-Lincoln, USA
Jiajia Rao, Associate Professor, Cereal and Food Science, Department of Plant Sciences, North Dakota State University, USA
Ishita Ghosh, PhD Student – Penn State, USA

General Protein and Co-Products
This session focuses on emerging research and innovative approaches in protein and co-product development for a sustainable future.
Session Chairs:
Mahfuzur Rahman, Assistant Professor, Department of Food Science, University of Arkansas, USA
Chibuike Udenigwe, Professor, University of Melbourne, Australia

Plant-Based Innovations – Integrating Proteins and Lipids for Next-Generation Foods    
Joint session with Edible Applications Technology Division
Focuses on the integration of plant-based proteins and lipids to develop next-generation food products. Presentations will highlight formulation strategies, functionality, and sensory optimization to create alternatives that meet consumer expectations for nutrition and sustainability.
Session Chairs:
Xiaohong Sun, Assistant Professor, Department of Plant, Food and Environmental Sciences, Dalhousie University, Canada
Reed Nicholson, Savor Foods, USA
Manpreet Kaur, University of Manitoba, Canada

Dietary Lipids, Proteins, and the Gut Microbiome
Joint session with Health & Nutrition Division
Lipids and proteins are important macronutrients that support our nutritional needs. Further, they have an impact on the microbial ecosystem of the gut. This session explores the production and characterization of novel dietary lipids and proteins and their effects in the gut microbiota, thereby contributing to overall human health.
Session Chairs:
Hongbing Fan, Assistant Professor, University of Kentucky, USA
Ali Ubeyitogullari, Assistant Professor, University of Arkansas, USA

Dietary Proteins and Co-Products – Safety and Sustainability
Joint session with Health & Nutrition Division
Proteins and other co-products are essential components of the oil processing industry. This session will explore the safety and sustainability of novel dietary proteins and co-products, focusing on food safety, allergenicity, long-term intake, environmental impacts, and regulations. Further, research on life cycle assessment associated with the production of novel dietary proteins is highly encouraged
Session Chairs:
Qinchun Rao, Professor, Florida State University, USA
Vermont Dia, Associate Professor, University of Tennessee, USA

Protein Characterization, Identification, and Purification Techniques
Joint session with Analytical Division
This session covers the development and implementation of standardized analytical methods for protein analysis. Topics include techniques for determining protein content, quality, and functionality in food and non-food applications, ensuring accuracy and comparability across the industry.
Session Chairs:
Frederic Baudouin, Project Manager, Improve SAS, France
Raja Gajadheera, Senior Scientist, Cargill Minneapolis Research & Development Center, USA

Processing Innovations for Improving Structure-Function Relationship and Protein Functionality            
Joint session with Processing Division
Discover innovative approaches to enhance protein quality and functionality through advanced processing technologies. This session will highlight innovative techniques for valorization, extraction, and processing, with a focus on increasing efficiency, functionality, and sustainability in the alternative protein industries.
Session Chairs:
Lamia L'Hocine, Research Scientist, Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, Canada
Juliana Leite Nobrega De Moura Bell, Associate Professor, University of California-Davis, USA
Bruno A.M. Carciofi, Assistant Professor, Biological and Agricultural Engineering, University of California-Davis, USA
Zainab Husain, MSc Student – University of Manitoba, Canada

Fermentation - Technologies in Protein Innovations
Fermentation, an ancient practice, has recently advanced, revolutionizing our understanding of biophysical and biochemical protein functions. By combining traditional fermentation with modern innovations such as precision fermentation, we can unlock new insights into protein functionality. As demand for sustainable protein sources like plant-based, cell-based, and insect proteins grows, fermentation emerges as a key technology to enhance their structure, functionality, digestibility, and flavor while generating bioactive peptides. This session will explore the latest in fermentation techniques and their transformative potential for optimizing alternative proteins.
Session Chairs:
Bishnu Karki, Assistant Professor, Department of Biology and Microbiology, South Dakota State University, USA
Keshun Liu, Research Chemist, USDA, USA

Graduate Student Oral Competition
This session features the top graduate student researchers presenting their innovative work on proteins and co-products.

General Protein and Co-Products Poster Session
Visual display of up-to-date, high-quality research relevant to protein and co-products, organized by MSc and PhD categories.

