Edible Oils and Fats

On Thursday 22 April 2021 RSC Belgium section members and friends enjoyed a fascinating webinar with Dr. Albert J. Dijkstra on the topic of ‘Edible oils and fats: Origin, chemistry, production, health’. Dr Dijkstra has had a long and varied career in this area and the presentation highlighted his expertise in particular during the question and answer session.   

Because edible oils and fats contain fatty acids that the human body needs but cannot synthesize, they form an essential part of the human diet. Fortunately, nature provides a wide choice of edible oils and fats. Albert’s presentation discussed what oils and fats people used in distant times, how their supply has changed, and described current production figures and methods. The talk will outlined and explained the various processes used to refine the crude oils and to modify them to meet demand for particular properties in specific products. The final topic of the presentation was the various health claims that have been made at different times for various edible oil products: many based more in the minds of the marketing department than any clear nutritional or health benefits.

Dr Dijkstra (pictured during the transmission, above right, with RSC Belgium chairman Bob Crichton) obtained his PhD in gas kinetics from Leiden University in the mid-Sixties and subsequently enjoyed a decade working for ICI in the UK, the Netherlands and eventually as a Senior R&D Project Leader in ICI Europa. He then worked as a freelancer in chemical market research for Charles H Kline before being appointed as R&D Director of the Vandemoortele Group in Belgium from 1978 to 1997. Since then, Albert has been active as a scientific consultant, author, editor, lecturer, and reviewer in the field of edible oil processing.

You can access Albert's presentation as a pdf file here and a video of the webinar is available on the RSC Belgium Youtube channel here and is embedded below.  

Healthy Science Prize

The 2013 RSC Bill Bryson Prize Competition has just been announced. The prize is designed to recognise and encourage excellent science communication in schools and colleges. The prize is supported by well-known writer and commentator Bill Bryson (above) who is also involved with the judging process.And there is an international category – so entries from Belgium are welcome!

The competition is open to all students aged 5-18 with entries accepted in any format as long as they accurately communicate science appropriate for their chosen audience. Entries could be in the form of videos, podcasts, posters, or cartoons and poems. Use your imagination – your creative idea is the key to success in this competition!

This year the question posed by the RSC Bill Bryson Prize is: ‘How does science keep us healthy?’

Students aged 5–18 around the world will be thinking up creative answers to this question. Competition entries can be submitted in any format, from posters to puzzles to podcasts, as long as the content fits with the 2013 theme.

Closing date
This popular competition will be judged in three categories, primary school, secondary school and international, with both individual and group entries accepted. The closing date for entries is 31 March 2013.

The best entries from each category will receive a prize of £500 (~€625) for their school, and £100 (~€125) for the winning students to share. Bill Bryson will present UK winners with their prizes in the Houses of Parliament.

Visit the RSC website for more information and details of how to enter. A promotional poster for the competition can be downloaded here.

Chemistry Week 2013
The theme of the Bill Bryson Prize fits with the theme of this year’s Chemistry Week, which will take place between 16 and 23 November 2013. The overall theme is ‘Health’ covering topics such as Ageing, Hygiene, Lifestyle, Nutrition and Future Health.