Monday, April 12, 2021

Thank you for helping AOCS to grow!

The Refer-a-Friend program is a great way to share the positive impact of AOCS and help expand our professional community! We would like to give a shout-out to 42 members who have taken the time to help us grow through this program over the last 6 months. 

As our membership grows every new member contributes to the diversity of backgrounds and geographical locations. Their voice, experiences and expertise add to our technical discussions. They enrich the membership experience for us all.  

Take the initiative to help your peers experience the many benefits and connections that you know AOCS offers. Not only will you change the course of their careers, but you will gain visibility as a leader who is growing the Society — plus, choose to receive a $20 gift card or make a donation to the AOCS Foundation for every new member you recruit in 2021, up to US $100.

Recruiters of Active Members September 1, 2020 – March 31, 2021

  • Juan Andrade
  • Jade Archer
  • Chafik Baghdadi
  • Gerard M. Baillely
  • W. Craig Byrdwell
  • Mark W. Collison
  • Fabiola Dionisi (2 members)
  • Timothy P. Durrett
  • Supratim Ghosh
  • Monoj K. Gupta
  • Clifford A. Hall, III
  • Sharon Hannigan
  • Ernesto Hernandez
  • Prof. James D. House
  • Afia Karikari
  • Phillip S. Kerr (2 members)
  • Alexandra Kicenik Devarenne
  • Carole E. Koch
  • Lijuan Li
  • Megan Lowery
  • Emilee Malone
  • Derek Mikesell
  • Dove E. Mullins
  • Amanda Self
  • Elizabeth Stensrud
  • Christopher J. Tucker
  • Michael J. Williams
  • Tong Wong
  • Bryan V. Yeh

Recruiters of students

  • Nuria Cristina Acevedo (3 students)
  • Douglas M. Bibus
  • Eric A. Decker (3 students)
  • Levente L. Diosady
  • Timothy P. Durrett
  • Supratim Ghosh (2 students)
  • James D. House (4 students)
  • Xiao Qiu
  • Derick Rousseau
  • Andres G. Rumayor Rodriguez
  • Eric Theiner
  • Chibuike C. Udenigwe

We appreciate your willingness to promote AOCS membership!  

Invitation to participate: edible oil analysis expert panel committee meetings


Are you interested in edible oil analysis?

The members of the Process Contaminants Expert Panel, the Olive Oil Expert Panel and the newly formed Avocado Oil Expert Panel welcome you to attend their committee meetings.

Panel members, including many of the leading experts in edible oil analysis, will discuss topics including standards and new method developments, regulatory issues, and challenges with industrial characterization and analysis. 

  • Process Contaminants Expert Panel, April 26, 8 a.m. CDT (Chicago, USA; UTC-5)
  • Olive Oil Expert Panel, April 26, 10 a.m. CDT (Chicago, USA; UTC-5)
  • Avocado Oil Expert Panel, April 30, 9:30 a.m. CDT (Chicago, USA; UTC-5)

Please contact Denise Williams,, for more information, agendas, and zoom links. 

Friday, April 9, 2021

Midweek Mixer: The art of presenting posters and communicating science

 Congratulations! Your poster or talk has been accepted to present! Now what?

Join us for a Midweek Mixer to discuss strategies and learn how to present your research in a clear and compelling manner. The main focus will be on e-poster presentations at the AOCS Annual Meeting & Expo (which include a short recorded presentation/pitch), but the ideas and techniques will be valuable for oral presentations, and for any situation in which you share your research. 

We will discuss the importance of communicating our work, how to grab audience attention (and keep it!) and how to transform technical data into a language that everyone understands. This will be an interactive session with games and anecdotes as we delve into science communication in this new online reality. Can we convey our enthusiasm during online presentations? Does practice make perfect? How do we make a poster presentation and pitch appealing to people in other fields? We will touch on these questions and more.

Join host, Marnie Newell and moderator, Sarah Willett, Co-chair of the AOCS Young Professional Common Interest Group, April 15, 2021, 12 p.m. noon, CDT (Chicago, USA; UTC -5).

Registration is free for all, including those that are not AOCS members. 

AOCS Midweek Mixers provide an excellent opportunity for networking and learning with your peers.

