Program organizer: Francesca Giuffrida, Nestle Research, Switzerland

Contemporary Analysis of Lipid Oxidation Products: Detecting and Quantitating More Products At Lower Levels
Joint session with Lipid Oxidation and Quality
Recent evidence about lipid oxidation mechanisms, reactions with other molecules and potential toxicity present new challenges in analyzing more oxidation products in greater detail and with greater sensitivity. This session presents information about class analyses of lipid oxidation products micromolar or lower levels; analyses of individual non-volatile and volatile epoxides, carbonyls, alcohols and other products; lipidomic approaches to tracking product distributions; and methods for tracking co-oxidation reactions that remove lipid oxidation products.

Continuing the Debate – Shelf Life vs. Accelerated Storage for Evaluating Antioxidant Effectiveness
Joint session with Lipid Oxidation and Quality
Developing improved formulations and processing for food stability requires methods that accurately report lipid oxidation in the shortest time possible but these two goals are not always compatible. Accelerated storage methods at elevated temperatures provide rapid answers but reflect different chemistry than that which occurs over long times at room temperature. This session will address conflicts between the two methods; debate accuracies, inconsistencies and appropriate uses of each method; and potentially introduce alternative approaches.

Proposed Updates to AOCS Official Methods
This session focuses on procedural and technological updates to current AOCS methods that reflect the changing scientific landscape. Updates from the Technical Committee may also be discussed.

Authentication of High Value Oils, including Olive and Avocado Oils
This session focuses on developments of advanced, novel and rapid chemical methods to detect authenticity of high-value oils as for example olive and avocado oils. Identification of new markers of oil adulteration will also be discussed.

Advanced Methods of Analysis, including Lipidomics
This session focuses on the developments of advanced and emerging technologies to characterize and quantify lipids in oils, fats, biological and food matrices.

Analysis of Less Abundant Lipids
This session focuses on the analysis of low abundant lipid classes such as glycolipids, sphingolipids in edible oils, fats and matrices containing these fats. Presentations will include topics related to analytical methodologies and sample preparation.

Trace Contaminants
This session centers on the analysis of trace contaminants (including processing contaminants) in edible oils/fats and foods containing these fats. Presentations will range in scope and may include topics related to analytical methodologies, occurrence and/or potential impacts of oil/food processing on contaminants such as MCPD/glycidyl esters, MOSH/MOAH, phthalates and others.

Rapid and High-throughput Screening Methods
The use of traditional targeted quantitative methodologies, particularly chromatographic methods, is often times consuming and inappropriate for the high-throughput screening needed today in many areas such as authentication or regulatory verification of quality and purity of fat and oil matrices. This session addresses the urgent demand for rapid, screening analytical tools to accelerate data acquisition and decision making.

Dutton Award Session
The Herbert J. Dutton Award is assigned 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.

General Analytical Methods
Papers that go beyond the topic-specific sessions or cover new areas of research or new analytical approaches should submitted to this category.

Analytical Poster Session

Program organizer: Todd Underiner, Procter & Gamble, USA

Biorenewable Polymers
Joint session with Industrial Oil Products
Plastic waste disposal is quickly becoming a worldwide issue because of the recalcitrant nature of petroleum-based plastics towards degradation. This session focuses on the synthesis and characterization of unique biopolymers derived from renewable and/or lipid-based precursors that mimic, if not improve, the mechanical properties demonstrated by petroleum-based polymers, thus making these biopolymers more appealing in widespread applications.

Biobased Surfactants
Joint session with Surfactants & Detergents
Interest in biobased surfactants continues to increase yearly. This session focuses on research and development of biobased surfactants in detergents, personal care products, cosmetics, pharmaceuticals, foods, environmental remediation and other applications.

Breeding and Biotechnology for Improving Content, Nutritional Quality and Functionality of Plant Proteins
Joint session with Protein and Co-Products
Plant-based proteins are trending in the food industry to meet consumers' dietary preference and sustainability pursuit. To address the opportunities, this session discusses research efforts in improving the yield, nutritional quality, flavor and functionality of proteins by conventional breeding and advanced biotechnological tools.

Emerging Biotechnological Developments in Lipids
Anything to do with the yield, processing and isolation of oils from seed crops, plants, or fermentation.

Functional Lipids - Biocatalysis I
If you are working in enzyme or microbial transformations useful to make functional lipids or alter the composition of lipids in your oil production, this session is for you!

