OIL EXPERTS

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.