Prof. Alejandro Marangoni, Food Science, has won the 2013 Stephen S. Chang Award, the most prestigious honour from the American Oil Chemists’ Society (AOCS).

This award recognizes an eminent scientist, technologist or engineer with significant and distinguished accomplishments in basic research.

Marangoni has developed healthier zero-trans, low-saturate substances used in baking.He also studies oleogels, novel materials replacing beef fat in meat products and being used in “green” bicycle lubricants and ski waxes.

He will receive the award during the AOCS annual meeting in Montreal in April.

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