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Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers’ acceptance. The control of lipid oxidation… Read more
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As an active AOCS member, Shawn actively involved in AOCS LOQ division activities during last five years. He is an active LOQ extended committee member since 2008 and served in different roles in LOQ division such as LOQ Frankel Best Paper Award Committee Chair, Best Student Poster Award Committee Chair and AOCS Honored Student Award Committee Chair as well as AOCS Young Scientist Award Committee member. Shawn also served as AOCS Annual Meeting Technique program Session Chairs since 2010.