INFORM June 2026

6 INFORM JUNE 2026 , VOL. 37, NO. 6

LIPID OXIDATION AND QUALITY DIVISION SPOTLIGHT CONGRATULATIONS TO OUR 2026 AWARDEES!

LOQ NEW INVESTIGATOR RESEARCH AWARD INFORM: WHAT ORIGINALLY INSPIRED YOU TO PURSUE RESEARCH? Dias: My interest in science started at an early age, but one of the most meaningful influences was watching and helping my Italian grandma cook. Those moments in the kitchen were really formative for me. She had this incredible way of combining intuition with precision, and even though she wasn’t thinking in scientific terms, everything she did had a purpose. During my undergraduate and graduate studies, I was fortunate to work with several outstanding mentors who not only taught me the technical aspects of research but also inspired me to pursue an academic career. Looking back, it was really that combination of early experiences in the kitchen and later mentorship that shaped my path and solidified my decision to pursue a career in research. INFORM: HOW HAS YOUR RESEARCH EVOLVED OVER THE YEARS? Dias: My research at UMN began with a focus on lipid oxidation mechanisms

and analytical method development. Moving forward, my goal is to establish direct links between processing conditions and transformation in lipid-derived compounds, as well as flavor and product quality. I am especially interested in developing predictive relationships that can be used to design more stable and desirable food systems. Building on this foundation, I am expanding my work in plant based proteins and human milk, where there is a critical need to better understand how processing influences lipid chemistry, nutritional quality, and flavor. These systems provide unique opportunities to apply lipidomics and analytical tools to address both fundamental and translational challenges. INFORM: WHAT DOES THIS AWARD MEAN TO YOU, AND HOW DOES IT SUPPORT YOUR RESEARCH? Dias: This recognition is truly meaningful to me. The LOQ New Investigator Award represents both validation of the research direction I built and encouragement from a community that I deeply respect. Being recognized by AOCS and the LOQ division is especially significant given how closely my work aligns with

FERNANDA FURLAN GONCALVES DIAS Assistant Professor at the University of Minnesota, Saint Paul, in the Department of Food Science and Nutrition.

Joined AOCS: 2015