The Impact of Sustainability (LCA), Foods Systems, and the Environment on Composition of Oils and Fat

Chair(s)

• 

  Beate Pfeiffer, PhD

  Senior ingredient specialist in R&D
  Science and Technology
  Nestle R&D
  Singen (Hohentwiel), Germany
• 

  Raliat Abioye, BSc (Hons) (she/her/hers)

  PhD
  Department of Chemistry and Biomolecular Sciences
  University of Ottawa
  Winnipeg, MB, Canada
• 

  Michael Bukowski, PhD

  Research Chemist
  Methods and Applications of Food Composition Laboratory
  USDA-ARS
  Columbia, Maryland, United States

Presentations:

• 1:35 PM – 1:55 PM PST

  Lifecycle analysis for liquid biofuels: science, policy and politics
  

  Presenting Author: John Perona – Portland State University
• 1:55 PM – 2:15 PM PST

  Importance of balancing sustainability and nutrition requirements in food product development
  

  Presenting Author: Beate Pfeiffer, PhD – Nestle R&D

  Co-Author: Namy Espinoza Orias – Nestlé Institute of Agricultural Sciences

  Co-Author: Youngbin Kim – Nestlé R&D
• 2:15 PM – 2:35 PM PST

  High oleic oil supply and their impact on human health
  

  Presenting Author: David Baer – USDA, ARS
• 2:35 PM – 2:55 PM PST

  Systemic changes in aquaculture impacting the fatty acid composition of commercial aquaculture products reported in FoodData Central.
  

  Presenting Author: Michael R. Bukowski, PhD – USDA-ARS

  Co-Author: Robert Goldschmidt – USDA-ARS

  Co-Author: Kyle McKillop – USDA-ARS

  Co-Author: William C. Byrdwell, PhD, FAOCS (he/him/his) – USDA ARS BHNRC

  Co-Author: Katherine Phillips – Virginia Tech

  Co-Author: Pamela Pehrsson – USDA-ARS