1. Oil, Fat & Lipid in Human Nutrition | ||
(a) | Edible oil and fat | |
(b) | Metabolism, Anabolism, Catabolism | |
(c) | Fatty acid synthetase, Biosynthesis of fatty acid | |
2. Surfactants & Interface Science | ||
(a) | Synthesis of Novel Surfactants | |
(b) | Monolayers, Thin Film and Membranes | |
(c) | Liquid Crystals and Gels | |
(d) | Nano-structured Materials | |
(e) | Adsorption Properties at Interfaces: Gas/Liquid, Liquid/Liquid, Solid/Liquid | |
(f) | Cleaning, Washing, Foams | |
(g) | Emulsions, Suspensions, Dispersions | |
(h) | General Surfactants: Recent Advances | |
3. Processing Developments in Oil & Fat Technology | ||
(a) | Oil extraction, Oil refining | |
(b) | Hydrogenation, Trans-esterification, Conjugation | |
(c) | Fractionation of oils, Functional oil and fat | |
4. Biodiesel & Biofuel | ||
5. Biochemistry & Biotechnology | ||
(a) | Functional Food & Products Development | |
(b) | Genetic Engineering for Agriculture Improvement | |
(c) | Biocatalysis & Bioproducts | |
(d) | Biosurfactant, Glycolipid | |
(e) | Lipid digesting enzyme, Phospholipase | |
(f) | Single cell oil, Triacylglycerol, Genetically modified organism (GMO) | |
(g) | Anti-inflammatory, Anti-tumor activity | |
(h) | Biosensor | |
6. Lipid Oxidation & Antioxidants | ||
(a) | Antioxidants | |
Carotenoid, Flavonoid, Vitamin C, Vitamin E, Fucoxanthin, DHA | ||
(b) | Autoxidation, Thermal oxidation, Free radical oxidation, Photosensitized oxidation, Enzyme catalyzed oxidation, Fat burning | |
7. Lipid Chemistry & Organic Synthesis | ||
(a) | Trans fatty acid | |
(b) | Crystallization behavior of lipid, Polymorphism | |
(c) | Frying oil, Heat deterioration | |
8. Analytical Techniques & Application | ||
(a) | TLC, HPLC, GC, GC-MS, ESI-MS, FAB-MS etc. | |
(b) | Lipid analysis, Active oxygen method, Conductometric determination method | |
(c) | Novel analytical method | |
9. Lipid Nutrition & Human Health | ||
(a) | Animal Study | |
(b) | Human Study (Epidemiology, Clinical Study, Intervention Study) | |
(c) | n-3 and n-6 PUFAs, Cholesterol, etc. | |
(d) | Cardiovascular Disease, Brain Function and Dementia, Cancer, Inflammation, Visual Function, etc. | |
10. Food Structure & Functionality / FSFF | ||
(a) | Melting and Crystallization of Food Fats | |
(b) | Theology and Microstructures | |
(c) | Emulsion Stability | |
(d) | Lipid-protein and Lipid-starch Interactions | |
(e) | Fat-emulsifier Interactions | |
Abstract Review and SelectionAbstracts will be reviewed and selected by the program committee. Authors will be notified of acceptance/rejection by the middle of July, 2012 to the e-mail address registered.InquiryWCOS2012 Abstract Deskc/o Japan Convention Services, Inc. IT Center 2F Koshin Bldg. 2-2, Kandanishikicho, Chiyoda-ku, Tokyo 101-0054, Japan FAX : +81- 3-5283-5952 E-mail : wcos2012@convention.co.jp |