ALTHOUGH FATS ARE CRITICAL INGREDIENTS USED IN FOOD INDUSTRY TO MANUFACTURE VARIOUS FOOD PRODUCTS, THEIR USE PRESENT SEVERAL CHALLENGES IN AREAS THAT INCLUDE PROCESSING, FOOD APPLICATION, HANDLING, STORAGE, AND NUTRITION. HANDLING OF SOLID FATS IN INDUSTRY IS PROBLEMATIC, POLYUNSATURATED OILS OXIDIZE EASILY, FATS MAKE SIGNIFICANT CONTRIBUTIONS TO CALORIE INTAKE OF THE CONSUMERS, AND INCORPORATION OF HEALTH AND WELLNESS PROMOTING LIPIDS INTO FOODS AND BEVERAGES IS CHALLENGING DUE TO LIPOPHILIC (WATER-INSOLUBLE) NATURE OF THE LIPIDS. MOREOVER, FOR MANY LIPID PROCESSING OPERATIONS, THERE IS A NEED FOR TOXIC ORGANIC SOLVENTS. CONVENTIONAL MANUFACTURING TECHNOLOGIES ARE NOT ABLE TO OVERCOME THOSE CHALLENGES. THEREFORE, THE REAL POTENTIAL OF LIPIDS (FATS, OILS, WAXES, AND LIPOPHILIC BIOACTIVE COMPOUNDS) AS FOOD INGREDIENTS ARE NOT FULLY REALIZED DUE TO ABSENCE OF INNOVATIVE MANUFACTURING TECHNOLOGIES. AS A RESULT, INNOVATION IN FOOD LIPIDS PROCESSING HAS BEEN SLOW; THEREFORE, FATS AND OILS COULD NOT GO BEYOND BASIC FOOD INGREDIENTS. IN THE ABSENCE OF INNOVATIVE TECHNOLOGIES, LIPIDS' POTENTIAL AS NOVEL FOOD INGREDIENTS FOR IMPROVED FOOD QUALITY, SAFETY, FUNCTIONALITY, AND HEALTH BENEFITS WILL REMAIN UNTAPPED.TO FILL THIS GAP, OUR LONG-TERM GOAL IS TO DEVELOP INNOVATIVE YET SIMPLE, EFFICIENT, AND GREEN STRATEGIES TO MANUFACTURE NOVEL LIPIDS FOR IMPROVED QUALITY, FUNCTIONALITY, STABILITY, AND HEALTH BENEFITS. THE MAIN OBJECTIVE IS TO DEVELOP AN INNOVATIVE AND GREEN PARTICLE FORMATION TECHNOLOGY TO MANUFACTURE FIRST-OF-THEIR-KIND MULTIFUNCTIONAL HOLLOW SOLID LIPID MICRO- AND NANOPARTICLES (HOSOLIP) AS NOVEL INGREDIENTS FOR VARIOUS FOOD APPLICATIONS.WE FOUND THAT A SUPERCRITICAL CARBON DIOXIDE (SC-CO2)-EXPANDED SOLID LIPID IS FORMED BY DISSOLVING SC-CO2 IN LIPID, AND HOLLOW SOLID LIPID PARTICLES AT MICRO AND NANO SIZE ARE FORMED WHEN THE SC-CO2-EXPANDED LIPID IS DEPRESSURIZED. IN THIS PROCESS, WHEN THE SOLID LIPID IS MIXED WITH A LIQUID OIL, THE LIQUID OIL IS LOADED INTO THE HOSOLIP. WE CREATED FIRST-OF-THEIR-KIND LIPID PARTICLES THAT MAY REVOLUTIONIZE INCLUSION OF LIPIDS INTO FOODS AND BEVERAGES. BASED ON OUR PROMISING PRELIMINARY RESULTS, OUR GOAL IS TO DESIGN, FABRICATE, OPTIMIZE, AND TEST THE PERFORMANCE OF THE NOVEL HOSOLIP IN