Bubbles in Food: Structure creation out of thin air!

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April 21, 2022 - The International Union of Food Science and Technology (IUFoST) today released its latest Scientific Information Bulletin on Bubbles in Food: Structure creation out of thin air! for everyone interested in science and for the global food science and technology community represented by more than 300,000 food scientists, technologists, engineers and related social scientists worldwide working with IUFoST. This Scientific Information Bulletin (SIB) may be of interest to those serving in academia, industry, government, and development organizations as well as consumers wishing to learn more about Food Science and Technology.

This SIB on The Dynamic Transformation of micro-and nano particle of Lipids in gastrointestinal tract: pros and cons for the potential health effects of food components was prepared by Dr. Hang Xiao, Professor, Department of Food Science, University of Massachusetts, USA on behalf of, and approved by, the IUFoST Scientific Council. This and the other titles in the series of IUFoST Scientific Information Bulletins are available online at http://iufost.org/iufost-scientific-information-bulletins-sib.