Palm oil in food - technical and nutritional characteristics

On Thursday 21 November 2019, The Italian Union for Sustainable Palm Oil organized the first of a series of free live webinars on the role of sustainable palm oil in food.

The first webinar had a popular scientific approach and contained the contribution of two experts:

• Dr. Giorgio Donegani talked about the characteristics of palm oil, the processing techniques and why palm oil is so widely used by the food industry.

• Prof. Sebastiano Banni explained the many fundamental physiological characteristics of palmitic acid and its role in a balanced diet.