This course will present the fundamentals of lipid oxidation from leaders in food science!
Course topics will include:
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Fundamentals of lipid oxidation
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Antioxidant mechanisms
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Oxidation of bioactive lipids
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Methods to measure oxidation
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Antioxidant strategies
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Oxidation of bioactive lipids
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Methods to measure oxidation
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Antioxidant strategies
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Oxidation in food systems including frying oils, emulsions, low moisture foods, powders and meats
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Health impact of lipid oxidation products
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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.