Saturated and trans fats are associated with cardiovascular diseases and other undesirable health effects. Therefore, many health authorities throughout the world have recommended the banishment of trans fatty acids and a lower consumption of saturated fatty acids. Currently, lipid scientists consider a healthy lipid diet as higher consumption of ω-3 fatty acids (eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and alpha-linolenic acid (ALA)) as well as conjugated linoleic acid (CLA) due to their beneficial cardiovascular and anti-inflammatory properties. However, removal or partial replacement of saturated and trans fats with healthy lipids in food processing poses major challenges for researchers and food industry. This is due to the susceptibility of healthy lipids to oxidation, which reduces product shelf life, causes destruction of vitamins, and forms potentially toxic compounds. Therefore, this special issue aims to publish novel ideas related to fundamental chemical and physical properties in the lipids and their impacts on food texture, structure, flavor, and susceptibility to degradation. Reports related to current and new sources of healthy lipids and potential replacements for solid fats are also welcomed.

The purpose of this issue is to encourage scientists to submit high quality original articles as well as reviews in the general arena of healthy lipids, including chemistry, biochemistry, processing, engineering, and metabolism. In addition, scientists are invited to submit papers establishing novel methods for addressing research questions in the field of healthy lipid research.

Potential topics include but are not limited to the following:

• Optimization of lipids for different food applications such as dairy, meat, and other foods for health
• Development of functional foods with healthy lipids
• Consumer acceptability of foods developed with healthy lipids
• Effects of food processing on the quality healthy lipids
• Fat reduction in food products
• Use of healthy lipids as functional ingredients
• Innovative application of healthy lipids in food quality
• Lipid modifications as a tool to improve lipid fatty acids profile in food products
• Novel sources of lipids to provide health benefits and improve food quality
• New applications of plant and animal lipids to improve food quality
• Lipid oxidation in food products and preventive approaches
• Fatty acid profile of lipids in health promotion, disease prevention, and food quality
• Current applications, limitations, and perspective of polyunsaturated and monounsaturated fatty acids sources to improve nutritional value and quality of food