Program Organizer: Hongwei Shen, Director, Colgate-Palmolive Company, USA

Home Care
Focuses on the latest innovations, formulations, and performance evaluation in home care products. Topics include cleaning efficacy, sustainability, and consumer safety in household applications.
Session Chairs:
Aslin Izmitli, Senior Research Scientist, Dow Chemical, USA
Franklin Caputo, Research Engineer, Shell Global Solutions, USA
Federico Sandoval, Sr. Scientist, Colgate-Palmolive Co, Mexico

Fabric Care
Explores advancements in fabric care technologies, including detergents, softeners, and stain removers. Presentations will highlight formulation strategies, performance testing, and innovations in textile compatibility.
Session Chairs:
James Kim, SVP, Science & Regulatory Affairs, American Cleaning Institute, USA
Patrick Stenger, R&D Director Principal Scientist, Procter & Gamble, USA
Delia Galindo, Senior Formulation Chemist, Innospec Performance Chemicals, USA

Surfactants & Detergents General Session
New areas of research or approaches not covered in other sessions related to surfactants and detergents.
Session Chairs:
Jason Zhang, Professor of Soft Matter Engineering, University of Birmingham, United Kingdom
Nancy Falk, Principal, Bath, USA
Zechariah Avello, Analytical and Claims Manager, Colonial Chemical, USA

Industry and Institutional Applications
Explores the use and challenges of surfactants in industrial and institutional settings. Topics include formulation for large-scale applications, regulatory compliance, and performance optimization.
Session Chairs:
Rick Theiner, Applied Technology Manager, Evonik Industries, USA
Sukhwan Soontravanich, Staff Scientist, Ecolab, USA
Sally Dreisbach, Scientist, Dow Chemical, USA

Rosen Award Session
Honors outstanding contributions in the field of surfactants and detergents. This session includes a keynote presentation followed by research talks that reflect the awardee’s impact and advancements in the field.
Session Chairs:
Brian Grady, Professor, University of Oklahoma, USA

Modeling, ML & AI in Surfactants (to include HLD)
Investigates the role of modeling, machine learning, and artificial intelligence in the design and optimization of surfactant systems. Topics include predictive modeling, formulation efficiency, and the application of Hydrophilic-Lipophilic Difference (HLD) principles.
Session Chairs:
Dan Miller, Research Scientist, Dow Chemical, USA
Alberto Striolo, Professor, University of Oklahoma, USA
Sarvesh K. Agrawal, Application Development Advisor, ExxonMobil, USA

The Role of Surfactants in Oil, Gas, Mining, and Energy Fields
This session explores the application of surfactants in energy-related industries. Topics include enhanced oil recovery, mineral processing, and environmental remediation, with a focus on performance and sustainability.
Session Chairs:
Duy Nguyen, Fellow, ChampionX, USA
Sanja Natali, Sr. Market Developer, ExxonMobil, USA
Bing-Hung Chen, Professor, National Cheng Kung University, Taiwan

Bio-based Surfactants
Joint session with Biotechnology Division
Highlights the latest innovations and scientific advancements in the development and application of biosurfactants and bio-based surfactants in various industries. This session discusses their sourcing, processes, sustainability, performance characteristics, and industrial applications.
Session Chairs:
Doug Hayes, Professor, University of Tennessee, USA
George Smith, Technology Manager, Sasol Chemicals, USA
Sophie Roelants, AmphiStar, Belgium

Personal Care & Cosmetics
Joint Session with Phospholipids Division
Discusses the formulation, functionality, and performance of surfactants and unique lipids in personal care and cosmetics. This session covers skin compatibility, sensory attributes, and the role of sustainable ingredients in developing effective and safe products.
Session Chairs:
Lucas Moore, VP of R&D, Colonial Chemical Inc, USA
Jason Zhang, Professor of Soft Matter Engineering, University of Birmingham, United Kingdom
Erick Cárdenas, Sr. Scientist, Colgate Palmolive MX, Mexico

Surfactants & Detergents Poster Session
Visual display of up-to-date, high-quality research relevant to surfactants and detergents.
Session Chairs:
Hongwei Shen, Director, Colgate-Palmolive Company, USA
Julian R. Barnes, Independent Consultant, The Netherlands
Junzhong Li, Scientist, Ecolab, USA