1. Introduction
Part One: Chemistry and Functionality of Edible Fats 2. Sustainable Vegetable oils 3. Oilseed Composition and Modification for Health and Nutrition 4. Animal Fat Composition and Modification 5. Specialty Oils: Functional and Nutraceutical Properties 6. Thermal Stability of Fats for High Temperature Applications 7. Food process engineering of fats
Part Two: Innovation and Health 8. Dietary Fat and Obesity 9. Effects of Dietary Lipid Intake and Type 2 Diabetes 10. Effect of Dietary Fatty Acid Intake on Cardiovascular Disease 11. Effects of dietary lipids on inflammation and immunity
Part Three: Consumer and Regulatory Issues 12. Traceability and Authenticity of Dietary Lipids 13. 3-MCPD and glycidyl esters 14. Regulatory Issues 15. Health Claims and Nutrition Marketing