Fat Reduction Research Highlighted in Futurum Careers
Reza Tahergorabi, Ph.D.
The food industry has long sought a new frying medium that could offer the taste and texture of traditional fried foods, but without the dietary drawbacks of a high-fat diet.
Tahergorabi, associate professor of food and nutritional sciences, has taken on the challenge: is there a deep-frying medium that can reduce fat uptake in the food itself without generating trans-fatty acids? Oleogels may pose the answer.
Futurum Careers is a free online resource and magazine aimed at encouraging 14-19-year-olds worldwide to pursue careers in science, tech, engineering, maths, medicine (STEM) and social sciences, humanities and the arts for people and the economy (SHAPE). For more information, teaching resources, and course and career guides, see www.futurumcareers.com
Read Same taste, less fat – Oleogels may be the answer to healthier fried foods now, on https://caesresearch.news!
Faulkner Provides Book Chapter
Paula Faulkner, Ph.D
CAES In the News
CAES is appearing in local and regional media!
Lab Animal Sciences student Breyana Robinson, winner of a big national award, the Astronaut Scholarship, is in the HBCU Advocate;
Landscape Architecture appeared on WFDD 88.5.FM's "Morning Edition" show:
https://www.wfdd.org/story/nc-students-will-design-outdoor-experience-toyota-megasite
and on WFMY, which not only included professor Steve Cancian and student Cierra Knight, but also footage from Dustin Chandler of CAES (Ag) Comm!
