Course Description: UMass Amherst Food Science invites food scientists, chemists, researchers, and quality and industrial managers to learn the fundamentals of lipid oxida­tion from leaders in food science in a two-day course at the UMass Amherst campus. Course topics will include: major factors that affect the stability of oil-bearing foods, strategies to reduce oxidation in foods and biological systems, the health impacts of lipid oxidation, and lipid delivery and protection of bioac­tive compounds. Throughout the course, discussions of real food systems will illustrate the fundamentals of lipid oxidation and ways to manage the challenges of improving food quality and protecting bioactive lipids.