Current trends in the consumption fats and foods
Chemical and physical properties of lipids
Biochemical and bioactive properties of fats and oils
Nutraceutical and functional properties of specialty lipids
Current processing techniques for fats and oils
Processing of oils for functional and nutritional applications
Modified oils-synthesis and applications of structured lipids and phospholipids
New developments in micronutrients and lipids
Role of antioxidants in the human diet and effects of food processing
Nutrigenomics and lipids in the human diet
Role of lipids and essential fatty acids in infant diet
Formulation of foods with bioactive and functional lipids
Cosmetic and pharmaceutical properties of fats and oils
Labeling and health claims of fats and oils in foods.