Exploring the physiochemical properties of fats and oils

Our research focuses on developing new strategies for improving human nutrition by eliminating trans fats and lowering saturated fats in processed foods. Our expertise in crystallization and microstructure of fats including processing methods contributes to an important body of knowledge in food science that will help our society address the challenging issues of cardiovascular disease and diabetes that impacting families, their quality of life, our economically stressed medical care systems, and society. Food scientists in academia and industry around the world are working diligently to improve food quality and nutritional content. We are pleased to be a part of an effort to reverse the negative health trend caused by poor diet and sedentary life style.

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Our laboratory is a leader in investigating the physiochemical properties of fats and oils

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Recently published --Sonocrystalization of fats (Springer Briefs)

Silvana Martini, Ph.D. - Exploring the physiochemical properties of fats and oils

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