LONG-CHAIN POLYUNSATURATED FATTY ACIDS (LC-PUFAS) HAVE MULTIPLE POTENTIAL HEALTH PROMOTING BENEFITS, SUCH AS INCREASING THE CONCENTRATION OF LIPIDS IN THE BLOOD AND PREVENTION OF FORMATION OF FATTY DEPOSITS. HOWEVER, THEIR USE IN FOODS AND BEVERAGES IS LIMITED BECAUSE OF THEIR HIGH SENSITIVITY TO LIPID OXIDATION. WE PROPOSE THAT THE STABILITY OF LC-PUFAS WILL BE SIGNIFICANTLY IMPROVED THROUGH THE CONTROLLED DISTRIBUTION OF ANTIOXIDANTS IN EMULSIONS BY THE PROPER ENGINEERING OF EMULSIONS WITH CONTROLLED INTERFACIAL PROPERTIES, AND BY OPTIMIZING ANTIOXIDANT EFFICIENCY WHICH DEPENDS ON BOTH THE TYPE OF ANTIOXIDANT AND THE FRACTION OF THE ANTIOXIDANT IN THE INTERFACIAL REGION OF THE EMULSION DROPLET. THE MOST EFFECTIVE ANTIOXIDANTS ARE BELIEVED TO BE STRONGLY ASSOCIATED WITH THE INTERFACIAL REGION. TO TEST THESE HYPOTHESES, WE PLAN TO USE THE CHEMICAL KINETIC METHOD TO OBTAIN QUANTITATIVE ESTIMATES OF ANTIOXIDANT (AO) DISTRIBUTIONS BETWEEN THE OIL, INTERFACIAL AND AQUEOUS REGIONS OF EMULSIONS. THE EFFECTS OF AO DISTRIBUTION, EMULSION SIZES, EMULSIFIERS (SMALL MOLECULAR WEIGHT VERSUS POLYMERIC) AND OILS USED, AND EMULSION TYPE (CONVENTIONAL SURFACTANT BASED EMULSION) VERSUS PICKERING (PROTEIN BASED) EMULSION) ON THE LC-PUFAS CONTENT AND ON OFF-FLAVOR PRODUCTION WILL BE INVESTIGATED TO IDENTIFY THE OPTIMAL CONDITIONS FOR PROLONGED SHELF-LIFE OF LC-PUFAS EMULSIONS. OUR APPROACH COMBINES THE USE OF AOS, INTERFACIAL ENGINEERING AND NANO- OR MICRO-ENCAPSULATION TECHNOLOGY, WHICH IS OF GREAT INTEREST TO FOOD, BEVERAGE, INFANT NUTRITION, AND DIETARY SUPPLEMENT INDUSTRIES. THE RESULTS WILL GIVE ADDED VALUE BY EXTENDING SHELF-LIFE, PREVENTING PEROXIDATION, IMPROVING HANDLING CHARACTERISTICS, AND ENABLING CONTROLLED RELEASE IN VIVO, ETC.