Enrichment of processed foods with health promoting fatty acids (e.g. omega-3) would be a convenient way of ensuring their sufficient intake at population level. The challenge lies in the low oxidative stability of omega-3. VTT's Research Scientist Riitta Partanen, M. Sc. (Tech.), investigated in her doctoral thesis the importance of water in the preservation of omega-3 fatty acids containing triglycerides in food matrices. The results of this research could be exploited in the development of foods containing oxygen-sensitive bioactive compounds.