Trait–Modified Oils in Foods

Dr. Frank Orthoefer has a PhD in food science from the Michigan State University. With 35 years of research experience with major food companies, and multiple international work experience within food processing, Dr. Orthoefer is an expert in edible oils. He has worked extensively in the applications of food oils with processors and formulators of foods. He is an active member of the Institute of Food Technologists and the American Oil Chemists? Society (served as technical chair of multiple sessions) and is an AOCS Fellow. Dr. Orthoefer has published over 200 publications and presentations. He has 18 patents. Dr. Gary R. List is Adjunct Professor of Food Science and Human Nutrition at the University of Illinois, USA. He was a research chemist at The Northern Regional Research Laboratory Peoria Illinois from 1963 until his retirement in 2007. Dr. List is an authority on edible oils and oilseed processing. In his retirement he serves as a consultant to the food industry. He is an active member of the American Oil Chemists Society, the Institute of Food Technology, Euro Fed lipids, and The American Chemical Society. He serves on the editorial boards of many national/international journals. He is a Fellow in six societies including AOCS, IFT and AGFD (ACS). Dr. List has published 365 publications, abstracts, book chapters and proceedings, and has made 160 presentations many of which have been invited as a plenary lecturer.