**AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** AMERICANS CONSUME ON AVERAGE 3.4 G OF SODIUM PER DAY, WHILE THE LIMIT RECOMMENDED BY THE DIETARY GUIDELINES FOR AMERICANS IS 2.3 G. BECAUSE THE MAJOR DIETARY SOURCE OF SODIUM IS FROM THE SALT (SODIUM CHLORIDE) IN THE PROCESSED FOODS, IT WOULD BE NECESSARY TO PROVIDE THE PUBLIC WITH NOVEL, SALT-REDUCED FOODS TO COMBAT HIGH-SALT CONSUMPTION. FOOD EMULSIONS, WHICH REPRESENT A WIDE RANGE OF LIQUID-TYPE FOODS (E.G., SALAD DRESSINGS AND READY-TO-EAT SOUPS), ARE ONE IMPORTANT CONTRIBUTOR OF SALT IN THE AMERICAN DIET. HOWEVER, CHANGES OF THE SALT CONTENT IN THESE EMULSIONS CAN AFFECT THEIR SHELF-LIFE BY ALTERING LIPID OXIDATION KINETICS. LIPID OXIDATION NEGATIVELY IMPACTS ON FOOD QUALITY AND CONSUMER ACCEPTANCE BY GENERATING RANCIDITY, WHICH ALSO MAKES IT A MAJOR CAUSE FOR FOOD LOSS AND WASTE. TO ADDRESS THIS PROBLEM, THIS PROJECT WILL INVESTIGATE THE MECHANISMS THROUGH WHICH SALT INFLUENCES THE LIPID OXIDATION OF FOOD EMULSIONS. WITH THIS KNOWLEDGE, MORE EFFECTIVE ANTIOXIDANT TECHNOLOGIES CAN BE DEVELOPED SPECIFICALLY FOR SALT-REDUCED EMULSIONS TO IMPROVE THEIR OXIDATIVE STABILITY, WHICH WILL FACILITATE THE MASS PRODUCTION OF SALT-REDUCED FOODS AS WELL AS DECREASE FOOD WASTE.