How basic research can improve the food we eat
from Something to Chew On
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.
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How long is this episode of Something to Chew On?
This episode is 48 minutes long.
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This episode was published on July 12, 2022.
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