Oleochemicals - Biocatalysis II
The place to go for everything related to enzymatic and microbial conversion of plant-based oils into industrial chemicals.

Plant and Algae Lipid Biotechnology and Genomics
Synthetic biology techniques allow one to redesign oil biosynthetic pathways in plants and algae. These technologies can be employed to 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.

General Biotechnology
Papers that go beyond the topic-specific sessions or cover new areas of research in biotechnology and sustainable materials should be submitted to this category.

Biotechnology Poster Session

Program organizer: Kaustuv Bhattacharya, Dupont Nutrition & Health, Denmark

Lipid Oxidation in Frying – Updates and New Perspectives
Joint session with Lipid Oxidation and Quality
Frying remains a key commercial and industrial cooking process yet the fundamental chemistry underlying degradation in different stages is still incompletely understood. This session will cover the different stages and types of frying and how the chemistry varies in each, analyses best for monitoring each stage (or determining extent of degradation and end of useful fry life), behaviors of new oils (either new sources or new syntheses via interesterification) in frying and new, more effective protection approaches.

Emerging Edible Applications of Plant Proteins
Joint session with Protein and Co-Products
This session addresses the opportunities and challenges associated with the emerging edible applications of plants including plant-based meat, dairy alternatives, films and coatings and edible packaging materials.

Manipulating Fat for Plant Based Product Development
Use of non-dairy and non-animal based proteins including substitution of animal/dairy fats in food products are on the rise globally. This session focuses on application of plant-based fats and oils with or without modification in various food applications to impart optimal functionality with respect to taste and texture.

Fundamentals of Fat Crystallization
Crystallization is one of the cornerstones of lipid chemistry. This session discusses the fundamentals of fat crystallization through basic principles, recent findings, latest analytical tools, modelling systems, etc.

Implication of Lipid Structuring and Fat Crystallization in Food Application
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 the role of fat selection, the role of food ingredients and the effect of food processing on product structuring for confections, baking, margarines, ice cream and other applications.

Phase Transition and Interfacial Phenomena in Complex Food System
This session will focus on the multi-scale structuring of multicomponent foods and its influence on functionality, with particular focus 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.

General Edible Applications Technology
Papers that go beyond the topic-specific sessions or cover new areas of research in food materials and food technology should be submitted to this category.

Edible Applications Technology Poster Session

Program organizer: Matt Miller, Cawthron Institute, New Zealand

Protein Biofunctions
Joint session with Protein and Co-Products
Proteins and derived peptides can exhibit biological activities above and beyond their known nutritional value. This session discusses protein and peptides allergenic, bioactive, antibacterial and antiviral functions. Insights into mechanisms of action will be also addressed.

Emerging Sources of Protein
Joint session with Protein and Co-Products
This session addresses the opportunities and challenges associated with emerging protein sources, including plant and non-plant proteins, particularly in regard to their nutritional, bioactive and techno-functional properties, applications, safety and allergenicity.

Lipid Oxidation Consequences to Health, Nutrition and Toxicity
Joint session with Lipid Oxidation and Quality
Consequences of lipid oxidation in oils and foods go far beyond rancid odors and flavors to include co-oxidation of food nutrients, decrease in essential fatty acids, impairment with nutrient absorption, interference with the microbiome and function of the gastrointestinal tract, formation of toxic lipids and non-lipid products such as acrylamide and more. This session will introduce less familiar deleterious aspects of lipid oxidation that impact health in various ways.

Essential Fatty Acids: Evidence Suggests that We Re-evaluate the Need for an RDA to Replace the Adequate Intake?
The two fatty acids, linoleic acid (LA) and alpha-linoleic acid (ALN), are essential fatty acids for mammals. In this session, we will: 1) review the brief history of the role of essential fatty acids in the human diet for deficiency prevention; 2) present the emerging evidence for newly identified mechanistic roles of essential fatty acids in a variety of conditions including lipoprotein metabolism, neuronal development and function, fatty liver diseases, energy metabolism and insulin sensitivity; 3) discuss what is needed to determine whether RDAs for essential fatty acids are needed; and 4) if so, what criteria should be used to develop the RDAs for LA and ALN.

Cannabinoid ABCs: The 411 on CBC, CBD, CBG, and THC
This session will critically examine up-to-date research relevant to the broad field of cannabinoids and terpenes, including the metabolism, suggested mechanisms of action and evidence for the health benefits of cannabinoids. In addition to the frequently discussed effects of Cannabidiol (CBD) and Delta-9 Tetrahydrocannabinol (D-9-THC), the sessions will cover emerging science on other cannabinoids, such as Cannabichromene (CBC), Cannabigerol (CBG), Cannabinoid acids and terpenes.

