Research seminar 6.5.2014: Fatty acid composition of various vegetable fat products and quality of low-fat cheeses


PhD Tiina Ritvanen will lecture on the fatty acid composition of various vegetable oil products and the quality of low-fat cheeses. The primary role of fat in any diet is to serve as a source of energy. However, a large part of fat consists of fatty acids with more complex health effects. As there are differences in the effectiveness of individual fatty acids, analytics is required to enable increasingly accurate identification of fatty acids.

Abstract of the lecture.
The lecture is in Finnish.

The lecture is based on the publication Ripened cheeses: the effects of fat modifications on sensory characteristics and fatty acid composition (Evira Research Reports 4/2013), approved as a doctoral dissertation by the Faculty of Agriculture and Forestry of the University of Helsinki on 10 December 2013.

Research seminar is in Helsinki Viikki, Evira House, Mustialankatu 3,
auditorium C111, Tue 6.5.2014 3:00-4:00 p.m.

For Evira’s research seminars, no advance registration is necessary.


Additional information:
Tiina Ritvanen, Senior Researcher, PhD, Chemistry and Toxicology Research Unit,
tel. +358 40 489 3415

Related Categories: