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Casimir C. Akoh
Professor of Food Science and Technology
Distinguished
Research Professor 2004
Creative Research
Medal 1999
Casimir C. Akoh, Professor of Food Science and Technology, conducts
basic and applied research on lipids, edible oils and healthy fat
substitutes. Using enzymes, he breaks apart short-, medium- and
long-chain fatty acids from plant and animal fats, then restructures
the fatty acids into nutritious, medically beneficial, low-calorie
fats called structured lipids. These modified fats can be used
in infant formulas, disease-specific nutrient supplements and foods
such as margarine, salad dressing, snacks and confections. Early
work helped create the fat substitute olestra, now called Olean.
Dr. Akoh has been granted three patents and has received more than
$2.7 million in research funding. With more than 120 peer-reviewed
publications, he has been cited more than 1,800 times; his 2002
review article on structured lipids was downloaded more than 900
times in one month from the Institute of Food Technologists’ (IFT)
Web site. He has edited 3 books, including a food lipids textbook,
written 24 book chapters and consulted with researchers in Japan,
France, Korea, Taiwan, Spain and Brazil. Research awards include
UGA’s 2003 D.W. Brooks Award, a 1999 UGA Creative Research Medal,
the 1998 IFT’s Samuel Cate Prescott Award and the International
Life Sciences Institute 1996-97 Future Leader Award. Dr. Akoh will
receive the American Oil Chemists’ Society Stephen S. Chang Award
in May 2004.
Source: 25th Annual Research Awards Program (2004)
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