INFORM September 2024

YOUR AOCS COMMUNITY

inform September 2024, Vol. 35 (8) • 7

that the model can aid in the screening process of new raw materials and limit the need for time consuming screening procedures. Rasmus’ PhD research focuses on the use of BSG as both antioxidant and emulsifying ingredients. He is working to understand the interfacial behavior of especially low-fat, oil in-water emulsions and how different peptides influence the interface characteristics. Rasmus will complete his PhD in the summer of 2025 and is seeking a post-doctoral position or an opportunity in industry. SECOND PLACE AWARD “Modelling crystalline nanoplatelets in tri glyceride systems: A new shape-dependent USAXS model” Ivana Penagos, PhD Student, Gent University, Belgium Ivana’s poster demonstrated the develop ment of a new model to interpret ultra small angle X-ray scattering (USAXS) data for triglycerides. She introduced the model during an oral presentation in the EAT session on fat crystallization, highlighting its potential to reveal detailed insights into the structural formation of triglycerides. Anticipating that some attendees would be interested in the technical aspects, Ivana also created a poster that covered the model’s complexities. Ivana’s PhD research aims to enhance the understanding of triglyceride structures at different length scales. Although progress has been made toward understanding lipid systems, predicting the macroscopic behavior of triglycerides is still unclear; especially regarding how different units form and assemble under different processing conditions. Ultimately, Ivana hopes that by improving our understand ing of how lipids self-assemble, her research will help design better edible lipid systems from the bottom up. Ivana is currently finishing her PhD at Ghent University. After graduation, she hopes to transition into an R&D role in the industry. Ivana is particularly interested in remaining in the food sector; although, she is still exploring which specific role would be the best fit. AUDIENCE CHOICE AWARD

hensive method for assessing the plasticity of margarine, a crucial factor in its texture and consumer appeal. Arpita pre sented a specific study on the sensitivity of a standardized approach (LAOS method) that can be universally adopted. She hopes the findings will not only enhance quality control and product consistency but also facilitate innovation in the devel opment of new margarine and related products. In the near future, Arpita plans to focus on research ing emerging fat sources and their applications. She wants to become an expert in developing new fat-based products and optimizing their production processes. In general, she is inter ested in topics which are applicable in the real world, that bring value to both academia and industry.

STUDENT POSTER COMPETITION Look for details on how to submit a poster for the Student Poster Competition in 2025 after the call for papers opens in September. https://annualmeeting. aocs.org/student-competitions

for refining and deodorising vacuum systems Clean and efficient

“Investigating Rheological Method (LAOS) Responsiveness in Intricate Food Systems” Arpita Chakraborty, PhD Student Researcher, Gembloux Agro-Bio Tech, University of Liege, Belgium Arpita’s poster showed how although margarine has been a staple product for

• Ice Condensation • Alkaline Closed Loop both systems with clean cooling tower

decades, it is surprising to discover the absence of a standard ized method for measuring its plasticity within both industry and academia. Recognizing this gap and the associated chal lenges, she focused on developing and validating a compre

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