Lang
A specialized scientific symposium organized by the European Federation for the Science and Technology of Lipids on lipid oxidation and antioxidants, held in the city of Wageningen, Netherlands, over three days. The symposium addresses the latest research on the mechanisms of oils and fats oxidation, their impact on food quality, stability, and shelf life, and the role of natural and synthetic antioxidants in extending the lifespan of fat-containing products. Targeting researchers and specialists in food science and quality, the symposium serves as a reference platform for exchanging knowledge about one of the most critical issues facing the oils and fatty food industry.