University of California, Davis
Hilary Green is a Ph.D. candidate at the University of California, Davis and is a part of the Agricultural and Environmental Chemistry graduate group. Hilary’s research focuses on ensuring the authenticity and quality of edible oils. She started her graduate work developing analytical methods to detect olive oil adulteration. She has since shifted her research focus to avocado oil, which has no standards to ensure purity and quality, and recently published research on evaluating the chemical composition of avocado oils on the US market. She continues to support the development of reliable standards for avocado oils. Some of these efforts include method development to detect adulteration, quantifying toxins, and better understanding how factors such as processing, varietal, and region can impact an oil's chemical composition.
Thursday, July 2, 2020
8:30 AM – 8:55 AM CDT