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.

Lipid Biotechnology, Chemistry, and Phytochemicals LaboratoryCocoa Butter AlternativesPhytochemicals, Antioxidants, NutraceuticalsRecovery of Used Frying OilsStructured Lipids for trans-Free FatsStructured Lipids for Infant NutritionSucrose Fatty Acid Polyesters