Thursday, January 29, 2015

PMCA’s Announces Preliminary Agenda for the 69th Annual Production Conference

January 6, 2015 - Bethlehem, PA — PMCA’s 69th Annual Production Conference will be held at the Lancaster Marriott at Penn Square and Lancaster County Convention Center from Monday, April 13 through Wednesday, April 15, 2015 in Lancaster, PA.
The PMCA conference is recognized worldwide as a premier technical conference with highly skilled and experienced experts leading the presentations. Parts of the program will include live demonstrations and audience sampling.
Monday Morning - April 13, 2015
Basics and Beyond Seminar: Fats and Oils for Confectionery and Snack Products 
This year’s Basics and Beyond seminar, a tradition of the Production Conference program for the past sixteen years, will feature the topic of Fats and Oils for Confectionery and Snack Products. The session will begin with a review of raw seeds and their conversion to edible oils. This will be followed by a look at what makes specialty fats “special” along with application and processing issues related to these oils. The session will conclude with a presentation on various high stability oils – their application, strengths and weaknesses. This half day seminar will provide basic information, along with some advanced techniques and new technologies. Presentations from experienced industry professionals will be accompanied by live demonstrations and audience tasting samples.
Session Moderator: Edward Seguine, Consultant, Seguine Cacao
Vegetable Oil Processing - Raw & Intermediate
Andrew Bunger, VP Sales (Americas), Fuji Vegetable Oil Inc.
This presentation will review the processing steps from refining the crude oil to bleaching, hydrogenation and interesterification, both chemical and enzymatic, and the impact this processing has on the finished oil or fat. Accompanying paper authored by Thomas McBrayer, R&D Director, Fuji Vegetable Oil, Inc.
Coating and Filling Fats
Jeffrey B. Fine, Customer Innovation, AarhusKarlshamn USA
Confectionery fats play a dominant role in chocolate confectionery. This presentation will look at what makes coating fats and filling fats special and different from other fats. Distinctions between CBS, CBR and CBE will be explained as will their respective advantages, disadvantages and limitations. The practical concerns of shelf-life, bloom and compatibility will be briefly covered. The unique properties of filling fats will also be discussed, highlighting their interaction with other fats, and the critical role they play in delivering flavor and texture.
High Stability Oils – Function and Applications
Tom Tiffany, Sr. Technical Sales Manager ADM Oils
High stability vegetable oils are gaining greater popularity in the North American Food industry as replacements for partially hydrogenated vegetable oils. This presentation will review the high stability oils that are currently on the market today with information in regards to their physical and chemical properties. Not only can high stability oils be used alone, these oils can be used in blends with other liquid oils, blends with palm and palm fractions, and as components of interesterification. This presentation will review the versatility of using high stability oils in the aforementioned blends and interesterification providing insight into the influence of these oils on the oxidative stability and physical attributes of these blends.
Tuesday Morning - April 14, 2015
The Future is Now
Session Moderator: Rose Potts, Sensory Programs Manager, Blommer Chocolate Company
Regulatory Update for the Confectionery Industry 2015
Laura Shumow, Director of Scientific and Regulatory Affairs, National Confectioners Association
Come hear about the latest federal and local regulatory and policy developments impacting the confectionery industry. Labeling updates include final rules on menu and vending labeling requirements out of FDA, which are likely to impact voluntary front-of-package labeling programs. Increased media attention on sugars and health may lead to new efforts to establish policies focused on reducing the consumption of added sugars, while ingredient safety and food safety concerns remain a priority at FDA this year. Additionally, we are seeing ongoing action on GE/GMO labeling, allergen labeling, Prop 65 lawsuits targeting the candy industry and more.
Protein in Sweet Confection Applications
Tessa Porter, R&D Manager of Product Development, Ferrara Candy Company
Proteins are a hot trend in the food industry due to the gaining awareness of the health benefits of protein in our daily diet. This presentation will briefly review protein in the current snack aisle, outline how different protein sources and qualities can benefit our health and product labels, and discuss how we can incorporate proteins into confectionery formulas through understanding ingredient and processing interactions. Key applications including caramel, nougat, chews, panning, crème, and gummy and jelly technologies will be used to demonstrate various ingredient interactions, processing hurdles, and stability concerns and how to overcome them.
