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Learn about the internationally recognized OXITEST method for accelerated testing of oxidative stability. Join our guest speaker Dr. Maria Di Cairano from the University of Basilicata to discover interesting studies and findings on different foods and product formulas.
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.

Key learning objectives

  • Lipid oxidation stability and shelf-life studies
  • The OXITEST method
  • Comparing different product formulas: OXITEST and sensory analysis
  • Oxidative stability studies on baked goods
  • Analysis of extra virgin olive oil and novel foods: the case of chia seeds


Maria Di Cairano - Researcher at the University of Basilicata
Maria Di Cairano is Food Science and Engineering PhD involved in research activities at the School of Agricultural, Forestry Food and Environmental Sciences - University of Basilicata. During her studies, she has been working mostly on the development of innovative formulas for bakery products. Her skills range from chemical-physical analyses of foods to sensory ones.

Corey Letizio - VELP Sales Manager
Corey Letizio is the Midwest Regional Sales Manager for VELP Scientifica and has been involved in the analytical instrumentation field his entire career. Corey has extensive knowledge in the dairy, grain, feed, and general food and agricultural industries.


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