Improving Health through Food Structure

The Global Food and Environment Institute are delighted to invite you to join our October 2021 webinar "Improving Health through Food Structure".

About this event

Diet related risk factors for disease are often about how fast rather than just how much of a bioactive is absorbed and this talk explores a number of ways that the structure of food can slow digestion and absorption and lower bioavailability.

Understanding the effect of food on human health is a current research priority in Europe but it is also a strong consumer demand. People want to be aware of the effects on their body of the food they eat. After ingestion, food will be broken down in the gut releasing components (peptides, amino acids, minerals, fatty acids…) that, beside their nutritional properties, may have a biological action.

INFOGEST aims at improving the current scientific knowledge on how foods are disintegrated during digestion. This improved knowledge will help the scientific community and the industry to design new foods with improved nutritional and functional properties. For some further reading please see INFOGEST : an international network of excellence on the fate of food in the gastrointestinal tract.

Welcome and introductions from the Chair, followed by a 20-minute webinar presented by Professor Alan Mackie and 10 minutes for Q&A.

During this talk, Professor Mackie will highlight the findings from his research in this area. Professor Mackie joined the University of Leeds in 2016 to continue his studies as Chair of Colloid Chemistry in the School of Food Science, and in 2017, he was appointed Head of the School.

The seminar will be chaired by Professor Louise Dye, N8 Chair and Professor of Nutrition and Behaviour in the Human Appetite Research Unit, School of Psychology, University of Leeds.


Book your place here.