Oils in plants are organized in natural micron-sized droplets, called Oleosomes (or Lipid Droplets or Oil Bodies). Oils, in the form of triacylglycerides comprise their core, which is surrounded by a unique set of proteins embedded in a dense phospholipid monolayer. The membrane, which is designed through evolution to protect plant oils during seed storage, equips oleosomes with high physicochemical stability.
They can potentially replace manufactured oil droplets in applications, like foods, cosmetics and pharmaceuticals. The aim of this conference is to discuss how the fundamental knowledge on the properties of oleosomes can be used to efficiently obtain and use them in real products.