COVID-19 and Lipids
This session is dedicated to research looking at lipid products including lipid soluble vitamins in aiding and treatment for COVID-19. The immune-modulatory properties of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids, rapidly provided in high amounts by fish-oil emulsions, may be important to change the course of COVID-19's death pathway. This has led to a series of clinical trials. Further there is growing interest in Vitamin D and E, which might also reduce the impact of COVID-19 in populations where deficiency is prevalent.

General Health And Nutrition & Awards Session
This session is dedicated to up-to-date, high-quality research relevant to the broad field of lipid metabolism, biochemistry and physiology related to all aspects of dietary fats 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. The Ralph Holman Lifetime Achievement, New Investigator and student awards will also be presented in this session.

Health and Nutrition Poster Session
This poster 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.

Program organizer: Brajendra (BK) Sharma, University of Illinois, USA

Biorenewable Polymers
Joint session with Biotechnology
Plastic waste disposal is quickly becoming a worldwide issue because of the recalcitrant nature of petroleum-based plastics towards degradation. This session focuses on the synthesis and characterization of unique biopolymers derived from renewable and/or lipid-based precursors that mimic, if not improve, the mechanical properties demonstrated by petroleum-based polymers, thus making these biopolymers more appealing in widespread applications.

Biofuels
Joint session with Processing
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 feedstocks, chemical structure-property relationships and fuel properties.

Green Chemistry and Oleochemicals
The session covers catalytic processes and novel green chemistry concepts for chemical modifications of fats and oils to create value-added, sustainable or renewable products. It also includes other processes like novel chemical/biological synthesis, replacement/reduction of environmentally harsh reagents or wastes or use of new feedstocks that promote the sustainability of existing technologies.

New Uses of Glycerine
This session will deal with current progress in the value-added processing and valorization of glycerin. The addressed topics comprise chemical, biochemical, thermochemical and catalytic upgrading of purified and raw glycerin. Papers dealing with economical, LCA and process design dimensions of glycerin upgrading technologies are also welcome.

General Industrial Oil Products
Papers that go beyond the topic-specific sessions or cover new areas of research in industrial oil products should be submitted to this category.

Industrial Oil Products Poster Session

Program organizer: Karen Schaich, Rutgers University, USA

Contemporary Analysis of Lipid Oxidation Products: Detecting and Quantitating more Products at Lower Levels
Joint session with Analytical
Recent evidence about lipid oxidation mechanisms, reactions with other molecules and potential toxicity present new challenges in analyzing more oxidation products in greater detail and with greater sensitivity. This session presents information about class analyses of lipid oxidation products at micromolar or lower levels; analyses of individual non-volatile and volatile epoxides, carbonyls, alcohols and other products; lipidomic approaches to tracking product distributions; and methods for tracking co-oxidation reactions that remove lipid oxidation products.

Continuing the Debate – Shelf Life vs. Accelerated Storage for Evaluating Antioxidant Effectiveness
Joint session with Analytical
Developing improved formulations and processing for food stability requires methods that accurately report lipid oxidation in the shortest time possible but these two goals are not always compatible. Accelerated storage methods at elevated temperatures provide rapid answers but reflect different chemistry than that which occurs over long times at room temperature. This session will address conflicts between the two methods; debate accuracies, inconsistencies and appropriate uses of each method; and potentially introduce alternative approaches.

Lipid Oxidation Consequences to Health, Nutrition and Toxicity
Joint session with Edible Applications Technology
Consequences of lipid oxidation in oils and foods go far beyond rancid odors and flavors to include co-oxidation of food nutrients, decrease in essential fatty acids, impairment with nutrient absorption, interference with the microbiome and function of the gastrointestinal tract, formation of toxic lipids and non-lipid products such as acrylamide and more. This session will introduce less familiar deleterious aspects of lipid oxidation that impact health in various ways.

Lipid Oxidation in Frying – Updates and New Perspectives
Joint session with Health and Nutrition
Frying remains a key commercial and industrial cooking process yet the fundamental chemistry underlying degradation in different stages is still incompletely understood. This session will cover the different stages and types of frying and how the chemistry varies in each, analyses best for monitoring each stage (or for determining extent of degradation and end of useful fry life), behaviors of new oils (either new sources or new syntheses via interesterification) in frying and new, more effective protection approaches.

