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Webinar: The Biochemistry of Food - FATS

  • June 24, 2020
  • 4:00 PM - 5:00 PM
  • Zoom link sent day before event
  • 73


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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 difference between saturated and unsaturated fats, what “Omega fatty acid” really means, and why one is “better” for you.
  • The process of hydrogenation of fats and creation of trans fats, and how they correlate with vascular diseases.  
  • How a variation of the fatty acid structure underlies the difference between an oil and a solid fat, and how that correlates with calories and nutritional health.  
  • Fats (lipids) of medical importance such as cholesterol and how that relates to “good” vs “bad” cholesterol.
  • How adding steroids (a subset class of lipid molecules) to our food sources can damage health.

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.

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