1st International Symposium on Lipid Oxidation and Antioxidants
5-7 June 2016, Porto, Portugal
This meeting will be a great opportunity to discuss various aspects of lipid oxidation and it will be a chance for fruitful
discussions of state-of-the-art knowledge and applications in lipid oxidation prevention. Since lipid oxidation is the main
cause of chemical degradation of foods, which decreases the commercial shelf-life of products and deteriorates the sensory
properties of foods and reduces consumer acceptability, the technical program of the symposium will cover all aspects
necessary for a better understanding of the lipid oxidation process and will show possibilities to improve the quality
and oxidative stability of food lipids.
The scientific programme is published now!
Follow this link
to access the daily updated list of lectures and posters.
SISSG Workshops[updated 20.02.2015]
Proceedings of two workshops organised by our Italian member association SISSG in the years 2012 and 2014 are now available
Please follow this link
to access the proceedings.
8th International Symposium on Deep Frying
Better understanding, better fried products
15-17 September 2015, Munich, Germany
The 8th International Symposium on Deep-Fat Frying in Munich continues the long tradition of symposia since 1973. With these series of
symposia the European Federation for the Science and Technology of Lipids (Euro Fed Lipid) has established an important platform for
food producer, sciences, official and commercial laboratories, marketing and consumers to present and to discuss the latest news on deep-fat frying.
We are delighted to be hosting the 7th European Symposium on Plant Lipids organized by Euro Fed Lipid. For your diaries please note the
symposium will be held in Harpenden, England from July 5th to the 8th, 2014. The symposium will be in the newly opened conference
centre on site at Rothamsted Research, the oldest agricultural research institute in the world, and based in Harpenden, Hertfordshire.