Our lab will be attending 100th Annual Meeting and Exposition for the American Oil Chemist’s Society in Orlando, Florida on May 3rd through May 6th.
Silvana Martini Ph.D. and Megan Tippets M.Sc. and Ph.D. candidate will presenting technical research papers at the conference.
AOCS is a global professional scientific society for all individuals and corporations with interest in the fats, oils, surfactants, detergents and related materials fields. The mission of the Society is the driving force behind all educational materials, technical products and services, which are produced with the help of the AOCS Membership. For almost 100 years, the American Oil Chemists’ Society (AOCS) has grown from the nine founders on the steps of the Memphis Jockey Club in 1909 to an international organization consisting of over 4,000 members throughout 90 countries across the globe. It is these members and their contributions that make up the true value of AOCS.
For more information about AOCS and joining AOCS visit www.aocs.org.
Research presented by our laboratory at AOCS this year:
MONDAY MORNING – Edible Applications Section
Effect of Cooling Rate on the Stability of Anhydrous Milk Fat/Soybean Oil-in-Water Emulsions. M. Tippetts, S. Martini, Utah State University, Logan, UT, USA
TUESDAY afternoon – Food Structure and Functionality Section
Modifying Lipid Crystallization using Acoustic Waves. Silvana Martini, Andreia Suzuki, Jiwon Lee, Utah State University, Logan, UT, USA
POSTER PRESENTATION
The Effect of Lipids on Recognition Thresholds of the Five Basic Tastes.
J.E. Thurgood, C. Maughan, S. Martini, Utah State University, Logan, Utah, USA