Energy Conservation – A Key Ingredient in Making Chocolate
Eric Bliss, Sr. Engineering Manager, Blommer Chocolate Company
Energy is typically the second largest direct manufacturing cost for confections processors, although many processors don’t consider it a direct cost or even attempt to manage the costs. While most manufacturers manage costs with sourcing strategies, many do not actively manage their energy consumption or actively pursue energy conservation measures. This leaves untapped opportunities to grow profits with minimal investment and minimal risk. This presentation will discuss the process of starting an energy conservation program and key components of a successful program implementation. It will offer practical ideas for immediate energy savings as well as ways to engage your whole organization to focus on energy management.
Using New Sensory Methods to Explore Chocolate and Nuts
Myrna Fossum, Sensory Evaluation Expert
Sensory expert, Myrna Fossum, will host an intimate and interactive presentation that will awaken emotions and senses for participants to fully evaluate food products, in particular chocolate and nuts. Together, the audience will explore the latest research in human perception and gain an understanding about our five senses and the significant impact they have on products when they work in consort. Myrna will look at how retail stores and consumer products alike can rely on holistic sensory methods to satisfy customers and solidify their brands. By analyzing and measuring the taste of chocolate and nuts, the group will discover why the classic combination is winning. The audience will also be treated to a video of consumers and a trained taste panel, evaluating chocolate and nuts.
PMCA Research Committee Update
Eric Schmoyer, R&D Project Manager, Barry Callebaut, USA
PMCA’s Research committee chair will provide an overview of the activities of the committee including current grant in aid Research projects.
PMCA Education and Learning Committee Update
Peter Jamieson, Lead Food Scientist, Atlas Point Technical Services
PMCA’s Education and Learning committee chair will provide a report on the association’s short course program including highlights of recent courses and a look at future offerings.
PMCA Student Outreach Committee Update
Mark Freeman, Vice President of Sales, Shank’s Extracts
PMCA’s Student Outreach committee chair will provide an overview of the activities of the committee including a review of the growth and success of the program and future outlook.
Tuesday Afternoon - April 15, 2015
Sweet and Savory – Snacks Meet Confections
Session Moderator, Reginald Ohlson, retired, Mars, Inc.
The Palate Pleasing Joy of Sweet/Savory/Salty Combinations
Daniel Goldich, Executive Chef, Lancaster Marriott at Penn Square
Chef Goldich will engage attendees in a brief Q&A session surrounding his ingredient choices for the sweet/savory/salty dessert combinations attendees experienced during lunch.
Sweet & Savory Satisfies: A Trendspotter’s Perspective
Victoria Ward, Marketing & Consumer Insights Manager, David Michael & Company
The sweet and savory flavor trend is dominating activity in food and beverage development. This presentation will look at what lies at the root of this growing trend, from its origin to why our bodies crave sweet and savory food combinations. Global products - including confections - that are exemplary of the sweet and savory/salty trend will be explored. As demands simultaneously mount in the areas of better-for-you and indulgence, a snacking paradox arises. The role of millennial consumers’ influence on this trend, and the food industry as a whole, will be discussed.
Salty Snacks for Confections
Nikki Shumansky, Sales Manager, KLN Family Brands
Snack foods are being utilized as a base product in many new sweet & savory confection launches today. This presentation will guide you through the important things to consider as you select the right snack base for your needs. We will examine each of the different types of bases available, and advantages of each. Covered bases will include: Potato Chips, Popcorns, Pretzels, Extruded Items, Pellet Items, Corn Items and more. We will also walk through those important factors to consider & questions to ask when choosing a co-pack partner and kicking off your project.
Considerations for Using Snack Components & Savory Ingredients in Confectionery Operations
Pam Gesford, Staff Scientist – S&R Research, The Hershey Company
There is a growing interest in producing cross over confections which blur that traditional line between snacks and confections using snack components and savory ingredients. Developing these products means using ingredients that are different than what we are used to working with in a traditional sense. This presentation will look at general practices as well as some more specific examples of issues that can arise from using these unusual ingredients or making snack/confection hybrid products.
Wednesday Morning - April 15, 2015
Steven Genzoli, VP Quality Assurance/Research & Development, Ghirardelli Chocolate Company
