2023 AOCS Annual Meeting & Expo
April 30–May 3, 2023
Colorado Convention Center | Denver, Colorado, USA

Lipid Oxidation in Foods

Lipid Oxidation in Foods

Course Description

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
Lab technician testing oil

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

$845.00


Receive $200 off the ticket price for the 2024 AOCS Annual Meeting & Expo and Sustainable Protein Forum.


Important Dates:

  • Early Rate ends March 1, 2024
  • Standard Rate ends April 5, 2024
  • Online Registration ends April 22, 2024

Short Course Regular Rate Non-member

$945.00


Receive $200 off the ticket price for the 2024 AOCS Annual Meeting & Expo and Sustainable Protein Forum.


Important Dates:

  • Early Rate ends March 1, 2024
  • Standard Rate ends April 5, 2024
  • Online Registration ends April 22, 2024
Best Value

Short Course Early Rate Member

$745.00


Receive $200 off the ticket price for the 2024 AOCS Annual Meeting & Expo and Sustainable Protein Forum.


Important Dates:

  • Early Rate ends March 1, 2024
  • Standard Rate ends April 5, 2024
  • Online Registration ends April 22, 2024

Short Course Regular Rate Member

$845.00


Receive $200 off the ticket price for the 2024 AOCS Annual Meeting & Expo and Sustainable Protein Forum.


Important Dates:

  • Early Rate ends March 1, 2024
  • Standard Rate ends April 5, 2024
  • Online Registration ends April 22, 2024



If you prefer to complete your registration by mail or email, please download and complete this form.

Student Pricing

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.

Register here


Meet Our Course Instructors

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

Eric Decker

Dr. Eric Decker

Professor, Food Science
UMass, Amherst

Charlotte Jacobsen

Prof. Charlotte Jacobsen

Technical University of Denmark
National Food Institute

Bingcan Chen

Dr. Bingcan Chen

Associate Professor
North Dakota State University

Jill Moser

Jill Moser

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: