date:Jun 01, 2015
s focus currently is on all things fat-related.
n particular, he is interested in ways to solidify unsaturated oils to replace margarine and butter in highly processed foods, such as pastries. In the process, he hopes to make the fat healthier.
He said: Certain phytosterols can structure oils and have biological properties that can reduce cholesterol and blood pressure.
Prof Rogers says research in food processing is challenging because the technology often gets ahead of the science.
For exa