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 retired Lead Scientist at the National Center for Agricultural Utilization Research in Peoria, the largest of its major research centers. With 44 years experience, his interests include all areas of oilseeds processing and edible oils. Mr. List began his career in 1963 and since then has published over 315 publications, proceedings, abstracts and book chapters. He has edited seven books on fats and oils and contributed to three revisions of the standard fats and oils textbook, Baileys Industrial Oil and Fat Products. Mr. List has made 145 presentations at national and international meetings, conferences and workshops. He has been a lecturer at numerous AOCS, IFT and Texas A&M Short Courses. He has received numerous awards for his research from five technical societies and trade groups including the Bailey Medal, Fellow and Award of Merit (AOCS); the Chang Macy and Division Lecturer Award (IFT); the Outstanding Achievement Award (USB); the Lipid Technology Award (Euro Fed Lipids); and Chemist of the Year (Peoria Section, ACS). In retirement he serves as a consultant to the edible oils industry.

Richard has more than 30 years experience in the oilseed processing and vegetable oil refining industries with Gold Kist of Atlanta and Quincy Soybean Company of Quincy, IL. For seven years he has provided consulting services to the oilseed and refining industries in the US and Latin America.

When he was with Quincy Soybean Company from 1979 through 1998, he served as the executive vice president and was a member of the board of directors. His responsibilities included marketing, risk management, and strategic planning for three soybean processing plants, two vegetable oil refineries, two soybean lecithin plants, an edible oil packaging plant, three river grain terminals and 18 interior grain elevators in the Midwest and Midsouth. During his time there, he created and provided oversight of three joint ventures. Richard also served as the chairman-elect for the National Oilseed Processing Association.

Mr. Robert Reeves currently acts as the Director of Public Affairs for QUALISOY, and until late 2007 served as the president of the Institute of Shortening and Edible Oils (ISEO), a Washington, DC-based trade association representing the interests of refiners of edible fats and oils in the United States.

His responsibilities with ISEO included policy development on issues pertaining to technical matters, the environment, transportation, occupational health and safety, energy and government regulations.

Prior to ISEO, Mr. Reeves was the director of the food and drug division of the Tennessee Department of Agriculture. In that capacity, he managed the administration of food, drug, cosmetic, hazardous substances, weights and measures, and dairy regulations for the state of Tennessee.

Mr. Reeves has served on the QUALISOY Board for all three years of its existence, and is a member of the Trait Value/Market Standards Working Group. Mr. Reeves has a bachelor and master's degree in food science from the University of Tennessee.