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Development of Food Grade Delivery Systems to Encapsulate, Protect and Release Bioactive Food Lipids

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Principal Investigator/Project Leader: 
Department of Project: 
Department of Food Science
Project Description: 

Some food oils, such as those containing omega-3 fatty acids, are nutritionally beneficial and yet largely under-consumed in the United States. These oils can be very unstable causing the formation of strong off-flavors that result in consumer rejection of omega-3 fortified food products. This project will develop new technologies that can stabilize omega-3 fatty acids so they can be incorporated into a wide variety of foods. Production of omega-3 fatty acids fortified foods could have significant consumer health benefits especially for heart and mental health.

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