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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Is Rancidity Driving You Nuts?
(Webinar length:  1hr 12min)

Overview:

An important component of fall cuisine and holiday cooking is nuts. Nuts can be found in
everything from cereal and cookies, to salads and vegetables. Nuts may represent the old
adage “good things come in small packages” better than any other natural food. These
crunchy, buttery, dry fruits are packed with heart-healthy unsaturated fats, omega-3 fatty acids,
protein, vitamins, fiber, antioxidants and minerals.
As much as 80 percent of a nut is fat, and even though most of this fat is considered healthy
fat, it’s still prone to oxidize. Oxidation of unsaturated fatty acids in nuts leads to rancidity and
the development of unpalatable odors and potent off-flavors. The development of rancidity
may be initialed by in-field moisture exposure that cannot be detected until after roasting.
Rancidity can also develop during storage. Although rancidity is one of the most pressing
problems confronting processors, there is no completely objective chemical method for
determining rancidity.
During this Webinar, the chemistry behind the development of oxidative rancidity in nuts will
be reviewed. Additionally, the limitations of traditional markers used to characterize rancidity
development will be discussed along with potential factors that may increase the susceptibility
of nuts to rancidity development.

Learning Objectives:

Learn the nutritional composition of nuts and why nuts are especially prone to oxidation and
rancidity development
Understand the difference of oxidative and hydrolytic lipid oxidation and how they correlate to
the development of rancidity in foods
Differentiate primary and secondary products of lipid oxidation and how they relate to product
quality and consumer acceptance (off-odors)
Learn what the traditional markers of rancidity development actually measure
Understand the problems and pitfalls of using traditional methods for predicting rancidity in
nuts

Who will benefit:

QA and QC Managers
Anyone who grows, processes, retails, wholesales or transports nuts
Production Managers
Food Scientists and Technologists
Microbiologists and Food Processing Engineers
Plant Management Team
Director / VP of Quality
Operations Teams
Production Teams
Continuous Improvement Teams
Consultants

Presenter: Dr. Alyson Mitchell

Dr. Mitchell is a Professor and Food Chemist at UC Davis as well as co-director of their Food
Safety and Measurement Facility. Her research team helps identify strategies and processing
innovations for retaining and optimizing levels of beneficial compounds in finished food
products, and for decreasing the formation of toxic compounds in finished foods.
She has acted as a scientific advisor and/or expert witness on a range of topics for
companies including Mars, Ocean Spray, Haliburton Foods, and The Almond Industry in
California, among others.

Webinar Price ($289)
Click here to buy it

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