Heather Chen

[Heather Chen @Heatherac3698]

Food insecurity is the highest in areas where populations have lower incomes. The increase in obesity is attributed to this insecurity. Should the food industries and government subsidize these areas to allow everyone the right to nutritious food. @UofGFoodProf #Osorio #food2150

[Heather Chen @Heatherac3698]

Hey Everyone! I thought I'd put a playful touch on the mask. This basically reflects my thought process during the quarantine 😂
always #snacktime

@BioRender #DesignAMask #protectyourself #staysafe

[Heather Chen @Heatherac3698]

Chatime has a NEW location at Yonge & Eglinton! Come celebrate their grand opening on March 31! BOGO Special from March 31 - April 6 from 3-5PM. Enter to win one of three $88 Chatime gift cards! More information at: https://t.co/XeF2qGYgdA

[Heather Chen @Heatherac3698]

@ella_ritco It’s in water too!

[Heather Chen @Heatherac3698]

@KC74471616 @UofGFoodProf Cool

[KC @KC74471616]

Thiamine is a vitamin commonly found in grains. Deficiency of thiamine has been linked to neurological problems and cognitive deficits. This is because of thiamine-dependent enzymes play integral roles in the metabolism of glucose in the brain. @UofGFoodProf #Gibson #Food2150

[Heather Chen @Heatherac3698]

Food insecurity is the highest in areas where populations have lower incomes. The increase in obesity is attributed to this insecurity. Should the food industries and government subsidize these areas to allow everyone the right to nutritious food. @UofGFoodProf #Osorio #food2150

[Heather Chen @Heatherac3698]

@KC74471616 @UofGFoodProf Same

[KC @KC74471616]

Food-secure households have a reliable access to sufficient foods to support healthy members. Unfortunately, this security depends on socioeconomic status, resulting in food insecurity due to a unequal access to affordable and nutritious food. @UofGFoodProf #Osorio #Food2150

[Heather Chen @Heatherac3698]

Reducing the concentration of hydrogen at the catalyst surface during hydrogenation gives time for intermediates to dissociate and isomerize, thus increasing trans double bond formation. Hydrogen levels can be increased by operating at higher pressures. @UofGFoodProf #Dijkstra

[Heather Chen @Heatherac3698]

@KC74471616 @UofGFoodProf My tweet helps explain this 😃

[KC @KC74471616]

Hardstocks, used to make margarine and cooking oils has a reduced trans isomer content. Current research is looking at developing new catalysts that further reduce these trans isomers, meeting more beneficial nutritional requirements. @UofGFoodProf #Dijkstra #Food2150

[Heather Chen @Heatherac3698]

Reducing the concentration of hydrogen at the catalyst surface during hydrogenation gives time for intermediates to dissociate and isomerize, thus increasing trans double bond formation. Hydrogen levels can be increased by operating at higher pressures. @UofGFoodProf #Dijkstra

[Heather Chen @Heatherac3698]

@KC74471616 @UofGFoodProf Poop

[Heather Chen @Heatherac3698]

Fatty acids from vegetable fats that have greater than 18 carbons are almost exclusively esterified at the sn1 and sn3 positions. As a result the sn2 positions will usually be a oleic, linoleic or linolenic acid. #food2150 @UofGFoodProf #Mattson

[Heather Chen @Heatherac3698]

Fatty acids from vegetable fats that have greater than 18 carbons are almost exclusively esterified at the sn1 and sn3 positions. As a result the sn2 positions will usually be a oleic, linoleic or linolenic acid. #food2150 @UofGFoodProf #Mattson

[KC @KC74471616]

With the emergence of nutrigenomics and nutrigenetics, current research is now looking at the connections between genetic polymorphisms and nutritional molecules. This can optimize health via a personalized diet based off an individual’s genetics. @UofGFoodProf #Mutch #Food2150

[Heather Chen @Heatherac3698]

Starch is the 2nd most abundant biomass material in nature. Starch nanocrystals is an area of great interest due to their flexibility. This property allows starch to act as a low cost raw material that can be used as a filler. #FOOD2150 @UofGFoodProf #LeCorre

[Heather Chen @Heatherac3698]

@KC74471616 @UofGFoodProf Cool

[KC @KC74471616]

Corn is a widely consumed dietary staple, providing 20% of the world’s calories. Current efforts are being directed to the nutritive fortification of corn to help combat global vitamin and mineral deficiencies. This crop is truly a-MAIZE-ing. @UofGFoodProf #Food2150 #Nuss