International Symposium on Lipid Oxidation and Antioxidants

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.

Discussions will take place on scientific and technological developments in lipid oxidation and antioxidants in seven sessions covering antioxidant and lipid oxidation evaluation methods, elucidation of lipid oxidation and antioxidant mechanisms, lipid oxidation in multiphase and complex systems, control of lipid oxidation, lipid oxidation and deep frying, extraction of new dietary antioxidants, and nutritional and physiological effects of oxidized lipids and antioxidants.