Oxidation of oils and fats is of primary concern at all stages of the value chain. Especially in the food industry, the prediction of fat stability and oxidation of raw materials and finished products is a matter of ever-growing importance with many operational and economic implications.
Join our guest speaker Dr. Maria Di Cairano, Researcher at the University of Basilicata, Italy, and Corey Letizio from VELP Scientific as they review oxidation processes, techniques for evaluating oxidative stability and options for increasing shelf-life of food products supported by several analytical studies.
Learn about accelerated testing, using the internationally recognized OXITEST method, that can quickly reveal oxidation processes and provide accurate, and reliable results according to the AOCS Cd 12c-16 International Standard Procedure.