Addressing the challenges of cocoa beans supply in Côte d’Ivoire.
Louis Koko, Soil Fertility Scientist, CNRA, Cocoa Program, Côte d’Ivoire
To ensure sustainable cocoa production, the actors of the sector have adopted different models to help farmers get access to fertilizer. This paper focuses on the role of fertilizer in yield improvements and securing the supply of cocoa beans in Côte d'Ivoire. The first part highlights the agronomic effectiveness of fertilizer to improve yields of cocoa in research conditions. Based on these findings, we will present key lessons learned from an agricultural impact study on cocoa yield in farmer’s areas. In relation with the two previous studies, the second part will discuss the implications of fertilizer programs for securing the supply of beans. This synergy action can contribute to the revitalization of the Côte d’Ivoire cocoa sector by bringing soil fertility back to the cocoa farms and therefore create a source of welfare for farmers.
Nut Pasteurization Principles & Process Control Measures for Achieving High Food Safety Standards
Mark A. Kline, Staff Scientist, The Hershey Company
Nuts including peanuts and tree nuts, are a low moisture food susceptible to Salmonella contamination. This presentation will focus on three key areas to mitigate Salmonella risk and improve a Food Manufacturer’s nut processing food safety plan. Published industry resources such as guidance documents, recommendations and training opportunities will be reviewed. Process control measures such as best practices, analysis of hazards and identification of critical control points (HACCP) including both pre- and post-processing will be discussed. Principles of pasteurization technologies will be compared and potential risk factors that may impact their effectiveness will be highlighted.
Lecithin – The Natural and Powerful Substance
Peter Fismer, Managing Director, FISMER LECITHIN, GmbH
The subject of IP and labeling issues related to various lecithin types are of growing importance. What is IP and which certificates are needed? This presentation will examine these issues as they relate to Soy, Sunflower and Canola Lecithin. The talk will also cover availability in volume, the differences in application and the origin of these Lecithin types.
Alkalizing Cocoa and Chocolate
Arlen D. Moser - Research and Development Manager, Blommer Chocolate Company
Alkalizing cocoa and chocolate has been around for the past 185 years. Its forms and processes have evolved through the years as equipment and processes have improved. This paper discusses the most common processes of alkalization and how they differ in production and quality impact. Included are the alkalizing ingredients and the physical parameters that influence the final cocoa color and flavor. Additionally, the impact of alkalization upon chocolate and compound and how an alkalized chocolate is different will be shown. Application impact of alkalized cocoa on drinks, desserts, and baked goods will be part of the discussion. This presentation should clarify how different alkalized cocoas and chocolates are produced and why they are chosen.
Robotics -A stronger Foothold in Confectionery
Alex Diaz, Senior Manager – Packaging Systems Engineering, The Hershey Company
Robot-assisted applications have been growing dramatically over the years. No longer are we limited to standard applications such as picking up an object and placing it at a different location. Instead, today’s Robotic Systems, when combined with advances in vision systems, motion controls and computer logic, have led to new horizons. The potential for these new applications will take Robotics from the standard palletizing system to revolutionary applications in the confectionery industry.
Keynote Address Tuesday Evening, April 14, 2015
Our Industry Focus: Rethink, Refresh, Renew 
John H. Downs, Jr., President and CEO, National Confectioners Association
Join NCA’s new senior leader for a discussion of the candy industry today. John brings a fresh perspective to the industry after more than 28 years in the global Coca-Cola system. He will outline what he sees as critical issues for the chocolate, gum and candy industry and outline how we can seize the opportunity to tell our story as we guide the industry to a bold and bright future.
Student Outreach Program 
PMCA’s Student Outreach Committee, led by Chair Mark Freeman, Shank’s Extracts will once again host students from educational institutions with Food Science, Business, Engineering and related programs, to attend the conference. Students will have the opportunity to interact with industry personnel and enjoy several activities developed specifically for them including an industry plant tour. Students will be introduced by Mr. Freeman prior to the start of the Basics and Beyond program on Monday, April 13th.
Supplier Exhibition
The 2015 Production Conference will once again feature the highly popular supplier exhibition on Monday afternoon from 12:30-5:00pm in Freedom Hall of the Lancaster County Convention Center.
Supplier Exhibition Registrations as of January 15, 2015

