Meet Prof. Michael Rogers Descriptive Transcript

Summary: A brief description of Prof. Michael Rogers research into food processing and the importance of this research. 

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Text: :60 Second Snapshots
Meet the Profs of the Ontario Agricultural College
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Text: Prof. Michael Rogers
Department of Food Science
Michael: My research focuses on trying to
understand the implications of what we eat on health.

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The area I'm most interested in is looking at 
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lipid replacers for hard stock trans and saturated fats, which are the fats that have negative implications in cardiovascular disease. 
And one of the reasons we're so interested in this is because
post-industrial revolution, these foods
have increased a hundred-fold in capacity with how much of these foods we consume. 
So looking at the caloric density of them and looking at them from an 
evolutionary discourse perspective, we haven't evolved to eating these highly
refined, highly processed foods so the implications they have on our body aren't
necessarily very well understood. 
Just as a case in point, we know now that trans fats are bad but for many years we
thought that this was an excellent substitute for hard saturated fats, so we
created an inexpensive vegetable oil derivative that could mimic animal-based fats.
So my research looks at trying to understand the implications of processing
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and the effects on health.

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Text: www.uoguelph.ca/oac
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