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Conducting Research at the Interface of Food Science and Nutrition
Author(s) -
Akoh Casimir C.
Publication year - 2018
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13886
Subject(s) - interface (matter) , food science , nanotechnology , engineering physics , materials science , chemistry , chemical engineering , engineering , pulmonary surfactant , gibbs isotherm
The Babcock-Hart Award is given by the Institute of Food Technologists (IFT) to recognize food technology contributions that resulted in improved public health through nutrition or more nutritious food. I was happy to receive this scientific achievement award in 2018 for exceptional, pace-setting, focused, and innovative contributions made on the enzymatic modification of lipids to produce trans-free fats suitable for commercial applications in margarines, spreads, shortening, and baking, and for the development of various infant formula fats to improve infant nutrition and health. My experiences in writing grants and conducting research on projects that yield molecules with functionality in foods and potential health benefits are discussed, with the hope to inspire other scientists.