Lipid Oxidation in Interesterified Fats and Oils and New Oil Products
Joint session with Processing
With the demonization of trans fats, oil hydrogenation has largely been replaced by interesterification of oils with natural (semi)solid fats or saturated fatty acids, changing oil mixtures to generate materials with different solid properties. As experience with these new solid fats accumulates, questions have been raised regarding stability vs source fats (yes, even saturated fats), fatty acid positions on triacylglycerols and the presence of natural catalysts and antioxidants. This session will look at patterns of stability in engineered (semi)solid fats in the context of fatty acid composition and engineering of fats over a range of solid properties and seek to derive some guidelines for developing stable fats for both food and non-food applications.

Lipid Oxidation Mechanisms, Catalysis and Inhibition
It has become increasingly clear that lipid oxidation is much more complex than radical chain reactions, and its controls are correspondingly more complicated than just complexing metals or quenching radicals. This session examines new information and how these are modified by metal and other catalyses, and by blocking or rerouting of oxidation reactions.

Lipid Oxidation and Quality in Novel Alternative Protein Products
As vegan diets become increasingly popular and environmentalists argue against animal meats, commercial development of plant-based and cell-based meat alternatives has become “hot”. These products incorporate lipids that approximate natural meats to generate the desired textures, flavors and nutrients. As initial challenges with protein structuring are being overcome, unique advantages and challenges regarding lipid oxidation are being introduced by their novel matrices and processes. This session is dedicated to exploring the potential advantages, challenges and solutions regarding oxidative stability in the novel alternative protein space.

Lipid Oxidation Variation with Specific Food Matrices
Lipid oxidation is a “one size does not fit all” reaction – its reactions, catalysts, inhibitors and outcome change with the specific food or cell matrix, and this alters observed kinetics, analytical methods required for monitoring and effects on product qualities. This session will compare patterns of lipid oxidation, co-oxidation and inhibition in different food and material matrices with different lipid composition and organization (e.g. meat, vs dairy vs complex dry vs complex extruded vs emulsions), then consider how these differences alter analyses required to accurately detect and quantitate lipid oxidation, as well as modify antioxidant strategies.

General Lipid Oxidation and Quality
Papers that go beyond the topic-specific sessions or cover new areas of lipid oxidation processing and characterization should be submitted to this category.

Lipid Oxidation and Quality Poster Session

Program organizer: Ozan Ciftci, University of Nebraska-Lincoln, USA

Novel Phospholipids: Pharmaceutical, Functional and Edible Applications
This session aims to include papers on novel phospholipids and applications such as natural emulsifiers, wetting, and dispersing agents in food applications. Also on the use of phospholipids as excipients and carriers in pharmaceutical and cosmetic formulations as well on the developments of new pharmaceutical products such drug delivery systems and specialty phospholipids supplements with bioactive properties.

Polar Lipids and Phospholipids – New Products and Developments
This session will include papers on the latest development of applications of polar lipids and other amphiphilic lipids, in conjunctions with phospholipids and sphingolipids. Session will also include presentations on the supporting roles of polar lipids in brain and cognitive development, with a focus on the nutritional impact during pregnancy, lactation, and infancy. Also included, papers on the food sources of polar lipids, their bioavailability, and the effects on cognitive measures via dietary supplementation.

Sustainable Processing and Fractionation for Novel Phospholipids – Including Milkfat, Marine and Plant-Based Phospholipids
This session will include papers that include novel processing techniques for phospholipids, including solvent extraction and precipitation processes, supercritical processing and chemical derivatization to produce fractions enriched in phospholipids with functional and bioactive properties. Also will include presentation on enzymatic processes with phospholipases and lipases including esterification reactions with other bioactive polar compounds.

General Aspects of Phospholipids
Papers that go beyond the topic-specific sessions or cover new areas of phospholipid science and technology should be submitted to this category.

Phospholipid Poster Session

Program organizer: Usha Thiyam-Hollaender, University of Manitoba, Canada

Best Practices and Guidelines for Plant and Product Personnel – Including Public and Customer Communication
The development and implementation of best practices are critical for the success of an operation. Regardless of the type of operation, these principles ensure an entity’s safety, quality and value. This session will feature thought leaders around this subject and highlight examples including encouraging adoption of best practices, management of change, value engineering, and managing communication.

Biofuels
Joint session with Industrial Oil Products
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 feedstocks, chemical structure-property relationships and fuel properties.

