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Main Topics
Supply & Demand: New Crops, Oilseeds, Plant Breeding,
Storage & Transport, Marketing and Economic Trends
Processing: Removal of Undesirable, Retaining & Recovering Minor
Components, Modification & Structuring of Oils
Analytical Developments: Allergens, Authenticity, New Methods
Physical Aspects: Crystallisation, Rheology, Fat Migration, Physical
Analytical Methods, Phase Behaviour
Food Applications: Structured Lipids, Frying Oils, Confectionery
Fats, Spreads
Nutrition & Health: Metabolic Syndrome, Obesity, Diabetes, Cardiovascular
Diseases, Speciality Oils, Minor Nutritional Components
Regulatory Issues: Traceability, Purity Criteria, Environmental,
Legislation, Safety
Non Edible Uses: Surfactants, Personal Care, Alternative Fuels,
Oleochemicals, Glycerol
Lipid Biosciences: Biochemistry, Bioactive Lipids, Gene Regulation,
Nutraceuticals
Olive Oil
Antioxidants and Oxidative Stability
Lipids in Animal Science: Animal Nutrition and Physiology, Food
of Animal Origin (poster contributions only)
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