Lipids play an important role in food quality and have been linked to the progression of diseases including cardiovascular disease. Our research group is actively study the bioactivity of lipids including omega-3 fatty acids, antioxidants and carotenoids as well as technologies to incorporate these nutritionally important compounds into food systems. Since many of these lipids can undergo oxidative deterioration in food systems, we have also conducted research to understand the molecular and physical factors that impact oxidation pathways so effective antioxidant technologies can be developed. Oxidation pathways have been studied in a variety of complex food systems including emulsions, reverse micelles and muscle foods. Antioxidant technologies being developed include emulsion droplet interfacial engineering, antioxidant delivery systems and metal chelation by natural compounds. Recent research has also focused on the impact of food components on the bioavailability of lipids.
