Short Course: Lipid Oxidation in Foods

Sunday, April 28, 2024

9:00 AM – 4:45 PM EDT

Room:518ab

Session Organizer(s)

Eric Decker, PhD

PhD, Professor
Food Science
University of Massachusetts Amherst
Amherst, Massachusetts, United States
Charlotte Jacobsen, PhD

Professor, Head of Research Group
National Food Institute
Technical University of Denmark
Kongens Lyngby, Hovedstaden, Denmark

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.

Join us for an in-person one-day course, prior to the AOCS Annual Meeting. More information can be found here.

If you would like to register, information can be found here.

Presentations:

9:00 AM – 9:10 AM EDT

Welcome Remarks
Speaker: Eric Decker, PhD – University of Massachusetts Amherst
9:10 AM – 10:30 AM EDT

Fundamentals of Lipid Oxidation
Speaker: Eric Decker, PhD – University of Massachusetts Amherst
10:30 AM – 10:40 AM EDT

Q&A and Discussion
Speaker: Eric Decker, PhD – University of Massachusetts Amherst
10:40 AM – 11:00 AM EDT

Break with Refreshments
11:00 AM – 12:15 PM EDT

Antioxidant Technologies
Speaker: Charlotte M. Jacobsen, PhD – Technical University of Denmark
12:15 PM – 12:25 PM EDT

Q&A and Discussion
Speaker: Charlotte M. Jacobsen, PhD – Technical University of Denmark
12:25 PM – 1:25 PM EDT

Lunch
1:25 PM – 2:10 PM EDT

Methods to Measure Lipid Oxidation and Antioxidants
Speaker: BINGCAN CHEN, PhD (he/him/his) – NORTH DAKOTA STATE UNIVERSITY
2:10 PM – 2:40 PM EDT

Oxidation in Emulsions
Speaker: Charlotte M. Jacobsen, PhD – Technical University of Denmark
2:40 PM – 3:10 PM EDT

Oxidation in Low Moisture Foods
Speaker: Eric Decker, PhD – University of Massachusetts Amherst
3:10 PM – 3:20 PM EDT

Q&A and Discussion
Speaker: BINGCAN CHEN, PhD (he/him/his) – NORTH DAKOTA STATE UNIVERSITY
Speaker: Charlotte M. Jacobsen, PhD – Technical University of Denmark
Speaker: Eric Decker, PhD – University of Massachusetts Amherst
3:20 PM – 3:35 PM EDT

Break
3:35 PM – 4:05 PM EDT

Oxidation in Frying Oils
Speaker: Jill K. Winkler-Moser, PhD (she/her/hers) – USDA-Agricultural Research Service
4:05 PM – 4:35 PM EDT

Panel Discussion and Closing Remarks
Speaker: Jill K. Winkler-Moser, PhD (she/her/hers) – USDA-Agricultural Research Service
Speaker: Eric Decker, PhD – University of Massachusetts Amherst
Speaker: Charlotte M. Jacobsen, PhD – Technical University of Denmark
Speaker: BINGCAN CHEN, PhD (he/him/his) – NORTH DAKOTA STATE UNIVERSITY