Dr. John Frostad, Cody Rector and Dr. Roxanne Fournier. Credit: Martin Dee/UBC
Dr. John Frostad, Cody Rector and Dr. Roxanne Fournier. Credit: Martin Dee/UBC Science, Health & Technology Lou Corpuz-Bosshart If space is the final frontier, it's food that will get us there in good shape, and UBC researchers are making sure that our food will be up to the task. Dr. John Frostad , an assistant professor in chemical and biological engineering who studies the science of food, leads a team that is creating new ways of encapsulating omega-3 fatty acids so that they can go the distance. Omega-3 is essential to mental sharpness. Even a couple of days without omega-3 in our diets may dull our brains and have us feeling less than our best. However, our bodies cannot produce it naturally so we must find it in the foods we eat, such as fish, flaxseed, or often by taking supplements. "For astronauts and others on space missions, the difficult part is ensuring that omega-3 stays fresh and viable in whatever form-capsules or liquid-it is stored in," explains Dr. Frostad.
TO READ THIS ARTICLE, CREATE YOUR ACCOUNT
And extend your reading, free of charge and with no commitment.
