INFORM January 2024

2024 AOCS Annual Meeting & Expo

Palais des congrès de Montréal, Montréal, Québec, Canada

SHORT COURSE

Lipid Oxidation in Foods

Sunday, April 28, 2024

Lipids—essential for the quality and nutritional profile of foods—undergo oxidation, giving rise to hydroperoxides, aldehydes, ketones, acids, and alcohols, which can detrimentally influence food flavor, aroma, nutrition, and overall quality. This comprehensive course delves into the challenges posed by lipid oxidation in food systems and technologies that can help control these detrimental reactions to decrease food waste and increase food safety. Explore the diverse impacts of oxidation across various food systems, from bulk oils to low-moisture foods to frying oils and emulsions. Uncover the health implications of lipid oxidation products and discover innovative strategies that use natural antioxidants in food production. This short course will be held in conjunction with the 2024 AOCS Annual Meeting and Expo and Sustainable Protein Forum.

AOCS members receive discounted registration!

Learn more and register at annualmeeting.aocs.org/lipidox