College of Agriculture and Human Sciences
Research Seminar Series
What:
Enzymatically Synthesized Trans-Free Fats and Margarine Application
Who:
Dr. Casimir C. Akoh, has a Ph.D. (1988) degree in Food Science (Food Chemistry & Biochemistry) from
Washington State University. He is a Distinguished Research Professor, Department of Food Science &
Technology at the University of Georgia. He was Assistant Professor at Alabama A&M University (19901992). He was/is a Visiting Professor at Shanghai Jiao Tong University, China, Honorary Distinguished
Professor at King Abdulaziz University, Saudi Arabia, Visiting Professor at King Mongut’s Institute of
Technology, Bangkok, Thailand, and Chair Professor of Food Chemistry at National Chung Hsing
University, Taichung, Taiwan.
Dr. Akoh’s research is mainly in lipid biotechnology and phytochemicals. He is an internationally
recognized expert on low calorie fat substitutes and structured lipids. He has edited 7 books and his “Food
Lipids” book now in its 3rd Edition (2008), is used worldwide as a text book for graduate instruction.
Overall, Akoh’s research has resulted in over 698 publications and presentation that include up to 252
refereed publications, 40 book chapters, 4 patents, 280 presentations, and more than 162 invited
presentations at national and international conferences. He has received nearly $7 million in grants and gifts money to support his research. He is
frequently sought after to present papers at international meetings and consulted by many industries. He is an Editorial Board member or
Associate Editor of 6 journals. He became the American Oil Chemists’ Society (AOCS) President for 2008-2009.
He is one of the Highly Cited scientists in Agricultural Science. Dr. Akoh has received many national and international awards and
recognitions. Dr. Akoh was the first person in his profession to have received two top research awards of two international professional societies
in the same year: a) the 2012 AOCS Supelco/Nicholas Pelick Research Award (top society award) for his eminent contributions and original
research in the field of lipid chemistry, and b) the 2012 Institute of Food Technologists top research award – The Nicholas Appert Award for
preeminence in/and outstanding achievement in Food Technology.
Dr. Akoh was elected Fellow of the Institute of Food Technologists in 2005, Fellow of the American Oil Chemists’ Society in 2006, Fellow of
the American Chemical Society in 2006 (Agricultural & Food Chemistry Division), and Fellow/WABAB Academician of the International
Society of Biocatalysis and Agricultural Biotechnology (ISBAB) in 2015.
When:
11:00 am – 12:00 noon, Thursday, March 24, 2016
Where:
CAHS-CEP Auditorium
Abstract
Intake of high amounts of trans fatty acids (TFAs) have been positively correlated with increased risk of several chronic diseases and is being
phased out. Alternative technologies and products to replace trans fat are currently of interest. Our main aim was to produce structured lipids
(SLs) with acceptable functionality and yet suitable for formulation of trans-free margarines. Different types of trans-free margarines were
produced. The reaction conditions were optimized and the products physical and chemical properties characterized and with physical blends. The
textural and sensory properties of margarines prepared with selected SLs were compared with commercial brands. Our research resulted in the
production of trans-free SLs as an alternative to partially hydrogenated fat and can be used by the food industry to formulate trans-free foods.
Contact:
Ali Fares, Associate Director of Research & Professor, CAHS-PVAMU
Phone: 936 261 5019, Email: AlFares@PVAMU.Edu