About the project
This project aims to develop and validate a new method to evaluate and communicate about the quality of fats in foods and in food products.
Recommendations to limit dietary saturated fat intake to prevent chronic diseases have been issued by many organisations and advisory bodies. However, new scientific findings suggest that not all saturated fats have a detrimental effect for cardiovascular diseases. In addition, a large body of evidence suggests that unsaturated fats have a positive impact on health.
The health impact of individual fatty acids is also modulated by the food matrix and the quantity and quality of other macronutrients in a food. Therefore, a more holistic approach to assess the nutritional quality of fat in the diet is needed.
You will work on developing and validating a new method which could be algorithm, score, or index, to evaluate the quality of food fats. You will also study if the new method correlates with the healthfulness of different product categories and diets, as well as relevant biomarkers.