Aasted-North America LLC
ADM Cocoa
ADM/Matsutani LLC
Almond Board of CA
American Chocolate Mould Company
Bainbridge Associates LLC
Baker Perkins
Barry Callebaut
Bell Flavors & Fragrances, Inc.
Berndorf Belt Technology
Blommer Chocolate Company
Blue Pacific Flavors
Bosch Packaging Technology
Bühler Inc.
California Natural Products
Capol LLC
Cargill Cocoa & Chocolate
Cargill - Zerose® erythritol
Carle & Montanari – OPM USA
Cavanna Packaging USA, Inc.
Centerchem, Inc.
Ciranda, Inc.
Clasen Quality Coatings, Inc.
W.A. Cleary Products
Concord Foods, Inc.
Contibelt Systems, Inc.
Creative Food Ingredients
Crosio & Associates, Inc.
Dairy Farmers of America
David Michael & Co.
DDW “The Color House”
Domino Specialty Ingredients
Driam USA Inc.
DuPont Nutrition & Health
Edlong Dairy Technologies
Firmenich, Inc.
FONA International
Franz Haas Machinery
Fuji Vegetable Oil Inc.
Galloway Company
GEA Process Engineering, Inc.
Golden Peanut & Tree Nut
Grain Processing Corporation (GPC)
Graybill Machines, Inc.
Guittard Chocolate Company
Hamburg Dresdner Machinenfabriken USA
Hanover Packaging, div. of TimBar Pkg. & Display
HDG North America
Herding Filtration LLC
Hilliard’s Chocolate Systems
Hosokawa Bepex
IFC Solutions (formerly Int’l Foodcraft)
Inclusion Technologies LLC
Industrial Food Ingredients
Ingredion, Inc.
KOCO, Inc.
Landers Group, LLC
MC/Manufacturing Confectioner
Micelli Chocolate Mold Co.
Multifilm Packaging
Murnane Specialties, Inc.
NETZSCH Premier Technologies LLC
Nexira, Inc.
Nitta Gelatin
Nutec Group
Nutrin Distribution
Palsgaard Incorporated
Pinova Holdings, Inc.
Pocantico Resources, Inc.
Precision Roll Grinders, Inc.
Production Systems Automation Inc (PSA)
PTL (Production Techniques Ltd.)
Readco Kurimoto, LLC
Savage Bros
Scala Wisell International Inc.
Schebler Food Equipment
Schenck Process
William A Schmidt
Sensient Colors LLC
Sensus America, Inc.
Schick USA
Silesia Flavors, Inc.
Sollich North America LLC
Stern Ingredients Inc.
Takasago International Corp. (USA)
Temuss Products Limited
Texture Technologies Corp.
Tomric Systems
Tricor Systems Inc.
Turbo Systems
Union Confectionery Machinery Company
Union Process, Inc.
Virginia Dare
The Warrell Corporation
Webber/Smith Associates, Inc.
Whetstone Industries
Woody Associates Inc.
WRH Industries

