Problem: Every matrix containing lipids undergoes oxidation of the fat portion that causes, for example in food or feed samples, the loss of its natural sensorial qualities, bad smell, and unpleasant flavor.
Saptashati “Tania” Biswas is a postdoctoral research scientist at the National Center for Water Quality Research, which is based at Heidelberg University in Tiffin, Ohio
There are a variety of benefits to knowing other professionals in your field—especially in the sciences, where collaborations could be the key to further advancement