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Major Research Programswithin the Institute of Food Science and Engineering | ||||||||||||
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Lipid and Surface Chemistry
The goal of the Lipid and Surface Chemistry Program is to provide extensive knowledge in theoretical and practical aspects of lipid chemistry, flavor changes during processing, and surface interactions. This program is the only one of its kind to provide a platform for academic research and related industrial activities in this field and enjoys support from industry, state, and federal funding. Companies in Arkansas benefit from this program in many ways. Detailed surface, structural, and chemical information can be obtained for a product or group of products. Important product characteristics can be related to processing techniques in order to optimize desirable characteristics. New products can be developed to add value to existing raw material sources. And, new methods are being developed and existing technologies are being adapted to address specific lipid food quality issues. Interdepartmental cooperation made possible by the structure of IFSE means that researchers in the Lipid and Surface Chemistry Program have access to state-of-the-art equipment in multiple displines. Equipment currently being utilized includes a Fourier transform infrared spectroscopy, x-ray diffraction for crystal structure analysis and degree of crystallinity studies, electron microscopy and energy dispersive x-ray spectrometer for surface imaging and elemental analysis, x-ray photon electron spectroscopy elemental and chemical state mapping, scanning tunneling and probe microscope and atomic force microscope for surface topographical measurements at nanometric resolution, and gas chromatographic/mass spectroscopy for investigation and analysis of lipid hydrolysis, oxidation, and other breakdown products.
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