Oils & Fats Specialist Group
of the New Zealand Institute of Chemistry is
a special interest group that keeps its members in touch with
both industrial and academic
developments in the oils and fats field in New Zealand by technical
seminars, conferences and newsletters.
On this site you will also find useful oils & fats-related news, technical
What constitutes a healthy
level of fats and oils in our diet? Which are the 'good
fats' and 'bad fats', what is their nutritional contribution,
and how do they affect our health?
Find out in What
is the Optimal Dietary Lipid Intake?, a review
of the current scientific status of lipids in the diet,
What is oil oxidation? How does oxidation occur, how is
it measured, and how can we prevent it from causing rancidity
in oil, with the accompanying off
flavours and smells? Find out in Oxidation of food
grade oils, by Dr Matt Miller.