The Biochemistry of Food - FATS
In this webinar we’ll be discussing FATS. You’ll learn the basic differences between fats and carbohydrates, and why there are so many nutritional and metabolic issues surrounding fat or lipid metabolism.
In this 1-hour webinar we’ll address the following:
The goal of this series with Professor James Martiney is to share his knowledge of the biochemistry of food so that you can make informed decisions about your cooking and eating habits.
Learn more about Professor James A. Martiney here.
This program is offered as a gift to you from Suppers. There is no fee to join us.
If you’ve enjoyed our online programs, please consider making a donation.
All donations made in support of our webinars will be shared 50/50 with Princeton Area Community Foundation COVID Relief Fund which was established to provide support to community organizations actively engaged in addressing issues elevated during this crisis including food and housing insecurity, reduced and lost income, child care and behavioral and mental health needs and the Matching Gift Fund in Memory of Dor Mullen.
For questions and to register, contact Nancy
Guest registration is not available for this event. Each participant must register individually.