Edwin N. Frankel, the famous lipid oxidation scientist for whom the Edwin N. Frankel Award for Best Paper in Lipid Oxidation and Quality is named, died of natural causes on Nov. 20, 2019, at his home in Davis, California, USA.
Dr. Frankel had a long career at UC Davis as an adjunct professor in the department of food science and technology, where he led a research lab that made substantial scientific contributions to the field of lipid oxidation and antioxidants in food and biological systems. In partnership with scientists in Davis and throughout the world, Edwin published research studies on the stability of fats and oils and natural antioxidants, including a major study on the benefits of phenolics in red wine. Before joining the UCD faculty in 1989, Edwin spent 30 years as a research chemist with the U.S. Department of Agriculture in Peoria, Illinois.
His memory lives on in the Edwin N. Frankel Award for Best Paper in Lipid Oxidation and Quality, which was established in 1997 to recognize his 50 years of lipid oxidation research and continues to inspire and reward outstanding work in his beloved field of lipid oxidation.
Visit the AOCS Lipid Library to learn even more about Dr. Frankel, an AOCS member since 1956.