Food for thought & Thoughts on Food
Processed and innovative foods are increasingly confronted by the need to establish their possible risks and benefits to consumer health and wellness. The overall goal of the research program is to underpin the processing and physicochemical determinants that delineate food’s digestive fate in different individuals. In practice, our activities cluster into two main thrusts: [I] Development and implementation of in vitro human digestion models in rational design of functional and value-added products [II] Fundamental studies of food colloids and hydrocolloids.
