How basic research can improve the food we eat

Something to Chew On

English - July 12, 2022 20:41 - 48 minutes - 66.6 MB - ★★★★★ - 5 ratings
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This podcast episode features a team of K-State lipid researchers to help us understand food through basic lipid research and how this work improves what we eat. For this conversation, we welcome Ruth Welti, distinguished professor of biology and director of the Kansas Lipidomics Research Center; Kathrin Schrick, associate professor of biology; and Timothy Durrett, associate professor of biochemistry and molecular biophysics.