About the host: Marnie Newell

Marnie Newell is a recent PhD graduate from the University of Alberta, Canada, who loves to chat about her research to anyone who will listen. Her thesis work focused on the role of docosahexaenoic acid and the treatment of breast cancer. Marnie has presented at 3 AOCS conferences (2 in person and one online), and as a student received the AOCS Honored Student Award, the Peter and Clare Kalustian Award and the Lipid Chemistry and Nutrition Award. She has presented to the public, industry and academia, was a finalist in the 3MT speaking competition and winner of other speaking competitions.

About the moderator: Sarah Willett

Sarah is an RD&A Scientist on the Process Innovation Team at Kerry in Beloit, WI. Her role focuses on improving current processes and investigating novel processes for our Taste Portfolio, with specific research focus in the areas of coffee extracts, encapsulation of flavors and bioactives, lipid systems, and enzyme processes. She completed her PhD at the University of Georgia in 2019 under the direction of Dr. Casimir C. Akoh. Her PhD research focused on production of structured lipids containing menhaden fish oil, oleogels, and the potential for addition of these health beneficial lipids into food products. Sarah is the incoming Co-Chair of the AOCS Young Professional Common Interest Group. 

Register to reserve your spot to network and connect with your hosts and gain insights into how to improve your science communication skills. This event will occur Thursday, April 15 at 12 noon CDT (Chicago, USA UTC-05).

Wednesday, April 7, 2021

New method for assessing trypsin inhibitor activity in plant-based food materials including soybeans, pulses, beans, cereals and their processed products.

 AOCS is the leading provider of methods and recommended practices critical to running a quality lab in the fats, oils and plant-protein industries, and recently approved a new method, Method Ba 12a-2020, for assaying trypsin inhibitor activity in plant-based food materials including soybeans, pulses, beans, cereals and their processed products.

Crystallographic structure of a Kunitz-type
trypsin inhibitor from Erythrina caffra seeds.
Trypsin inhibitors are found in a wide range of plants including pulses, beans and cereals. These proteins are thought to have evolved as part of the plants’ strategies to deter consumption by animals and irreversibly bind to enzymes involved in protein digestion. High levels of trypsin inhibitor activity in animal feed leads to decreased weight and has been linked to metabolic and digestive diseases. Humans have developed a range of approaches to disarm this defense, including denaturing by heating (processing or cooking), and selective breeding of plants. The ability to reduce, and, most critically, to accurately quantify, the trypsin inhibitor activity in plant material has been key to the development and production of new plant-protein based foods for animal and human consumption.

AOCS has had an official Method for measuring trypsin inhibitor activity since 1975. As part of the ongoing process of method revision, a new Method Ba 12a-2020 has recently been approved by the AOCS Uniform Methods Committee. Keshun Liu, a Research Chemist with United States Department of Agriculture, Agricultural Research Service (USDA-ARS), has led this effort. 

“The new method is easier to learn, requires smaller amounts of reagents and gives results with greater precision,” he says.

Keshun Liu

Method Ba 12a-2020 assesses inhibitor activity from the increase in light absorbance at 410 nm using Nα‐benzoyl‐DL‐arginine‐ρ‐nitroanilide as a synthetic trypsin substrate. It has an expanded scope, addressing the need for analytical methods for non-soy plant proteins. It also provides results using more meaningful units of measurement.

“Using AOCS Ba 12a-2020 analysts can now express results as the amount of trypsin inhibited, instead of using an arbitrary unit,” says Liu. “The new unit is standardized against a reference trypsin with a fixed value of specific enzyme activity.  If other methods adapt this new concept of standardization against the same reference trypsin, results will become comparable among reports.”

“The creation and validation of methods that encourage comparison of measurements from different laboratories is central to AOCS’s mission,” says Scott Bloomer, ‎Technical Services Director at AOCS. “The genesis of our society in 1909 was a collaborative effort among cottonseed producers to standardize analytical results.”

An international collaborative study of the new AOCS Ba 12a-2020 Method was recently conducted. Results are reported in a recent JAOCS article. You can purchase the Method at the AOCS Store.

A new AOCS Laboratory Proficiency Program (LPP) series will be launched in conjunction to AOCS Ba 12a-2020. For more information please contact Dawn Shepard

Wednesday, March 31, 2021

Celebrating the California Olive Oil Council - Laboratory Proficiency Program Winners!

