Research projects comprise chemical and enzymatic modification of lipids for various food applications such as infant formula, trans-free margarines, shortenings, edible films, and cocoa butter equivalents and substitutes. Research activities also include isolation, characterization, and assessment of antioxidant capacities of phytochemicals in fruits and vegetables. We have a large inventory of  instrumentation for characterization, stability, encapsulation, food applications, and sensory evaluation.

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