Have you always wanted to be a peer-reviewer, but are not sure you have what it takes or you don’t know where to start? Are you a recent graduate or post-doctoral student eager to learn about peer-reviewing? Attend this midweek mixer hosted by Dr. Silvana Martini, Editor-in-Chief of the Journal of the American Oil Chemists' Society (JAOCS), to learn more.
This panel-style event will consist of a short presentation explaining the review process and the important role of reviewers. Senior associate editors of JAOCS will provide advice and suggestions on how to be an outstanding reviewer. This will be an interactive event where the editor-in-chief and the senior associate editors will be available to answer any questions that you might have. Don’t miss this opportunity to meet the editorial board of JAOCS and get involved in the review process.
When: Tuesday, October 19, 2021, 1 p.m. CDT (Chicago, USA; UTC-5)
Host (JAOCS Editor-in-Chief)
Silvana Martini is a professor in the Department of Nutrition, Dietetics, and Food Sciences at Utah State University. Dr. Martini’s research interests are related to the physicochemical and sensorial characterization of food materials, lipids in particular. She studies how the quality of food materials is affected by their nano-, micro- and macroscopic characteristics. Dr. Martini has published more than 110 papers in peer-reviewed journals, participated in more than 180 conferences, and 11 book chapters. Dr. Martini won the Timothy L. Mounts Award (2019) and Fellow Award (2021) from AOCS. She is a member of the AOCS Governing Board. Dr. Silvana Martini obtained her B.Sc. in biochemistry (1997) and Ph.D. in chemistry (2003) from the University of La Plata, Buenos Aires, Argentina
Panelists (JAOCS Senior Associate Editors)
Rick Ashby has 32 years of research experience in the areas of microbial biopolymer and biosurfactant synthesis. As a research microbiologist in the Sustainable Biofuels and Coproducts Research Unit (SBCP) at the USDA, ARS, Eastern Regional Research Center (ERRC), Dr Ashby has demonstrated expertise in the fermentative biosynthesis of microbial products and in their chemical and physical characterization. He has been primarily involved in the microbial production and post-synthetic modification of polyhydroxyalkanoate biopolymers and glycolipid biosurfactants derived from inexpensive carbon feedstocks. He has spearheaded research on reducing the economics of fermentative synthesis of these products by utilizing inexpensive coproduct materials such as crude glycerol, soy molasses, lignocellulosic biomass, levulinic acid etc. In 2019, Dr. Ashby was elected an AOCS Fellow. He earned a Ph.D. (1994) in microbiology from Louisiana State University.
Tim Durrett is an associate professor in the Department of Biochemistry and Molecular Biophysics at Kansas State University. Dr. Durrett's current research interests revolve around manipulating lipid metabolism in seeds to improve the quantity and quality of the oil that is produced. Some of this work involves trying to better understand the role of different enzymes in controlling the flux of different types of fatty acids, as well as how carbon is allocated between oil and other seed components (e.g., protein and carbohydrates). Other projects employ synthetic biology strategies to maximize the production of unusual lipids with enhanced properties in oil seed crops. He received his Ph.D. (2006) from the University of Missouri-Columbia.
Supratim Ghosh is an associate professor in the Department of Food and Bioproduct Sciences of University of Saskatchewan, Saskatoon, Canada. His research interest is in emulsion and colloid science, including food physical chemistry, structure-function relationship, food nanotechnology and complex colloidal chemistry. His team has been working on utilizing plant proteins to create structured food emulsions, oleogels and deliver bioactives via nanoemulsions for improved health benefits and sustainability in food production. Dr. Ghosh is a regular peer reviewer of many food science journals and national and international research grants. He received his Ph.D. from the Pennsylvania State University, USA, and did postdoctoral research at the Ryerson University, Toronto, Canada.
Amy Logan is a principle research scientist within Australia’s National Science Agency, CSIRO, and the Group Leader for Food Quality and Stability. Dr. Logan has many years’ experience understanding the effect of composition, processing and microstructure on the physicochemical properties of lipid and protein based food systems. She received her Ph.D. (2006) from The University of Melbourne in Australia.
Jill Moser is a research chemist and lead scientist at the USDA, ARS, National Center for Agricultural Utilization Research in Peoria, Illinois. Dr. Moser’s research focuses on development of natural antioxidants for oxidation prevention and shelf-life improvement. Dr. Moser also conducts research on the development of technologies to replace saturated and trans fatty acids in shortenings, margarines and processed foods with healthier oils. Dr. Moser has over 70 peer-reviewed manuscripts and book chapters and is the alternate delegate to the U.S. Codex Committee on Fats and Oils. Dr. Moser served as past chair, vice-chair, and secretary/treasurer for the LOQ Division. She received a Ph.D. (2002 ) in food science and human nutrition from the University of Illinois in Urbana-Champaign.
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