Nuria Acevedo receives award for research on soybean-oil based bigels as an alternative to animal fat in ground meat products

December 9, 2019

Nuria Acevedo, an assistant professor in food science and human nutrition, received $97,389 from the United Soybean Board for a two-year project. The project entails the development of an innovative edible bigel system with properties similar to animal fat. Edible bigels can be altered to mimic the properties of animal fat in smoked sausage while delivering the original health benefits of the product.

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