Overview

The Food and Industrial Oil Research Unit (FIO) develops new ways to improve the quality and functionality of soybean and other vegetable oils.

Chemical and physical properties of vegetable oils are modified to enhance its use as additives or major components of fuels, lubricants, inks, paints and other industrial material.

Innovative technologies are also developed to increase the use of edible vegetable oils through improved oxidative stability, flavor and texture quality and high temperature stability.

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