Lipid oxidation is one of the major pathways for the chemical degradation of food quality, leading to food waste. This short course will provide background on the causes of lipid oxidation, antioxidant chemistry, and how lipid oxidation and antioxidant activity can be monitored. We will examine how oxidation reactions differ between foods and how to develop prevention strategies for different food matrices.
Guided by renowned experts such as Eric Decker, Professor of Food and Science at the University of Massachusetts, currently listed as one of the Most Highly Cited Scientists in Agriculture, and Charlotte Jacobsen, who received the prestigious DGF Norman Medal for her groundbreaking work on preventing omega-3 fatty acids from going rancid, this day-long course covers the fundamentals of lipid oxidation and antioxidants.
Explore the diverse impacts of oxidation across various food systems, from bulk oils to low-moisture foods to frying oils and emulsions. Uncover the health implications of lipid oxidation products and discover innovative strategies utilizing natural antioxidants in food production.
Stay ahead of industry trends and actively engage in open discussions with fellow participants and speakers.
Course Topics Include:
✓ Fundamentals of Lipid Oxidation
✓ Antioxidant Technologies
✓ Methods to Measure Lipid Oxidation & Antioxidants
✓ Oxidation in Emulsions & Low Moisture Foods
✓ Oxidation in Frying Oils
Who should attend?
Whether you are a seasoned industry expert, a curious researcher, or an established academic, this course is designed to meet your needs and facilitate meaningful insights and discussions.
Roles could include:
✓ Food Scientist
✓ Food Product Developer
✓ Health & Nutrition Professional
✓ R&D Professional
✓ Lipid Researcher
✓ Food Manufacturer
Short Course Location and Pricing
Attend our 2024 lipid oxidation short course at the Palais des congrès in Montréal, held prior to the AOCS Annual Meeting & Expo and Sustainable Protein Forum, and get a $200 discount on the annual meeting registration. Non-members, consider joining us for $209 and get access to incredible discounts, job opportunities, mentorship, member-only masterclasses, and more, with over $2,000 in savings. Join today.
*The $200 annual meeting discount cannot be applied to already reduced rates for retirees, students, and early career professionals.
Short Course Early Rate Non-member
Receive $200 off the ticket price for the 2024 AOCS Annual Meeting & Expo and Sustainable Protein Forum.
Enhance your scientific career with AOCS's lipid oxidation short course, now available to students at a deeply discounted rate of $495. Expand your horizons by networking with industry experts and potential employers, acquire cutting-edge knowledge, and access unique learning resources and experiences.
Our esteemed instructors, who are industry experts and represent leading companies, bring a wealth of knowledge and diverse international perspectives to the course, offering unparalleled insights into the world of lipid oxidation.
Lipid Oxidation Short Course Instructors
Dr. Eric Decker
Professor, Food Science UMass, Amherst
Prof. Charlotte Jacobsen
Technical University of Denmark National Food Institute
Dr. Bingcan Chen
Associate Professor North Dakota State University
Research Chemist, Lead Scientist USDA-ARS
Registration & Course Access
Registration is required for all attendees, both members and non-members, to participate in the live, in-person short course at Palais des congrès de Montréal, Québec, Canada. Please note this year's course will not be recorded or available for live streaming or on-demand viewing.
Policies and Copyright
Course materials are intended for your personal and educational use only. Any other copying, transmission, performance, distribution, alteration, or other use of these materials is strictly prohibited without prior consent by AOCS.
By registering for or attending any AOCS event, you agree voluntarily to abide by the following: