We are delighted to announce key speakers for the fundamentals of fat crystallization session at the 2021 AOCS Annual Meeting & Expo.
Crystallization is one of the cornerstones of lipid chemistry and a critical issue in food processing and manufacturing. This session discusses the fundamentals of fat crystallization through basic principles, recent findings, the latest analytical tools, modelling and simulation.
Gianfranco Mazzanti, Associate Professor, Dalhousie University, Canada
Prenucleation structuring in liquid triacylglycerols: navigating a nonideal landscape
Join us! The deadline for submissions into this session, and others in the Edible Applications Technology (EAT) interest area, is January 15, 2021. Do not miss this opportunity to share your research and innovations with researchers from industry, government laboratories and leading academic groups from around the world!