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Prof. Rogers’ research focuses on the development of long-term health solutions by changing how foods are manufactured from a lipid (fat) standpoint. Most high-fat solid foods contain significant amounts saturated and trans-fats, which contribute to chronic diseases. Prof. Rogers looks to find technologies that could replace these with unsaturated oils while keeping the desired physical properties of the original food product. Specifically, he hopes to find a new ingredient technology that can be added to ‘gel’ the unsaturated oils. Although current research and industry objectives focus on short-term innovations, Prof. Rogers believes that permanent solutions for health will evolve from careful, long-term changes to how foods are produced and processed prior to consumption.
Prof. Rogers’ research focuses on the development of long-term health solutions by changing how foods are manufactured from a lipid (fat) standpoint. Most high-fat solid foods contain significant amounts saturated and trans-fats, which contribute to chronic diseases. Prof. Rogers looks to find technologies that could replace these with unsaturated oils while keeping the desired physical properties of the original food product. Specifically, he hopes to find a new ingredient technology that can be added to ‘gel’ the unsaturated oils. Although current research and industry objectives focus on short-term innovations, Prof. Rogers believes that permanent solutions for health will evolve from careful, long-term changes to how foods are produced and processed prior to consumption.
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FOOD CHEMISTRY (2024): 138704-138704
Food Chemistry (2024): 138704-138704
Nanoscaleno. 42 (2023): 16933-16946
Food Chemistry Advances (2023): 100277-100277
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Soft Matterno. 36 (2023): 6871-6874
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FOOD RESEARCH INTERNATIONALno. Pt 1 (2023): 113521-113521
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