REAL FOOD SYSTEMS. THE SPECIFIC OBJECTIVES ARE TO (1) DESIGN, FABRICATE, AND CHARACTERIZE HOSOLIP USING SC-CO2; (2) DEVELOP NOVEL NATURAL ANTIMICROBIAL LIPID PARTICLES; (3) DEVELOP NOVEL FREE-FLOWING POWDER FISH OIL FORMULATION; AND (4) DEVELOP NOVEL LOW-DENSITY AND FREE-FLOWING SHORTENINGS.THE EXPECTED OUTCOMES OF THIS PROJECT INCLUDE (I) DEVELOPMENT OF AN INNOVATIVE FOOD MANUFACTURING TECHNOLOGY TO PRODUCE HOSOLIP AS NOVEL FOOD INGREDIENTS; (II) DEVELOPMENT OF HOSOLIP: A NOVEL FORM OF LIPIDS; (III) A NOVEL PHENOMENON THAT CAN FORM HOLLOW PARTICLES; (IV) DEVELOPMENT OF A NOVEL NATURAL FOOD ANTIMICROBIAL; (V) A NOVEL FREE-FLOWING POWDER FISH OIL FORMULATION; (VI) A NOVEL LOW-DENSITY POWDER FAT FOR BAKERY APPLICATIONS; (VII) THE BLUEPRINT TO APPLY TO OTHER WATER-INSOLUBLE FOOD BIOACTIVES; (VIII) THE TRANSFER OF INNOVATIVE GREEN TECHNOLOGY AND NOVEL FOOD INGREDIENTS TO FOOD MANUFACTURERS. LONGER TERM, THIS NOVEL APPROACH WILL (I) ENABLE FOOD MANUFACTURERS DEVELOP CLEAN FOOD PRODUCTS; (II) IMPROVE THE SHELF LIFE OF MANY FOOD PRODUCTS IN A SIMPLE AND CLEAN WAY; (III) IMPROVE SHELF LIFE OF FISH OIL; (IV) ENABLE FOOD MANUFACTURERS DEVELOP FOODS AND BEVERAGES ENRICHED WITH FISH OIL OR SIMILAR HEALTH AND WELLNESS PROMOTING OILS; (V) ENABLE FOOD MANUFACTURERS TO ADD WATER-INSOLUBLE BIOACTIVES INTO FOODS TO PRODUCE HEALTH-PROMOTING FOODS IN A CLEAN AND SIMPLE MANNER; (VI) REDUCE THE CALORIC VALUE OF HIGH-FAT FOODS; (VII) IMPROVE THE HEALTH BENEFITS OF VARIOUS WATER-INSOLUBLE BIOACTIVES; (VIII) IMPROVE PUBLIC HEALTH THROUGH SIMPLE DIET; (IX) ENHANCE THE COST-BENEFIT RATIO OF LIPIDS; (X) REDUCE FOOD WASTES; (XI) AVERT TOXIC CHEMICALS &AMP; ENVIRONMENTAL POLLUTION; (XII) LOWER THE COSTS OF HANDLING, STORAGE &AMP; TRANSPORTATION OF UNSTABLE OILS SUCH AS FISH OIL, BECAUSE THIS APPROACH FORMS DRY POWDER FORMULATION OF FISH OIL WHEREAS MOST OF THE CURRENT LIPOPHILIC BIOACTIVE DELIVERY SYSTEMS ARE LIQUID. KNOWLEDGE GENERATED FROM THIS PROJECT WILL: (I) PROVIDE A PLATFORM TO DEVELOP NOVEL FUNCTIONAL FOOD INGREDIENTS FROM SIMPLE LIPIDS; (II) TRANSLATE THE FINDINGS TO VARIOUS FOOD APPLICATIONS, AND (III) PROVIDE EVIDENCE-BASED RECOMMENDATION OF FOODS PREPARED WITH THE HOSOLIP TO IMPROVE THE QUALITY, NUTRIENT VALUE, AND HEALTH BENEFITS OF FOODS.