COURSE DESCRIPTION

Food chemists have a limited selection of antioxidants to prevent food from becoming rancid due to lipid oxidation processes. However, combining antioxidants may facilitate their mutual regeneration, hence prolonging the efficacy of the preservative. In this webinar, discover how researchers identify synergistic antioxidant combinations and the reality of what happens when they get incorporated into a food system.

 

MEET THE INSTRUCTOR

Ipek Bayram currently serves as a lecturer in the Food Engineering Department at Middle East Technical University in Ankara, Turkey. She obtained her Ph.D. and conducted postdoctoral research in the Food Science Department at the University of Massachusetts Amherst under the guidance of Dr. Eric A. Decker. Her research interests include food chemistry, lipid chemistry, lipid oxidation, antioxidants, bioactive lipids, and emulsions.

Dates & Times

Jun 25, 2025
10:00 am - 11:00 am

Education Type

  • INFORM seminars

Delivery Method

  • Live Virtual

Topics

  • Lipid Oxidation & Quality

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Learning Objectives

After attending this seminar, learners will be able to:

  • Understand the mechanisms of lipid oxidation and the functions of antioxidants. 
  • Understand the fundamental mechanisms of antioxidant synergism in various food systems, including bulk oils and emulsions. 
  • Identify synergistic criteria for selecting antioxidants to create stable food products. 
  • Understand the process of antioxidant regeneration, its significance in food systems, and the various factors influencing regeneration reactions within food. 
  • Identify examples of regenerating antioxidants that may induce synergistic antioxidant interactions. 

Who Should Attend

This course is for students, academics, and industry professionals interested in lipid oxidation and antioxidant chemistry. It is aimed at those involved in producing antioxidant ingredients, investing in antioxidants, and developing stable food products.

The participants are aware of the use of antioxidant combinations in food systems to enhance protective activity. This course is intended to serve as a guide for selecting antioxidants in food systems.

Location & Pricing

FREE for AOCS Members
Join AOCS to unlock access to this seminar: https://www.aocs.org/become-a-member/individual-membership/

Instructor(s)

Portrait of Ipek Bayram, a woman with long wavy dark hair, wearing a dark jacket and standing outdoors in a natural, wooded setting.

Ipek Bayram, PhD

Lecturer

Middle East Technical University, Ankara, Turkey

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