25 Year Exhibitor Recognition
The following companies have exhibited for twenty five years or more at the PMCA Production Conference:
  ADM Cocoa
  American Chocolate Mould Co.
  Baker Perkins
  Bell Flavors & Fragrances, Inc.
  Cargill Cocoa & Chocolate
  Carle & Montanari – OPM USA
  Centerchem Inc.
  David Michael & Co.
  DuPont Nutrition & Health
  Emkay Confectionery Machinery
  Fuji Vegetable Oil Inc.
  Hilliard’s Chocolate System
  Ingredion Incorporated
  KOCO Inc.
  Loar & Young, Inc.
  IOI Loder’s Croklaan
  Molded Fiber Glass Tray Co.
  Multifilm Packaging
  Readco Kurimoto, LLC
  Roquette America, Inc.
  Sensient Colors, Inc.
  Stern Ingredients, Inc.
  Tate & Lyle
  Tricor Systems
  Turbo Systems, Inc.
  Union Confectionery Machinery Company
  Virginia Dare
  Woody Associates Inc.
  WRH Industries Ltd.

About the Production Conference 
The Annual Production Conference consistently draws a large, International audience and is geared toward those individuals responsible for production, operations management, Research & Development and Quality Control. Registration is open to anyone in the industry. The printed conference booklet, attendee registration forms and lodging information are available from the PMCA office or at For further information please contact the PMCA office at Tel (610) 625-4655 or email
About PMCA
PMCA is a non-profit international trade association in the confectionery industry whose goals are to provide open forums for the free exchange of technical information through its Annual Production Conference, to promote and direct basic and applied scientific research in the science of chocolate and confectionery through its Research Program at leading universities and to educate and train technical and manufacturing personnel worldwide through its Short Course Program. The organization was originally founded in 1907 as the Pennsylvania Manufacturing Confectioners’ Association.

Yvette Thomas
Tele: 610-625-4655

Wednesday, January 28, 2015

Quality Reference Material SALE

Save 25% on all AOCS Quality Reference Samples during the month of February.  Use promo code QRMSALE at checkout and get 25% off your Quality Reference Sample order. Valid February 1-28, 2015. While supplies last.

Consensus reference materials are available to purchase for quality assurance testing and for internal quality control. All quality reference samples are peer-reviewed, analyzed by participants in the AOCS Laboratory Proficiency Program, and shipped with reports that include the mean value and standard deviation for various components.

Find out more or purchase AOCS Quality Reference Materials (QRMs).

Monday, January 26, 2015

Dr. Susan T. Mayne takes charge at CFSAN

Today, the U.S. Food and Drug Administration (FDA) welcomed Dr. Susan T. Mayne as its new Director of the Center for Food Safety and Applied Nutrition (CFSAN). Dr. Mayne is best known for her studies in the role of diet, nutrition, and obesity in chronic disease risk. Prior to joining the FDA, Dr. Mayne was the C.-E.A. Winslow Professor of Epidemiology and Chair, Department of Chronic Disease Epidemiology at the Yale School of Public Health, as well as Associate Director of the Yale Cancer Center.  Dr. Mayne may be reached by e-mail at

Find Out More

January 26, 2015 FDA CFSAN Constituent Update, titled "Susan Mayne Takes Helm at CFSAN", posted at 

Additional information about Susan T. Mayne, Ph.D., is posted at

"Questions and Answers with Susan Mayne, the New Director of CFSAN" are posted at

What others are saying:

International Dairy Foods Association (IFDA)

"Susan Mayne is a distinguished scientist who has devoted her career to improving nutrition and public health,” said Joe Levitt, a former CFSAN director and now partner at Hogan Lovells US LLP, IDFA’s outside legal counsel. “This background will position her extremely well to face today's challenges as she moves into the CFSAN director's position."

Natural Products Association

In a statement to NutraIngredients-USA, Dr. Daniel Fabricant, CEO pof the Natural Products Association praised FDA’s decision saying, Mayne brings "credibility, energy and focus" to the role. Fabricant also noted, "[i]t's good for everyone having someone who can engage the public on the science because it's a scientific agency. " he reportedly told the publication.

