Why are we still dealing with food adulteration in the 21st century? Avocado oil has been experiencing high consumer demand due to its health benefits. However, despite labels claiming “pure avocado oil,” UC Davis researchers recently reported at least 82% of test samples were either prematurely stale or mixed with other oils.
Join Selina Wang of UC Davis to discover the chemistry of the cooking oils in your cupboard. Selina discusses her over-a-decade experience studying olive oil purity and quality and how these practices can be applied to food adulteration challenges now facing the avocado oil industry.
This ACS Webinar is moderated by Britt Erickson of C&EN and is co-produced with Chemical & Engineering News.
What You Will Learn
- What is food adulteration and how do chemists help protect consumers
- The chemistry of high value oil such as olive oil and avocado oil
- Successes in the olive oil industry’s response to adulteration and the current challenges in the avocado oil industry