February 2015: Annual Congress Florence - Deadline for Lectures is 26 February 2015!
Contents13th Euro Fed Lipid Congress
Tuscan Olive Oil
SFEL/SCI: Lipids and Brain III
EJLST: Free Access Highlights February
Fat Analysis: 21th Proficiency Test 2015
The beautiful city of Reykjavik on Iceland will form the frame of the fourth Nordic Lipidforum Academy between May, 30th to June, 3rd. The Lipidforum Academy is a course aiming at giving PhD-students and employees in the fat and oil industry a broad overview of selected areas in lipid science and technology, as well as providing an arena for networking between scientist in academia and industry.
On the three earlier occasions that Lipidforum Academy have taken place (2007 in Gothenburg, 2009 in Copenhagen and 2011 in Ålseund), it has been great successes, in particular due to the very productive mix of participants from academia and industry, as well as skilled and engaged lecturers.
This year, the subjects covered will be “Lipids as Raw Material”, covering (fish) marine and vegetable oils, “Lipids in Food”, “Lipids in Pharma” – covering a case story on “EPANOVA” and a lecture on Lipids in Drug Delivery, “Lipids in Nutrition”, with particular focus on lipid nutrition in early life, “Lipids in skin and skin-care” and “Enzymes in Lipid Technology”. On top of this, the participants will also perform a small literature based project group work, on an area not covered by the lectures.
The course ends, just in time to continue to the 28th Nordic Lipidforum Symposium in Reykjavik, starting on June, 3rd and closing on June, 6th. We are convinced that this course will be as successful as the previous ones, considering the strong group of lecturers including for example Prof. Anna Nicolaou, The University of Manchester, Prof. Gudmundur Haraldsson, University of Iceland and many others distinguished specialists in their fields.
You can find more information at the Lipidforum homepage: lipidforum.info/?page_id=207 or by contacting us.
13th Euro Fed Lipid Congress
"Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health"
27-30 September 2015, Florence, Italy
Please submit your abstract online on the congress webpage.
Deadline for Lectures is 26 February 2015!
Newly Confirmed Keynote/ Plenary Lectures:
Wilhelm Normann Medal Lecture: Werner O. Richter, Institute of Lipid Metabolism and Haemorheology, Windach, Germany
Analytics, Authenticity, Lipidomics: Anna Nicolaou, University of Manchester, UK "Lipidomics of Oxygenated Fatty Acids"
Lipids in Animal Science: Pierluigi Delmonte, Food and Drug Administration, College Park/MD, USA "Application of Novel Emerging Technologies for the Analysis of Animal Fatty Acids"
Oil Seeds, Plant Breeding and Plant Lipids: Frederic Beaudoin, Rothamsted Research, Harpenden, UK "Oilseed Crops as integrated production platforms for Food, Feed, Fuel and Renewable Industrial Feedstock"
Oleochemistry, Biodiesel: Sylvain Caillol, CNRS, Montpellier, France "Synthesis of Biobased Building Blocks from Vegetable Oils: A Chemical Platform Approach for Polymer Synthesis"
Olive Oil: Maurizio Servili, University of Perugia, Italy "Title to be advised"
New Sponsors this month:
(cited from http://www.tuscanoliveoil.net)
The Chianti Classico zone in central Tuscany, south of Florence, is famous for the exceptional quality of its extra virgin olive oil as well as for its wine. Nearly all the Chianti Classico vineyards cultivate olives in addition to grapes and many sell the olive oil under their own labels.
Chianti Classico olive is pressed from four principal olive tree varieties, usually in combination: Frantoio, Correggiolo, Moraiolo and Leccino (a minimum of 80%) and other olives cultivated in the zone (a maximum of 20%). The production area coincides with the Chianti Classico wine zone. The maximum permitted acidity of this DOP olive oil is 0.5%, as expressed in oleic acid. The fruit must be picked directly from the tree, storage is limited to a maximum of three days and the fruit must be crushed within 24 hours of consignment to the press (frantoio). The latter must be located in the production zone. In practice, the olives are normally transported to the frantoio and pressed on the day of harvest. After they are washed with water at room temperature, the olives are pressed solely mechanically and the temperature of the olive paste during manipulation must not exceed 28° C.
