Soybean 360 is an international symposium organized by the Soybean Innovation Lab in partnership with AOCS. The symposium's vision is to share better practices and innovations with processors in Sub Saharan Africa and elsewhere, for efficient processing of food in the soybean value chain that meet DINES criteria: Delicious, Inexpensive, Nutritious, Environmentally and culturally sustainable, and Safe. Processors for both human and animal foods can benefit from the research and industry innovations, and networking opportunities available in this symposium. The symposium will occur November 30–December 11 from 8-11 a.m. CST (UTC-06/Chicago, USA). Registration is free for all, including nonmembers.
Leading up to the symposium, AOCS is spotlighting AOCS members participating in the event. This week we are featuring Mark Matlock, an AOCS member since 1991. Mark has been very involved with the Edible Applications Technology Division, is a past AOCS Governing Board President and is also an AOCS Fellow.
Read on to learn more about the session Mark Matlock is involved with, how he got involved with the symposium, and what most excites him about his work.
The Soybean 360 session Mark Matlock will moderate
Technical Innovations in Edible Oil Processing will occur on Thursday, December 3, 2020. Presented by industry experts, this session will review trends and potential opportunities in global edible oil processing and technical innovations in soybean and other edible oilseed processing. The process of extracting will be reviewed as well as different solutions to extraction challenges, including nanotechnology. Read more about this session.
Meet Mark Matlock
1) How did you get involved with Soybean 360?
I am a past AOCS Governing Board President and learned of Soybean 360 through AOCS CEO Patrick Donnelly and his wife Annette, who is a Visiting Research Specialist at Feed the Future, Soybean Innovation Lab.
2) How does your work intersect with Soybean 360 as a whole or how does it intersect with the specific session with which you are involved?
I worked at ADM Research for just under 40 years where I did research on soybean processing including oil refining and soy proteins for human consumption. I also developed an analytical instrument to measure the oxidative stability of vegetable oils.
3) How did you get involved with AOCS?
I attended my first AOCS meeting in 1981 and all others since except for one in the 1990s. I became an AOCS Governing Board member through technical activities committee chairmanship and became AOCS Governing President in 2003. Through the years I have been involved in AOCS headquarters building selection as well as AOCS CEO and Technical Director recruitment and selection.
4) How has AOCS contributed to the advancement of your research?
Many of the analytical methods for fats and oils needed to become AOCS official methods to provide statistically accurate results for my industry. The AOCS annual meetings also are a forum to learn about the latest technical advances in oilseed processing.
5) What excites you most about your work?
My work is all about improving nutrition globally, by for example eliminating trans fats with enzymatic interesterification technology or through healthier meat analogs from soy protein that also improve the sustainability of the food supply – having this kind of impact on so many people’s lives is what excites me about my work.
6) What do you like to do when you are not participating in meetings?
One of my hobbies is collecting and repairing vintage minicomputers from the 1970s. These were large rack-mounted systems that were used in laboratories to digitally integrate chromatography peaks, instead of cutting the paper shapes from strip chart recorders and weighing them.
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