Monday, January 19, 2015

FREE! Lipids paper of the month - 13-Oxo-9(Z),11(E),15(Z)-octadecatrienoic Acid Activates Peroxisome Proliferator-Activated Receptor γ in Adipocytes

January’s paper of the month is from Lipids and was reported by researchers from the Kawada Group at Kyoto University in Japan. The study shows for the first time that 13-oxo-OTA, a derivative of linolenic acid that is found in a number of fruits, activates the PPAR gamma system in 3T3-L1 adipocytes, thereby resulting in adipocyte differentiation and adipogenesis. Further, 13-oxo-OTA stimulates expression of PPAR gamma-regulated genes, increasing adiponectin secretion from adipocytes as well as glucose uptake by these cells.
“The researchers have provided additional insight into the complex role of a naturally occurring dietary PPAR gamma agonist in the regulation of the adipocyte functions that are considered to be anti-type 2 diabetic,” noted Editor-in-Chief Eric J. Murphy. “This could offer a novel dietary approach in modulating the long-term impact of diabetes.” 
The article will be available for free download through March 19.

Download the article.

13-Oxo-9(Z),11(E),15(Z)-octadecatrienoic Acid Activates Peroxisome Proliferator-Activated Receptor γ in Adipocytes
Haruya Takahashi, Hideyuki Hara, Tsuyoshi Goto, Kosuke Kamakari, Nomura Wataru, Shinsuke Mohri, Nobuyuki Takahashi, Hideyuki Suzuki, Daisuke Shibata, Teruo Kawada.
Lipids. January 2015, Volume 50, Issue 1, pp 3-12.


Peroxisome proliferator-activated receptor (PPAR)γ is expressed in adipose tissue and plays a key role in the regulation of adipogenesis. PPARγ activators are known to have potent antihyperglycemic activity and are used to treat insulin resistance associated with diabetes. Therefore, many natural and synthetic agonists of PPARγ are used in the treatment of glucose disorders. In the present study, we found that 13-oxo-9(Z),11(E),15(Z)-octadecatrienoic acid (13-oxo-OTA), a linolenic acid derivative, is present in the extract of tomato (Solanum lycopersicum), Mandarin orange (Citrus reticulata), and bitter gourd (Momordica charantia). We also found that 13-oxo-OTA activated PPARγ and induced the mRNA expression of PPARγ target genes in adipocytes, thereby promoting differentiation. Furthermore, 13-oxo-OTA induced secretion of adiponectin and stimulated glucose uptake in adipocytes. To our knowledge, this is the first study to report that 13-oxo-OTA induces adipogenesis through PPARγ activation and to present 13-oxo-OTA as a valuable food-derived compound that may be applied in the management of glucose metabolism disorders.

Monday, January 12, 2015

Call for Candidates

Would you like to be a member of an AOCS Division Executive Steering Committee, or do you know someone who might be interested in doing this?

Each AOCS Division is governed by an elected, three-person Executive Steering Committee:
  • Chairperson
  • Vice-Chairperson
  • Secretary-Treasurer
The term of office is one year; however, a member may serve in an office for three consecutive terms.

Please Note: Newly elected officers are requested to participate in orientation and steering committee meetings Sunday morning and afternoon of the AOCS Annual Meeting in Orlando.

Submit the names of potential candidates to Elizabeth Garard no later than Monday, January 26, 2015. Self-nominations are welcome.

Candidates will be asked to provide a brief statement (4-5 sentences), which should describe area(s) of research and AOCS experience.

The ballots — with candidates’ names and statements — will be sent to Division members in mid-February.

The names of the new Division leaders will be put on each Division’s web page in early March, and Division officers will be installed at the 106th AOCS Annual Meeting in Orlando, Florida, USA, May 3-6, 2015.

