Impact of Lipid Oxidation on Other Food Components

Chair(s)

• MC

  Mitchell Culler, MS PhD

  Sr. R&D Scientist
  Kraft Heinz
• 

  Hannes Withouck, M.Sc. (he/him/his)

  Master in Science and Research leader
  University College Odisee and KU Leuven (MTSP)
  Ghent, Oost-Vlaanderen, Belgium

As part of the annual meeting, the Technical Program Division host a session titled ” Impact of Lipid Oxidation on Other Food Components”. In this discipline presentations will be given by the best researcher in this field on their latest research findings and potential applications. 

Presentations:

• 8:35 AM – 9:15 AM PST

  Lipid co-oxidation of functional biomolecules: The case for looking beyond lipids in oxidative degradation of foods, pet foods, and biological tissues
  

  Presenting Author: Karen M. Schaich, ScD – Rutgers University
• 9:15 AM – 9:35 AM PST

  Peptides as Antioxidants in Emulsions: Effects of pH and Composition
  

  Presenting Author: Mads Bjørlie (he/him/his) – Technical University of Denmark

  Co-Author: Betül Yesiltas Svensson, PhD – Technical University of Denmark

  Co-Author: Charlotte M. Jacobsen, PhD – Technical University of Denmark