**AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** DEVELOPMENT OF RANCIDITY IN FATS AND OILS IS ONE OF THE MAJOR CAUSES OF FOOD WASTE. IN ADDITION, CONSUMPTION OF RANCID OILS CAN NEGATIVELY IMPACT GUT HEALTH. UNFORTUNATELY, THERE ARE NOT METHODS TO PREDICT WHEN THE DEVELOPMENT OF RANCIDITY WILL CAUSE FOODS TO BE THROWN AWAY AND CAUSE MEDICAL PROBLEMS. THIS RESEARCH WILL DEVELOP NOVEL APPROACHES TO PREDICT SHELF-LIFE AND DETERMINE WHEN OILS BECOME TOXIC TO MAKE OIL-CONTAINING FOOD SAFER. IN ADDITION, THIS STUDY WILL ALLOW FOOD MANUFACTURES TO QUICKLY DETERMINE SHELF-LIFE IN A) NEW PRODUCTS, B) PRODUCTS UNDERGOING CHANGES IN INGREDIENT FORMULATIONS; AND C) FOODS USING NEW ANTIOXIDANT PROTECTION SYSTEMS. DEVELOPMENT OF THESE PREDICTIVE MODEL COULD EVENTUALLY BE EXTENDED TO A HOST OF FOOD PRODUCTS INCLUDING WHOLE WHEAT FLOUR, NUTS, EMULSIONS AND FRIED FOODS AS WELL AS OMEGA-3 NUTRITIONAL SUPPLEMENTS. IF SUCCESSFUL, THIS PROJECT WILL IMPROVE THE FOOD SUPPLY BY INCREASING FOOD SAFETY AND DECREASING FOOD WASTE.