Amy Logan (nee Richards) has over 10 years of experience as a lipid chemist, and is currently working as a research scientist within CSIRO Animal, Food and Health Sciences in Werribee, Australia. With a Ph.D. from the University of Melbourne (School of Agriculture and Food Systems), Amy has worked alongside the Australian Canola Industry studying the effect of genotype and environment on chemical composition and the influence of oxidative stability within Brassica oils. This research was the basis of her 2006 AOCS Honored Student Award. Her current interests include emulsion/colloidal science, lipid oxidative stability, and structure-function relationships within food matrices. She is currently involved in studies concerning the functional properties of dairy products based on the composition and architecture of the milkfat globule. Awarded with a 2008 Victorian Fellowship and a recipient of the 2010–2011 Australian Academy of Science “Scientific Visits to North America? program, she is an active member of the AOCS including roles within both the Australasian Section and the Lipid Oxidation and Quality division.