Lipid Oxidation in Foods

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.

Led by world-renowned scientists Eric Decker, Professor of Food and Science at the University of Massachusetts, and Professor Charlotte Jacobsen, from the Technical University of Denmark, National Food Institute.

Online registration for the course is now closed. You can still register onsite in 520b Foyer of the Palais des congrès de Montréal, beginning 8 a.m. EDT Saturday, April 27.

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

Course Schedule

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 Manufacturer
✓ R&D Professional

✓ Quality Assurance Manager
✓ Lipid Researcher
✓ Product Developer

Short Course Location and Pricing

The short course will be held in person only at the Palais des congrès in Montréal, located at 1001 Pl. Jean-Paul-Riopelle, Montréal, QC H2Z 1H5, Canada. Early bird pricing ends on March 1, 2024. Student registration is $495.

✓ Early Bird Rate - Members: $745
✓ Regular Rate - Members: $845

✓ Early Bird Rate - Non-Members: $845
✓ Regular Rate - Non-Members: $945

Online registration for the course is now closed. You can still register onsite in 520b Foyer of the Palais des congrès de Montréal, beginning 8 a.m. EDT Saturday, April 27.

Lipid Oxidation Short Course Instructors

Dr. Eric Decker

Professor, Food Science
UMass, Amherst

Dr. Charlotte Jacobsen

Technical University of Denmark
National Food Institute

Dr. Bingcan Chen

Associate Professor
North Dakota State University

Dr. 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: