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Lipid Oxidation in Foods: Strategies to Control Rancidity and Decrease Food Waste
Date:
April 28, 2024
Time:
8:00 AM - 4:00 PM
Location:
Palais des Congrès Montréal
1001 Jean Paul Riopelle PI Montréal QC H2Z 1H5 Canada

Montréal, Québec, Canada

This AOCS Continuing Education Program course is held in conjunction with the 2024 AOCS Annual Meeting & Expo and Sustainable Protein Forum.

Please note the short course date is April 28 and the AOCS Annual Meeting & Expo and Sustainable Protein Forum are April 28 - May 1, 2024.

Please contact Karen Kesler (Phone: +1 217-590-5069 | Email: karen.kesler@aocs.org) if you need assistance with your registration.

Lipids, essential for the quality and nutritional profile of foods, undergo oxidation, giving rise to hydroperoxides, aldehydes, ketones, acids, and alcohols, which can detrimentally influence food flavor, aroma, nutrition, and overall quality. This comprehensive course delves into the challenges posed by lipid oxidation in food systems and technologies that can help control these detrimental reactions to decrease food waste and increase food safety.

Registration is required for all attendees, both members and non-members, to participate in the live, in-person short course at Palais des congrès de Montréal, Québec, Canada. Registration includes lunch and refreshment breaks. Please note this year's course will not be recorded or available for...

  • List Price: $845.00
  • Member Price: $745.00
 
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