Fats and oils will be firmly in focus next February as Australia hosts the World Congress on Oils & Fats 2020 (WCOF2020) in Sydney, NSW.

Attracting participants from across the globe, the Congress connects research scientists and industry involved in edible oils and their by-products. It provides a platform for young and developing researchers, disseminates the latest research on fats and oils and related products, and facilitates invaluable information sharing and networking opportunities across the related sectors.

The Australian Olive Association (AOA) is co-hosting and delivering the event with the Australian Oilseeds Federation (AOSF) and the Australian American Oil Chemists Society (AAOCS). AOA CEO Greg Seymour said olives feature strongly in the international program, across both the presentation sessions and the pre-Congress workshops, with a number of Australian experts and olive industry organisations taking part.

“Renowned Australian oil scientist Dr Rodney Mailer is the WCOF2020 Congress Committee Chair and will be joined by a stellar group of local speakers including Leandro Ravetti, Claudia Guillaume, Peter McFarlane, Dr Soumi Paul Mukhopadhyay and the team from the Olive Wellness Institute,” he said.

“Through their presentations they’ll be showcasing the Australian olive industry, in particular the Standard and the evidence that it has improved quality in the marketplace, and how that works together with the AOA’s OliveCare® Code of Practice program to ensure that quality position is constantly improving.

“The Olive Wellness institute will provide the latest evidence-based information around cooking with EVOO, and Soumi will finish off with a tasting of oils and olives – which will leave no doubt about the Australian industry’s commitment to quality production.

“There’ll also be a lot of interesting science that olive growers can get a handle on, particularly around the health effects of dietary fats, with a range of relevant topics providing incredibly useful information.”