AOCS is proud to recognize the top performers in the AOCS Laboratory Proficiency Program (LPP). The California Olive Oil Council’s Taste Panel achieved the top score in last year’s Proficiency Program for olive oil sensory laboratories. 

During the 1990s (the early days of California’s olive oil renaissance and the Council), the California Olive Oil Council (COOC) hosted several taster trainings and informal meetings prior to establishing its Taste Panel in 1998, which was then led by 2 IOC-trained Panel Supervisors dedicated to growing a high-quality industry in California. Today there are 19 members of the panel, all of whom have demonstrated their sensory expertise during multi-year apprentice programs. The Taste Panel spends 6 months each year certifying oils for the COOC Extra Virgin Seal Certification program, with the remainder of the year devoted to educational activities focused on increasing all tasters’ skill levels. 

"The COOC Taste Panel has participated in the Proficiency Program since its inception, and appreciates the recognition it has received from the AOCS," says Patricia King, Executive Director, California Olive Oil Council.

AOCS would like to congratulate the COOC taste panel on their excellent performance in the LPP,  and to commend them for their dedication to conducting rigorous analyses in the lab.

Monday, March 29, 2021

Welcome to our newest members - February 2021

Thirty-seven individuals (26 professionals, 11 students) from 11 countries joined AOCS in February 2021. We now have members in 73 countries around the world – close to our goal of 80 countries. 

View the complete listing in the member-only Premium Content Library on inform|connect. Please contact Janet Cheney,, for details on how to connect with a new member. 

We have PhD students and professors from places familiar and also new to AOCS, including: Aarhus University, University of California,Davis, University of Toronto, Rutgers University, Kuban State Technological University and Universidad Nacional De Colombia - Sede Bogota

 We also welcome new professionals from these companies: 

Al Ghurair Resources

ANKOM Technology

C.I. Sigra S.A.

Cargill Agricultural Supply Chain, NA



Fuji Oil Europe

Grains Research and Development Corporation

ITW Global Brands

Mary Kay

Natec Network

Natural Plant Products, Inc.



Procter & Gamble

The Annex by Ardent Mills

Watts S.A.

Zeeland Farm Services 

Vermote Consulting 

These new members represent a broad range of job titles and responsibilities including CEOs, R&D directors, refinery managers, engineers, associate scientists, sales managers and directors of food safety and regulatory.  

View and download the list and consider colleagues that would benefit from our wonderful community of specialists and encourage them to join


Celebrating Kinuko Miyazaki, 2021 JSBBA Award for Women Corporate Researchers

Dr. Kinuko Miyazaki was awarded the 2021 JSBBA Award for Women Corporate Researchers at the recent meeting of the 2021 Annual Meeting of the Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA). 

Dr. Miyazaki is recognized for her pioneering research in the detection of MCPD esters and glycidol esters in oil using an enzymatic approach. She is the co-developer of a joint JOCS/AOCS Method that AOCS adopted in 2019, Joint JOCS/AOCS Official Method Cd 29d-19, “2-/3-MCPD Fatty Acid Esters and Glycidyl Fatty Acid Esters in Edible Oils and Fats by Enzymatic Hydrolysis”. 

She is also the co-developer of Joint JOCS/AOCS Recommended Practice Cd 29e-19, “2-/3-MCPD Fatty Acid Esters and Glycidyl Fatty Acid Esters in Fish Oils by Enzymatic Hydrolysis”. 

In addition, Dr. Miyazaki has developed methods for detecting these process contaminants in finished foods; the method is currently being translated and will be submitted for approval as an AOCS method when the paper in English has published.

In the photo Scott Bloomer, AOCS Technical Services Director, is presenting her with official copies of her two Joint JOCS/AOCS methods in the lobby of the House Foods Research Center in Japan.

JSBBA is a participating member of the Japan Inter-Society Liaison Association Committee for Promoting Equal Participation of Men and Women in Science and Engineering (EPMEWSE), and through its Diversity Promotion Committee is actively engaged in activities to overcome the gender gaps in the research field of JSBBA.

Congratulations Dr. Miyazaki!