Art Hill, Professor and Chair, Department of food Science, University of Guelph, focuses his teaching and research on cheese technology, dairy chemistry and dairy processing. Research relates to gelation and cheese making properties of milk and milk adjuncts, and milk analysis. Some...
Alejandro Marangoni speaker at interesterified fats workshop
Alejandro Marangoni was invited to be one of the speakers in the Dietary Lipids Committee of the International Life Sciences Institute's "Interesterified Fats Workshop". The purpose of the workshop was to gain insight into the acute and chronic health impact of interesterified fats and identify key research needs and outline critical considerations for future study designs.
Other speakers included Ronald Mensink (Maastricht University), K.C. Hayes (Brandeis University), Thomas Sanders (King's College London), Dave Baers (USDA) and Philip Howles (Universith of Cincinnati).
Participants of the workshop (by invitation only) included representatives of Nestle, Unilever, ADM, Monsanto, Hershey, Mars, Kraft, Pioneer, DSM, Solae LLC, as well as representatives of the Institute of Medicine, International Food Information Council, Academy of Nutrition and Dietetics, the Institute of Shortening and Edible Oils, and the USDA.
Marangoni was the only Canadian participant in this key workshop.