Cannabis and Hemp Processing – New Trends and Applications
This session will focus on a “holistic” approach to processing all cannabis- and hemp-derived products, including medicinal active “oil” extracts, hemp seed oil and protein isolation, as well as chemical and energy applications of cannabis/hemp biomass. Suitable contributions would consist of extraction and purification technologies, removal of contaminants, and end uses of the resultant processed products. Contributions are also welcomed on regulatory control of the manufacturing processes and products derived from the constituent parts of the cannabis and hemp biomass.

Co-Stream to Mainstream -- Protein Quality and Dairy
Openings for by-product and co-streams to main products. Protein Quality, Dairy and other plant processing integrating developing technologies with current practices.

Food Safety – Contaminants, Sustainability, Environment
This session focuses on contaminants relevant to current process practices, mitigation strategies and regulatory aspects. Contaminants comprise environmental pollutants such as heavy metals, pesticides, PCBs, dioxins or PAHs, and process contaminants such as 3-MCPD- and glycidol esters, mineral oil hydrocarbons, and phthalates. Examples of current and new practices applied to seed conditioning, seed preparation, extraction, degumming, physical refining, alkali refining, bleaching, short-path evaporation, deodorization, interesterification, fractionation and fractional distillation will be presented in this session.

Lipid Oxidation in Interesterified Fats and Oils and New Oil Products
Joint session with Lipid Oxidation and Quality
With the demonization of trans fats, oil hydrogenation has largely been replaced by interesterification of oils with natural (semi)solid fats or saturated fatty acids, changing oil mixtures to generate materials with different solid properties. As experience with these new solid fats accumulates, questions have been raised regarding stability vs source fats (yes, even saturated fats), fatty acid positions on triacylglycerols and the presence of natural catalysts and antioxidants. This session will look at patterns of stability in engineered (semi)solid fats in the context of fatty acid composition and engineering of fats over a range of solid properties and seek to derive some guidelines for developing stable fats for both food and non-food applications.

New and Emerging Technology
New and recent technologies relevant to both plant operators and academia will be presented. In this session, key speakers from industry and academia will present on new technological breakthroughs (equipment and software), with topics covering the entire oil processing-chain.

Processing Basics – Current and Future Scope
General processing topics- on how oilseeds are processed and on technical information that will help those interested to learn about plant operation and practices. Processing to Enhance Bioactive Ingredients for Health-Promoting Foods Bioactivity of food ingredients is strongly influenced by food processing. Strategies are sought to preserve valuable constituents but also to enhance health-promoting ingredients by applying innovative techniques. New insights into the fate of biologically active ingredients during food processing and solutions to improve their bioactivity by processing will be provided.

Processing to Enhance Bioactive Ingredients for Health-Promoting Foods
Bioactivity of food ingredients is strongly influenced by food processing. Strategies are sought to preserve valuable constituents but also to enhance health-promoting ingredients by applying innovative techniques. New insights into the fate of biologically active ingredients during food processing and solutions to improve their bioactivity by processing will be provided.

Renewable Fuels – Technology and Market Considerations
This session investigates recent advances in renewable fuels production. Topics will range from the value chain- sustainable alternatives to fossil fuels, carbon footprint analysis, optimization, and fuel properties.

General Processing
Papers that go beyond the topic-specific sessions or cover new areas of processing science and technology be submitted to this category.

Processing Poster Session

Program organizer: Lamia L'Hocine, Agriculture & Agri-Food Canada (AAFC), Canada

Protein Biofunctions
Joint session with Health and Nutrition
Proteins and derived peptides can exhibit biological activities above and beyond their known nutritional value. This session discusses protein and peptides allergenic, bioactive, antibacterial and antiviral functions. Insights into mechanisms of action will be also addressed.

Emerging Sources of Protein
Joint session with Health and Nutrition
This session addresses the opportunities and challenges associated with the emerging protein sources, including plant and non-plant proteins, particularly in regard to their nutritional, bioactive and techno-functional properties, applications, safety and allergenicity.

Emerging Edible Applications of Plant Proteins
Joint session with Edible Applications Technology
This session addresses the opportunities and challenges associated with the emerging edible applications of plant including plant-based meat, dairy alternatives, films and coatings and edible packaging materials.

Breeding and Biotechnology for Improving Content, Nutritional Quality and Functionality of Plant Proteins
Plant-based proteins are trending in the food industry to meet consumers' dietary preference and sustainability pursuit. To address the opportunities, this session discusses research efforts in improving the yield, nutritional quality, flavor and functionality of proteins by conventional breeding and advanced biotechnological tools.

