Research on the Composition and Nutritional Quality of Oil and Its Lipid Concomitants

Dear Colleagues,

Oils and fats are vital components of the human diet, being indispensable for the proper functioning of our bodies. As our attitudes toward the environment evolve, so does our relationship with food, particularly dietary fats. We are exploring new sources of nutrients (e.g., Novel Foods) and analyzing ways to better utilize forgotten sources (e.g., camelina oil, hemp oil). Globally, researchers are intensively studying the composition of fatty raw materials in our diet, as well as the effects of processing and storage on their physicochemical, sensory, and nutritional qualities. We are also exploring opportunities to monitor and reduce negative changes in oils and fats. Additionally, we are conducting research to improve the management of oil resources, including the utilization of by-products.

Research on these issues is being conducted at various research centers. We aim for this Special Issue to serve as a platform for exchanging ideas, presenting our research findings, and facilitating discussion. We warmly invite all researchers studying fats and oils, as well as their dietary applications, to submit their work and collaborate with us.

We invite researchers to submit original research and review articles that explore the composition and nutritional quality of oils and their lipid concomitants. We are also interested in studies that analyze the mechanisms behind their degradation and stability during food production and storage, as well as the utilization of by-products.

Dr. Katarzyna Ratusz
Guest Editor

Manuscript Submission Information

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