The duties of each office are:
  • appoints a Division member to oversee the Division awards program
  • appoints a Division member to serve as newsletter editor
  • appoints Division members, as needed, to oversee other Division activities
  • reports on the status of awards and newsletter activities to the Division’s Executive Steering Committee
  • represents the Division and its interests at Division Council meetings
  • chairs the Division’s technical programming committee; appoints Division members to assist in program development
  • serves on the AOCS Program Committee
  • reports pertinent details concerning the upcoming AOCS Annual Meeting technical program to the Division’s Executive Steering Committee
  • assumes duties of Chairperson when necessary
  • takes minutes of Division’s Executive Steering Committee meetings
  • reviews Division financials with AOCS staff and reports activities to the Division’s Executive Steering Committee
  • appoints a Division member to oversee networking events
  • in consultation with the Chairperson and Vice-Chairperson, submits a written report in July that summarizes the activities of the previous year; at the same time, prepares a budget reflecting the Division’s future program plans with income and expense projections

Find Out More

Questions? Email Elizabeth Garard at

Friday, January 9, 2015

Junior Researcher Travel Grant Available

Industrial Oil Products (IOP) Division 2015 Junior Researcher Travel Grant

The program has been established to encourage junior-level researchers to become active in the IOP Division and the Society.

The funds allocated to the individuals are intended to partially pay travel and meeting registration expenses to attend the 106th AOCS Annual Meeting. It is anticipated that the funds may not cover the total expenses incurred, and this grant would supplement other travel funds.

  • maximum number of individual grants per year limited to two (2)
  • total of all grants disbursement for any given year may not exceed $1,500
    • individual grants limited to no more than $750
    • individual grant limits may vary based upon need, location, and funds available
  • the review committee will determine which expenses shall be reimbursed
  • junior researchers (less than five [5] years of employment) at any institution of higher learning or research laboratory
    • preference given to junior researchers who demonstrate an interest in becoming active in the IOP Division
  • full professors are not eligible
  • individual can only receive this grant one time
  • failure to receive a grant does not bar further consideration for subsequent years
The applicant should submit:
  • an application statement
    • limited to 300-1,000 word summary describing the significance of the individual’s accomplishments in research
    • should clearly demonstrate how the applicant’s research interests are consistent with activities of the IOP Division, and the applicant’s potential for future participation in IOP activities
  • a two-page curriculum vitae, including grant procurement, students supervised, published papers
Complete applications should be sent to committee chair Doug Root, The committee chair as well as the three members of the IOP Division Executive Steering Committee will serve as the grant review committee.

For more information about AOCS and the meeting, please visit

Annual Meeting Registration is Open!

 Register by February 27, 2015 and save up to $200!

Join us in Orlando for four days of networking with more than 1,600 attendees from around the globe. Register today!

The AOCS Annual Meeting is a premier international science and business forum on fats, oils, surfactants, lipids, and related materials. Known for its extensive programming, the AOCS Annual Meeting features more than 600 presentations within 11 interest areas.

New Programming
AOCS is introducing new programming in collaboration with the Society of Cosmetic Chemists. A short course and three joint sessions will be offered.

Industry Showcases

Discover business solutions and network with industry partners. Stay informed on the most recent developments in equipment, information, and services.

Technical Sessions

The meeting program will include invited and volunteer oral presentations on recent developments in the fats and oils fields and their related applications.

The meeting will also feature poster presentations, the Hot Topics Symposia, Olive Oil Workshop, a variety of networking events, and the Awards Plenary and Business Meeting. Don't miss the opportunity to learn, reconnect with colleagues, make new business contacts, exchange ideas, and find solutions with the Industry Showcase partners.

Thursday, January 8, 2015

Algae + wastewater=a greener planet?

Listen to the podcast or read the new free article from Inform magazine " Flush to Fuel"....

Did you know that the waste you flush can be converted into fuel?

  •     It sounds like the ideal scenario. Municipal wastewater—a rich concoction containing nitrogen and phosphorous—is fed to algae, which grow while simultaneously converting carbon dioxide into oxygen, treating the water, and creating biomass that can be harvested and converted to biofuel and other useful products.
  •     Seem too good to be true? Some experts think so, while others continue to hold out hope that this approach will help keep wastewater from wreaking havoc on the environment while reducing our dependence on fossil fuels.
  •     There may be a long road ahead for algal biofuels, but coupling algae growth with wastewater treatment could help pave the way. This feature presents examples of how researchers in both academic and industry settings are taking the lead in these efforts.

Listen to the podcast

Read Flush to Fuel