Functionality of Proteins in Food and Interaction with Other Food Components
This session aims to advance our understanding of protein and peptide functionality in foods and interactions with other food components such as polysaccharides, lipids, phytochemicals, etc. This may include changes in protein and peptide structures, textures, functionality, bioactivity and bioavailability.

Application of Advanced, Novel, and Clean-Tech Processing for the Preparation and Utilization of Plant Proteins for Foods
This session focuses on sustainable clean technologies for protein extraction and their effect on protein techno-functionalities such as solubility, dispersability, texturization, etc. Technologies covered in this session include dry milling, membrane separation, enzyme modification and traditional wet processing. In addition, this session includes the trend of green technologies, less processing and clean labelling in vegetable protein processing and applications.

Non-Food Applications of Proteins
This session covers current research on the utilization of proteins of different origins in non-food applications including but not limited to pet foods, aquafeed, animal feed and in industrial polymeric applications.

Protein-based Hydrocolloids for Food and Biomaterial Applications
This session focuses on current techniques to develop novel protein-based hydrocolloids for improved food stability, texture and quality. Their applications such as novel delivery systems and biomedical materials will be presented as well.

Lifetime Achievement Award and Lecture / Graduate Student Oral Competition
This special session is featuring an award lecture in honor of the winner of the new PCP Lifetime Achievement Award, it will further include presentations by finalists of the Graduate Student Oral Competition.

General Protein and Co-Products
Papers that go beyond the topic-specific sessions or cover new areas of protein and co-products science and technology be submitted to this category.

Protein and Co-Products Poster Session

Program organizer: Michael Williams, Evonik Corporation, USA

Biobased Surfactants
Joint session with Biotechnology
Interest in biobased surfactants continues to increase yearly. This session focuses on research and development of biobased surfactants in detergents, personal care products, cosmetics, pharmaceuticals, foods, environmental remediation and other applications.

Personal Care
This session features two keynote speakers who will describe hair and skin and explain the needs for consumer acceptable cosmetic formulations. Each keynote will be followed by presentations that describe novel products that provide mild conditioning or cleansing of either hair or skin. Natural and biodegradable materials are preferred.

Next Generation Ingredients (with Tradenames)
Normal restrictions on the use of product trade names and logos are suspended, so that presenters can freely discuss commercial aspects and opportunities of their products. New discoveries and advances in chemistry are guiding the development of new consumer product ingredients that yield better performance, are more sustainable and are safer to handle. As the regulatory landscape changes and consumers become more knowledgeable about what they use, these next generation ingredients will play a key role in future manufacturing processes, product formulations, delivery mechanisms and product forms. This technical session will highlight some of these ingredients and how they will impact future consumer products.

Analytical Trace Components
Trace component analysis has become an important topic in both consumer and I&I industries because of more restrictive regulations. This session focuses on analytical techniques for quantifying residual surfactants and other trace components, as well as methods and strategies to minimize residual components. The session also reviews recent and pending regulatory changes and broad industry trends that impact trace component analysis.

HLD/NAC
The hydrophilic lipophilic deviation (HLD) and the net-average curvature (NAC) are becoming common tools in the arsenal of the surfactant formulator. These sessions will include invited talks from individuals in industry and academia presenting an introductory overview of these concepts and their application in a wide range of fields, including, oilfield chemistry, agrochemical, cleaning, detergents, cosmetics and pharmaceutical formulations.

Regulatory
This session focuses on regulatory challenges created by changes to the Toxic Substances Control Act (TSCA) in the United States and the reliance of the European Union's Registration, Evaluation, Authorization and Restriction of Chemicals (REACH) regulation on non-animal safety testing and consumers' social network influences. Attendees will learn how to respond to new demands for increased transparency in raw material sourcing and product labeling.

Performance Additives
To create higher performing detergents and cleaners, the use of functional additives is crucial. This session covers the role of additives in different categories and their impact on performance.

Additives 2 - Interactions of Surfactants at Solid Surfaces
This session covers dispersants and the core properties that drive formulation and processing improvements in a variety of applications. Topics include functional chemistry, mode of action and real-world applications of dispersants.

General Surfactants and Detergents
These sessions cover recent progress in the research and development of surfactants and detergents, including their preparation, purification, characterization and application.

Surfactants and Detergents Poster Session