Picture: Fotolia, Travelbook
SFEL and SCI are glad to invite you to our next meeting 'Lipids and Brain III', held in Paris from 16 to 18 of march 2015, and to announce that Dr Michael Crawford will receive the 16th The Chevreul Medal:
Information and registration www.sfel.asso.fr
The Lipids & Brain III 2015 Conference will bring together leading researchers to present the latest findings into both fundamental and applied research on the metabolism and the biological effects of polyunsaturated fatty acids (PUFAs) within the brain and the retina. Recent advances on the metabolism and bioactivity of long-chain PUFAs in the central nervous system, particularly that of docosahexaenoic acid (DHA), will be examined during development and ageing. Different sessions will be devoted to the latest insights into brain (ischemia and Alzheimer’s Disease), neuropsychiatric disorders and eye diseases. The conference will end with recommendations for brain nutrition and on emerging areas of research. The conference format is once again explicitly designed to promote discussion and interaction between participants and speakers.
We look forward to welcoming you to this exciting conference in Paris this spring.
The gala diner will be a night- cruise on the Seine
Picture: Fotolia, Naeblys
Update on the methods for monitoring UFA oxidation in food products [FREE ACCESS]
Unsaturated fatty acids including PUFA are frequently added to food products because of their health promoting properties. Unfortunately, they are susceptible to oxidation leading to the formation of oxidation products negatively impacting the quality. Kerrihard, Craft and colleagues review historic and current methods for the assessment of lipid stability in food products. The multiple oxidation mechanisms and their outcomes, accelerated storage tests, rapid indicators of stability and means to prevent oxidation are also discussed.
Lipidomic analysis of fats and oils – a lot more than just omega-3 [FREE ACCESS]
With the increasing appreciation of lipid heterogeneity in biological systems, the analysis of individual lipid species rather than just the total fatty acid compositions in oils and fats has become increasingly important and several mass spectrometric lipidomics methods have been adapted and applied to the analysis of edible oils and fats.
Molecularly imprinted polymers integrated with Raman spectroscopy: Innovative chemosensors in food science [FREE ACCESS]
In this Special Feature, Feng and Lu, The University of British Columbia, Vancouver, explain how molecularly imprinted polymers (MIPs) can be constructed and integrated with Raman spectroscopy/SERS to achieve accurate and reliable separation and detection of trace levels of components and contaminants in agri-foods with minimum interference from food matrices. MIPs do not contribute to the spectral signature, can be reused multiple times and are resistant to environmental factors, and have thus great application potential in food quality and safety.
Organised by the German Society for Fat Science (DGF) and Euro Fed Lipid.
Interlaboratory comparison tests serve laboratories to check applied methods and to recognize systematic errors. They are a central part of every quality assurance system. The DGF herewith announces the 21th interlaboratory comparison test for fat analysis to be carried out in 2015.
Two new parameters have been added, 28 parameters can be tested this year:
NEW: 3-MCPD, 2-MCPD, Glycidylesters
Acid Value (Free Fatty Acids)
Iodine Value, Peroxide Value, Anisidine Value
Polar components in used deep frying fats
Polymerised triacylglycerols in used deep frying fats
Butyric Acid, Phosphorus, Heavy Metals
Tocopherol distribution, tocopherol content
Sterol distribution, total sterol content
Triacylglycerol distribution by GC
Polycyclic aromatic hydrocarbons, Vitamin E and A content
Fatty acid composition (C8-C24, including EPA, DPA and Trans)
Mineral Oil - Saturated Hydrocarbons, Phthalates
Gardner-Colour Index, Lovibond Colour Index
UV Absorption K232, K270 (Olive Oil), Pyropheophytine (Olive Oil)
Isomeric diacylglycerols (Olive Oil), Methyl- and Ethylesters
Identification of an oil or of the components in a blend
Identification and determination of antioxidants
Matrix: Vegetable Oil, Olive Oil and a Used Deep-Frying Oil. (150g each)
Parameters: Each laboratory may choose an individual set of parameters from the list above. The execution and the evaluation of the laboratory comparison test are carried out according to the internationally recognized recommendations "Proficiency Testing Of Laboratories" of Codex Alimentarius and ISO.
Participation Fee: The participation 250 Euro + VAT (a reduced fee of 200 Euro applies for DGF or Euro Fed Lipid-corporate members) + Shipping.
Picture: Fotolia, Irochka
Euro Fed Lipid e.V.
P.O. Box 90 04 40, 60444 Frankfurt/Main
Phone: +49 69 79 17 -345, Fax -564
Amtsgericht Frankfurt, Vereinsregister VR 12887
Managing Director: Dr. Frank Amoneit
This newsletter is sent out monthly to members and friends of the European Federation for the Science and Technology of Lipids.
To unsubscribe or to change your E-Mail address please inform the headquarters