SOYBEAN OIL EXPERTS

Mr. Banks is president of Edible Oil Technology, a consulting firm that provides expertise to an international client base for the production and use of vegetable oils. The firm works with a wide range of clients including seed companies, oil refiners, industrial fryers, snack food companies, nutmeat fryers, bakeries, foodservice companies and frying equipment manufacturers. Mr. Banks established EOT in 1991 following 28 years of industrial experience.

He began his career with Hunt-Wesson Foods, gaining expertise in oil refining, product development, laboratory management and customer support. While at Hunt-Wesson he developed a series of technical seminars and troubleshooting programs to help customers select the best oils to make the best products and to solve production problems involving the use of oils, margarine and shortenings.

In 1970 he joined Frito-Lay, Inc., the snack food division of PepsiCo, Inc. There he established a research program for fats and oils and conducted operations for the next 17 years. At Frito-Lay, he designed, developed and approved oils for over forty different products including potato chips, tortilla chips, corn chips, corn puffs and nutmeats. Oils were also developed for bakery products, confections, candies and coatings.

As each oil was developed, Mr. Banks supported product testing in factory production to insure the oils provided the performance needed to produce optimum quality finished products. During the 17 years that Mr. Banks worked in research, he became a food-processing specialist. With expertise covering a wide range of fried, baked and confectionery products, Mr. Banks provides support to develop new products and to solve problems with existing products for U.S. and international clients.

He has worked with seed companies to develop new and improved oilseed crops through genetic modification. Utilizing contract farming and identity preserved processing, he coordinated the first commercial production of high oleic safflower, high oleic sunflower and high oleic, low linolenic canola. Mr. Banks also developed a special quality oil-handling program (SQ-Oil) for the international shipment of deodorized oil and shortening products directly to users, precluding the expense of further oil processing.

In 1987 he transferred to Frito-Lay corporate headquarters and joined the commodities purchasing group. In purchasing, he monitored oil shipments to 40 snack food plants with annual volume of several hundred million pounds. He coordinated programs and managed development work with major oil processors on a global basis.

Mr. Banks currently serves on a number of industry panels and scientific advisory boards. He has served as a guest lecturer at Texas A&M University. He wrote the introduction for the text, Deep Frying: Chemistry, Nutrition and Practical Applications and authored the chapters on foodservice frying and industrial frying. He is a member of the American Oil Chemists' Society, the Institute of Food Technologists, the National Institute of Oilseed Products and the Snack Food Association. He received his Bachelor of Science in Chemistry and Bachelor of Arts in Mathematics from the University of Texas at Austin.

Dr. Edwin Frankel is currently an adjunct professor at the Department of Food Science and Technology, University of California, Davis. Dr. Frankel teaches food chemistry, researches foods and biological antioxidants and conducts oxidative stability studies with vegetable, fish and algae oils containing omega-3 polyunsaturated fatty acids. He also consults and analyzes for major food and antioxidant companies in the United States, Japan and Europe.

Prior to joining UC Davis in 1989, Dr. Frankel was lead scientist at the USDA Northern Regional Research Center (now known as the National Center for Agricultural Utilization Research), in Peoria, Illinois. During 31 years with USDA, Frankel carried out basic and applied research on the chemical modification of fatty acids, and on lipid oxidation in soybean and other vegetable oils.

Dr. Frankel has organized short courses for the American Oil Chemists Society (AOCS) and the Institute of Food Technology (IFT) on Lipid Oxidation and Antioxidants, and participated in a training course for the Society of Chemical Industry at Cambridge University. This year, he will give a short course for AOCS called No Fat Challenge to the Food Industry. Replacing Current Oils, and another short course called Lipid Oxidation and Antioxidants, at the International Congress of the AOCS, International Society for Fat Research, and Japan Oil Chemists Society.

Dr. Frankel has authored 270 publications, including eight patents, 20 book chapters, and the first and second editions of Lipid Oxidation. He recently completed a third book, Antioxidant in Food and Biology. Facts and Fiction. The Institute for Scientific Information, Thomson Corp., ranks him as the most-cited author in agricultural science.

Dr. Frankel has received many distinguished awards including: the USDA Superior Service Award, the AOCS Alton E. Bailey Award, the AOCS Fellow and Chang Award, the Kaufmann Memorial Lecture Award (International Society for Fat Research), the Veselý Award (Czech Chemical Society of Fats and Oils), and this year he will receive the prestigious AOCS Supelco Award in Lipid Chemistry.

Dr. Frankel earned his B.S. from Michigan State University, and his M.S. and Ph.D. from the University of California. He completed post-doctoral research at the Israel Institute of Technology, at Queen Mary College, University of London, and at the University of California, Davis.

Mr. List is a lead scientist at the United States Department of Agriculture’s National Center for Agricultural Utilization Research, the largest of its major research centers. With 44 years of research experience, his interests include analytical methods development, processing of oilseeds and edible oils, lecithin, hydrogenation, physical refining, deterioration of oilseed in international trade, supercritical fluid extraction, interesterification, genetically and structurally modified oils and functional properties of triglycerides.

Mr. List began his career at the Northern Regional Research Laboratory in 1963 as a technician. Since then, he has contributed to a number of books including three revisions of the standard fats and oils textbook, Bailey’s Industrial Oil and Fat Products, and the Handbook of Soybean Oil Processing and Utilization. He has edited four books on fats and oils (Lecithin, Supercritical Fluids in Lipid Chemistry, Trans Alternatives and Trans Fats in Foods).

Mr. List is a fellow of the American Oil Chemists Society (AOCS) where he serves as an associate editor and technical index editor for the Journal of the American Oil Chemists Society. He also serves as associate editor for the AOCS publication, Inform. Mr. List sits on the editorial boards of John Wiley and Sons and the Journal of the Science of Food and Agriculture.

He regularly speaks and chairs symposia at international conferences and meetings including the Oilseed Conference, the World Conference on Oilseed Processing, the China International Soybean Exhibition and the International Conference on Nutraceuticals and Functional Foods. He lectures at AOCS, Texas A&M and Institute of Food Technologists (IFT) Short Courses on Fats, Oils and Lecithin.

In 1999, Mr. List received the Alton E. Bailey Medal from AOCS in recognition of his research accomplishments in fats and oils. In 2003, he won IFT’s Stephen S. Chang Award for Lipid/Flavor Science. In 2006, he received the Harold Macy Award for Food Science and Technology from IFT’s Minnesota Section. He is the 2007 recipient of the United Soybean Achievement Award and the 2008 Visiting Lecture Award from IFT’s Food Chemistry Division.