Jill K. Winkler-Moser, PhD (she/her/hers)

Research Chemist/Lead Scientist
USDA/ARS
Peoria, Illinois, United States

Jill K. Winkler-Moser received her Ph.D. in Food Science & Human Nutrition at the University of Illinois-Urbana-Champaign. She is a Research Chemist and Lead Scientist in the Functional Foods Research Unit at the USDA, Agricultrual Research Service in Peoria, Illinois, USA. Her research interests are lipid phytochemical analysis, lipid oxidation, antioxidants, frying chemistry, and oleogels for structured lipid applications.

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Presentation(s):

• Oxidation of fried sweet potato chips: changes in color, texture, beta-carotene, and headspace volatiles during storage

  Monday, May 1, 2023
  4:30 PM – 6:00 PM MDT

• Fundamentals of Lipid Oxidation - Mechanisms

  Monday, May 1, 2023
  10:55 AM – 1:00 PM MDT

• Antioxidant activity of amino acid sodium and potassium salts in vegetable oils at frying temperatures

  Monday, May 1, 2023
  12:40 PM – 1:00 PM MDT

• Authentication of Edible Oils (socio-economic considerations)

  Tuesday, May 2, 2023
  2:25 PM – 4:30 PM MDT

• Status of the Codex Alimentarius revision to CXS210-1999: Addition of avocado oil

  Tuesday, May 2, 2023
  3:30 PM – 3:50 PM MDT

• Antioxidant activity of bicarbonates and carbonates in vegetable oils at frying temperatures

  Wednesday, May 3, 2023
  8:50 AM – 9:10 AM MDT