Cut the Fat—Keep the Flavor: Resource Unit About the Role of Agricultural Genetics in Reducing Saturated Fat in Food Oils

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Date
1999-04-01
Authors
Berkland, Melva
Curry, Debbie
Fehr, Walter
Miller, Lori
Mills, Jodi
Webber, Glenda
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Extension and Outreach

Iowa State University Extension and Outreach helps carry Iowa State’s land-grant mission beyond campus, to be the university that best serves the citizens of Iowa. With Iowa State University, we embrace the land-grant philosophy of:

  • access to high-quality education
  • research applied to the needs of Iowa, the nation, and world
  • extending knowledge to strengthen Iowa’s economy and citizens’ quality of life
We do that by offering practical, how-to education based on powerful university research. It’s available to any resident of Iowa and is tailored to meet the needs of Iowans, needs we know firsthand. Our educators, specialists, and volunteers live and work in all 99 Iowa counties.
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Office of BiotechnologyExtension and Outreach
Abstract

This publication introduces advanced middle school or high school students to agricultural genetics advances that are bringing new products to the marketplace that are lower in saturated fat.
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https://store.extension.iastate.edu/product/671.pdf
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https://dr.lib.iastate.edu/handle/20.500.12876/33542
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Biotechnology
Food Science
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