Genetic engineering of plant lipids

Vegetable oils are a major component of human diets, comprising as much as 25% of average caloric intake. Until recently, it was not possible to exert significant control over the chemical composition of vegetable oils derive d from different plants. However, the advent of genetic engineering has pro vided novel opportunities to tailor the composition of plant-derived lipids so that they are optimized with respect to food functionality and human di etary needs. In order to exploit this new capability, it is essential for f ood scientists and nutritionists to define the lipid compositions that woul d be most desirable for various purposes.