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 |
|
|
