Food Fraud: Combating Adulteration in Olive and Avocado Oils

Join Selina Wang of UC Davis to discover the chemistry of the cooking oils in your cupboard. During this free interactive broadcast she will discuss 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.

Wednesday, April 7, 2021 @ 2-3pm ET
Register for free here with the creation of an ACS ID

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‚Äôs response to adulteration and the current challenges in the avocado oil industry

Slides will be available to download on the day of the broadcast

olive oil and avocado

Author: ACS Sacramento Section

The Sacramento area has over 900 members of the American Chemical Society in all areas of chemistry.

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