Food
Science & Technology 100C: FOOD
BIOCHEMISTRY & TECHNOLOGY
Food
Science & Technology 298: LIPID
OXIDATION
Food
Science & Technology 201: FOOD CHEMISTRY
Food
Science & Technology 211 (2 Guest lectures):
LIPID OXIDATION IN BIOLOGY
ORGANIZED
AND PARTICIPATED IN THE FOLLOWING SHORT COURSES:
AOCS Short Courses, Lipid Oxidation and Antioxidants:
Orlando,
FL, May 6-8, 1999;
Minneapolis,
MN, May 11-12, 2001;
Kansas
City, KS, May 2-3, 2003;
European
section: Cork, Ireland, October 2-3, 2004;
Salt
Lake City, UT, April 29-30, 2005;
Australasian
section, Werribee, Australia, Biennial Meeting of
Food Science Australia, November 1st, 2006;
Quebec
City, QC, Canada, May 12-13, 2007;
Seattle,
WA, May 17-18, 2008
Intensive
Short Course, Lipid Oxidation and Antioxidants, Biotechnological Institute, Kolding,
Denmark, June 12-13, 1999
Lipid Oxidation and Antioxidants Training Course,
Society of Chemical Industry, Oils and Fats Group, Cambridge University,Cambridge, UK, April 12-13, 2002.
IFT Short Courses:
Lipid Oxidation and Antioxidants in Foods,
Las Vegas, NV, July 11-12, 2004;
The No Trans Fat Challenge: Replacing
Current Oils, Newark, NJ, April 10, 2007