Wednesday, December 23, 2020

Lipid Oxidation Consequences to Health, Nutrition and Toxicity: Key Speaker Announced

We are delighted to announce the key speaker for the lipid oxidation consequences to health, nutrition and toxicity session at the 2021 AOCS Annual Meeting & Expo.

Consequences of lipid oxidation in oils and foods go far beyond rancid odors and flavors to include co-oxidation of food nutrients, decrease in essential fatty acids, impairment with nutrient absorption, interference with the microbiome and function of the gastrointestinal tract, formation of toxic lipids and non-lipid products such as acrylamide and more. This session will introduce less familiar deleterious aspects of lipid oxidation that impact health in various ways.

Key speaker:

Karen Schaich, Professor, Rutgers University

Are lipid oxidation products consumed in foods toxic? If so, where?


Please join us! The deadline for submissions into this session, and others in the lipid oxidation and quality interest area and the Health and Nutrition 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.

Submit your abstract today!

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