Professor Eric Decker works in the Department of Food Science at the University of Massachusetts, Amherst, and is Department Head. He is well known for his research into lipid oxidation and antioxidants. Ryan Elias is Assistant Professor of Food Science at Pennsylvania State University. He is well known for his research into lipid oxidation and antioxidants. Professor David Julian McClements works in the Department of Food Science at the University of Massachusetts, Amherst. He is well known for his research into lipid oxidation and antioxidants.

• Part 1 Oxidation in animal products: Oxidation and protection of red meat; Oxidation and protection of poultry and eggs; Oxidation and protection of fish; Oxidation and protection of milk and dairy products; Oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids. Part 2 Oxidation in plant-based foods and beverages: Oxidation of edible oils; Preventing oxidation during frying of foods; Oxidation and protection of nuts and nut oils; Lipid oxidation in emulsified food products; Oxidation of confectionery products and biscuits; Oxidation of cereals and snack products; Oxidative stability of antioxidants in fruit and vegetables; Flavour changes in beer: Oxidation and other pathways; Wine Oxidation. Part 3 Antioxidant delivery in foods and beverages: Use of encapsulation to inhibit oxidation of lipid ingredients in foods; Antioxidant active food packaging and antioxidant edible films.

Professor Eric Decker works in the Department of Food Science at the University of Massachusetts, Amherst, and is Department Head. He is well known for his research into lipid oxidation and antioxidants. Ryan Elias is Assistant Professor of Food Science at Pennsylvania State University. He is well known for his research into lipid oxidation and antioxidants. Professor David Julian McClements works in the Department of Food Science at the University of Massachusetts, Amherst. He is well known for his research into lipid oxidation and antioxidants.

• Part 1 Oxidation in animal products: Oxidation and protection of red meat; Oxidation and protection of poultry and eggs; Oxidation and protection of fish; Oxidation and protection of milk and dairy products; Oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids. Part 2 Oxidation in plant-based foods and beverages: Oxidation of edible oils; Preventing oxidation during frying of foods; Oxidation and protection of nuts and nut oils; Lipid oxidation in emulsified food products; Oxidation of confectionery products and biscuits; Oxidation of cereals and snack products; Oxidative stability of antioxidants in fruit and vegetables; Flavour changes in beer: Oxidation and other pathways; Wine Oxidation. Part 3 Antioxidant delivery in foods and beverages: Use of encapsulation to inhibit oxidation of lipid ingredients in foods; Antioxidant active food packaging and antioxidant edible films.

Professor Eric Decker works in the Department of Food Science at the University of Massachusetts, Amherst, and is Department Head. He is well known for his research into lipid oxidation and antioxidants. Ryan Elias is Assistant Professor of Food Science at Pennsylvania State University. He is well known for his research into lipid oxidation and antioxidants. Professor David Julian McClements works in the Department of Food Science at the University of Massachusetts, Amherst. He is well known for his research into lipid oxidation and antioxidants.

• Part 1 Oxidation in animal products: Oxidation and protection of red meat; Oxidation and protection of poultry and eggs; Oxidation and protection of fish; Oxidation and protection of milk and dairy products; Oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids. Part 2 Oxidation in plant-based foods and beverages: Oxidation of edible oils; Preventing oxidation during frying of foods; Oxidation and protection of nuts and nut oils; Lipid oxidation in emulsified food products; Oxidation of confectionery products and biscuits; Oxidation of cereals and snack products; Oxidative stability of antioxidants in fruit and vegetables; Flavour changes in beer: Oxidation and other pathways; Wine Oxidation. Part 3 Antioxidant delivery in foods and beverages: Use of encapsulation to inhibit oxidation of lipid ingredients in foods; Antioxidant active food packaging and antioxidant edible films.