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.