Announcing the new European Section Leadership Team!

The AOCS European Section, one of seven Sections in the American Oil Chemists’ Society, is comprised of more than 100 individuals from Europe. Membership in this section also includes membership in EuroFed Lipid (EFL). Prior to this partnership with EFL, the European Section was responsible for planning European Section conferences, but since then, the group’s main purpose has shifted to holding a seat on the EFL Leadership Team and awarding two student travel grants annually. With EFL’s recent changes to biennial conferences, the new leadership team will consider which topics are of the greatest interest to members in the European region and, thus, should be presented, in either onsite or online formats. If you have any ideas or contributions, please contact Paul Smith, Chair of the leadership team.

New Leadership

Chair: Paul Smith, Principal Scientist, Cargill, Belgium

New Members
Ignace Debruyne, Technical Marketing Consultant, Ignace Debruyne & Association VOF, Belgium
Etienne Deffense, Equipment Supplier, Contifrac Sprl, Belgium
Stéphanie Marty-Terrade, Lipid Expert, Nestle, United Kingdom

We would like to thank outgoing members for their service and dedication: Daniel Kalnin, John Harwood and Albert Zwijnenburg.

We would also like to highlight the newest member to the European Section team, Stéphanie Marty-Terrade. Welcome, Stéphanie!

Stéphanie Marty-Terrade studied food science and engineering at the National School of Chemistry and Physics in France and went on to complete a PhD at the University of Guelph in Canada. In 2007, she joined Nestle Research in Germany. Currently, Stéphanie is the Lipids Expert at Nestlé Research in York (UK) where she is responsible for confectionery lipids used by the whole Nestlé group. Stéphanie was involved with AOCS during her PhD and won the AOCS Honored Student Award. She is excited to volunteer as a member of the committee to give back to the organization that helped her grow as a lipids expert. She hopes to take part in strategic decisions that affect the most important body for fats and oils. She also hopes to help find solutions for the important educational challenges the industry’s current and future scientists and professionals face. Stéphanie also hopes to push the food innovation industry to provide equal opportunities for both men and women to advance science and technology. In her free time, she loves to spend time with her family, including her two young sons, aged 7 and 5. Together, they love to bicycle, cook and travel.