January 19, 2017

Ozan Ciftci, Kenneth E. Morrison Distinguished Professor in Food Science and Technology and Biological Systems Engineering, examines a fish oil oleogel, where liquid fish oil has been transformed into a semi-solid structure. This innovation preserves the oil's composition while enhancing its stability, texture, and versatility for use in food and nutraceutical products. December 13, 2024. Photo by Craig Chandler / University Communication.