Congratulations to the UGA Food Science College Bowl Team, including our own Sarah Willett, who won the IFTSA College Bowl National Championship, held at the Annual IFT Meeting and Expo July 15-18th in Chicago, IL. Sarah was also a finalist in the Nutraceutical and Functional Foods Division Student Research Paper Poster Competition for her work titled “Functional Characteristics of Organogels Prepared from Menhaden Oil-Based Structured Lipid with Phytosterol Blend or Sucrose Stearate/Ascorbyl Palmitate Blend”.
Dr. Akoh (“Stearidonic Acid Soybean Oil – Concentration and Enzymatic Modification”), Adiguna Bahari (“Synthesis of Cocoa Butter Equivalent by Enzymatic Interesterification of Illipe Butter and Palm Mid-Fraction”), Sarah Willett (“Enzymatic Modification of Menhaden Oil to Incorporate Caprylic and/or Stearic Acid”), and Jun Jin (“Preparation of Mango Kernel Fat Stearin using 2-methylpentane and its Application in Heat-Resistant Chocolate Fats” and “Comparison of Three Methods for Analyses of Triacylglycerols in Cocoa Butter Alternatives”) all presented at the AOCS Annual Meeting and Expo, held May 6-9th, 2018 in Minneapolis, MN. Congratulations to Jun Jin for receiving both the AOCS 2018 Lipid Processing & Biotechnology Award and Honored Student Award. Congratulations to Sarah Willett for receiving 2nd Place in the Biotechnology Division Student Paper Award.
Congratulations to the UGA Food Science College Bowl Team, including our own Sarah Willett, who won the Southeast IFT College Bowl Regionals, held here at UGA, Saturday, April 14th, 2018. They will now compete at the National IFT meeting, July 15-18th in Chicago, IL.
Congratulations! Adiguna Bahari received the American Association of Candy Technologists Scholarship. Adiguna was recognized at the annual UGA Food Science Department Awards Ceremony held on April 11th, 2018 in the Tate Student Center. Additionally, Adiguna and Sarah Willett both received the Toledo Graduate Student Support Award.
Welcome Zexuan, born February 26th, 2018 to proud parents and our very own visiting scholar, Jun Jin. Congratulations!
Vickie Harris Wentzel, our Research Professional, retired this past Spring. She was honored during a farewell reception, held here at UGA in the Food Science Department on January 19th, 2018. In Fall 2017, she was recognized for 10 years of service at the CAES Holiday Luncheon. Congratulations, Vickie!
Available March 21, 2017:
Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids.
- Expands coverage of lipid oxidation and antioxidants for preventing oxidation
- Emphasizes nutritional aspects of lipids and the effects of lipids on human health
- Includes applications of biotechnology to the modification and production of structured lipids
- Describes physical properties and analytical methods for lipids
- Covers polyunsaturated lipid oxidation in aqueous systems
- Discusses genetically engineered oil crops and plants to produce desirable fatty acids for food applications