Since its inception in 1909, the AOCS (American Oil Chemists’ Society) has promoted the sharing of information based on the science of oil chemistry. Once a small regional association built on the contributions of volunteers, the AOCS has become known by its 4,500 members as “Your Global Fats and Oils Connection.“
This weekend (April 29 — May 2, 2012) marks the 103rd AOCS Annual Meeting & Expo in Long Beach, California. 1,600 colleagues will gather from across the globe to partake in presentations, courses, and exhibits focusing on the science and business dynamics currently driving the global fats and oils industries.
On Saturday, April 28 and Sunday, April 29, Dan Flynn, executive director of the UC Davis Olive Center, will hold a Short Course on Olive Oil Chemistry and Sensory Relationships. It is open to both annual meeting attendees and those not attending.
The course begins on Saturday at noon. Topics include “A World Tour of Olive Oil Standards and Their Relationship to EVOO Sensory Qualities,” as well as “Chemical Markers of Sensory Defects,” followed by a closer look at “Sensory Evaluation and the Brain.” Day 1 will conclude at 5:00 PM with a panel discussion on “How New Instrumental Approaches Can Change Olive Oil Analysis.”
The Sunday morning sessions begin at 8:30 AM. First up: a talk about recent findings in California olive oil quality. Next, a discussion on “The Use of PPP, DAGs, UV, and the Life of Oils,” followed by a look at “The Canadian Perspective on Regulatory Considerations.”