Second, the new edition of Lipid Oxidation, Edwin Frankel, ed., The Oily Press, will be given away at the end of the conference. The 486-page text covers the science behind lipid oxidation, analytical methods to determine product stability, and hands-on advice for oxidation control when formulating, processing and storing processed foods including dairy, meat, fish and cereal products. Additional chapters address topics such as frying fats and fatty acids in biological systems. See www.pjbarnes.co.uk/op/lo2.htm