In this module students will learn about the effects of various conditions on saturated and unsaturated fat content in food products. Students will learn lipid extraction using chloroform and methanol, lipid class identification using thin-layer chromatography (TLC), and preparation of fatty acid methyl ester (FAME) samples which will be analyzed by gas chromatography (GC). Students will then design an experiment in which they will alter a variable such as processing, preparation and storage conditions, or sources of food products with the ultimate goal of minimizing saturated fat levels and maximizing polyunsaturated fatty acids.

1. CASPiE
2. Undergraduate Research