The University of Massachusetts Amherst

Short Course: Lipid Oxidation & Antioxidant, March 21-22, 2019

This course will present the fundamentals of lipid oxidation from leaders in food science!  

Course topics will include:

  • Fundamentals of lipid oxidation
  • Antioxidant mechanisms
  • Oxidation of bioactive lipids
  • Methods to measure oxidation
  • Antioxidant strategies
  • Oxidation of bioactive lipids
  • Methods to measure oxidation
  • Antioxidant strategies
  • Oxidation in food systems including frying oils, emulsions, low moisture foods, powders and meats
  • Health impact of lipid oxidation products
  • Poster sessions showcasing the latest research advancements

This program is sponsored by Kalsec®, Inc., the UMass Institute of Applied Life Science and UMass Food Science Extension.

Course Fees

Registration includes program proceedings, presentations, continental breakfast, lunch and a networking reception.

Professional Registration

  • Early Bird: $995.00
  • After February 15: $1035.00

 

Cancellation policy: Conferees canceling their registration before the close of business on March 13 will receive a full refund of their fees less a $60.00 cancellation-processing fee

Location

The meeting will be held in the Murray D. Lincoln Campus Center and IALS Building. For GPS purposes, the Campus Center (including the attached Campus Center Parking Garage) is located at 1 Campus Center Way, Amherst MA 01003.

Registration information

Please visit https://umass.irisregistration.com/Home/Site?code=LipidOxidation