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Feng (Lily) Gao

Food Science

Feng (Lily) Gao

Characterization of vegetable oils

Supervised by Dr John Birch


Coming from China, Lily completed her undergraduate degree in food science at the University of Otago. Lily’s passion for food and the excellent academic atmosphere within the Food Science department made Otago an obvious choice. Lily completed  a master’s degree focussing on vegetable oils.

Project Outline

  • Determining the positional distribution of vegetable oils including flax, hemp, canola and carrot seed oils by enzymatic hydrolysis using pancreatic lipase and Novozyme 435 treatment.
  • Using Thermalgravimetric analysis (TGA) under isothermal conditions to predict shelf life.
  • The analysis of fatty acids on intact triglycerides from carrot seed oil via separation on HPLC and identification by electrospray ionization-mass spectroscopy (ESI-MS).
  • Investigating physicochemical characteristics and oxidative stability of carrot seed oil.
  • Analysing thermal properties, including, melting and crystallization profiles and thermal decomposition profiles.