Program


Technical sessions are listed by interest area.
This page displays the most current schedule, which is subject to change.
Program Addendum (.pdf)


Agricultural Microscopy
No sessions planned.

Analytical
ANA 1/LOQ 1.1: Marine Oils - Analytical and Stability
ANA 2: Review of Old Analytical Methods - Challenges, Solutions
ANA 3: Analysis of Trace Contaminants in Vegetable Oil and By-Products
ANA 4: Rapid and Real Time Analysis
ANA 4.1/H&N 4: Advances in Analytical Aspects of Lipid Nutrition
ANA 5: General Analytical
ANA 5.1/S&D 5: Emerging Test Methods for Surfactants and Detergents

Biotechnology
BIO 1.1/PHO 1: Polar Lipids: Chemistry, Technology, and Applications
BIO 1: Enzyme Processes Enable High Yield Biodiesel Production
BIO 2: Biocatalysis I
BIO 3: Biocatalysis II
BIO 4/S&D 4: Biobased Surfactants, Detergents and Oleochemicals
BIO 5: Biotechnological Advances for Oilseed Improvements

CAOCS
CAOCS 1: The Bruce McDonald Memorial Session: Advances in Canola Research

Edible Applications Technology
EAT 1: Functional Lipids
EAT 2: Novel Lipid Technologies
EAT 3/H&N 3: Algal Oil - Food Applications and Nutritional Aspects
EAT 4/S&D 4.1: Emulsions, Dispersions, and Foams
EAT 5: General Edible Applications Technology
EAT 5.1: Lipid Foods Imaging

Food Structure & Functionality
FS&FF 1: Phase Transitions - Engineering and Stability
FS&FF 2: Novel Approaches to the Characterization of Food Structure
FS&FF 3: Colloid and Interfacial Property of Foods

Health and Nutrition
H&N 1: Global Perspectives on Fat Intakes and Dietary Recommendations
H&N 2: Nutritional Needs of the Military
EAT 3/H&N 3: Algal Oil - Food Applications and Nutritional Aspects
ANA 4.1/H&N 4: Advances in Analytical Aspects of Lipid Nutrition
H&N 5: General Health and Nutrition

Industrial Oil Products
IOP 1: Alternative Fuels
IOP 2: Catalysis
IOP 3: New Uses of Glycerine
IOP 4: Biobased Polymers and Lubricants
IOP 5: Oleochemicals

Lipid Oxidation and Quality
ANA 1/LOQ 1.1: Marine Oils - Analytical and Stability
LOQ 1: Algal Oils
LOQ 2: Managing Oxidation in Real Foods
LOQ 3: Novel Antioxidants
LOQ 4: Rancidity and Antioxidant Assessment
LOQ 5: General Lipid and Oxidation Quality

Phospholipid
BIO 1.1/PHO 1: Polar Lipids: Chemistry, Technology, and Applications
PHO 2: Krill Lipids Analysis, Algal Oil
PHO 3: Phospholipids for Industrial and Feed Applications
PHO 4: General Phospholipids

Processing
PRO 1: New Technology/Sustainability
PRO 2/PCP 2.1: Hexane-Free Oil Extraction (Green Extraction)
PRO 3: Plant Operations/Safety/Food Safety
PRO 4/EXH 2: Exhibitor Session
PRO 5: General Processing

Protein and Co-Products
PCP 1: Role of Protein and Co-Products on Food and Feed Supply and Security
PCP 2: Protein and Co-Products of Algae
PCP 3: Protein and Co-Products of Hexane-Free Oil Extraction
PRO 2/PCP 2.1: Hexane-Free Oil Extraction (Green Extraction)
PCP 4: Nutritional and Safety Aspects of Plant and Animal Proteins and Co-Products
PCP 5: General Protein and Co-Products

Surfactants and Detergents
S&D 1: Industrial Applications of Surfactants
S&D 2: Surfactants in Energy
S&D 2.1: General Surfactants
S&D 3: Consumer and Cleaning Applications
S&D 3.1a: Rheology and Characterization in Structured Surfactant Solutions, Including Solutions with Ionic and/or Organic Liquids
S&D 3.1b: Advances in Surfactant-Based Complex Fluids
ANA 5.1/S&D 5: Emerging Test Methods for Surfactants and Detergents
BIO 4/S&D 4: Biobased Surfactants, Detergents and Oleochemicals
EAT 4/S&D 4.1: Emulsions, Dispersions, and Foams