Description

This volume, Food Structures, Digestion, and Health, draws together research findings from a range of domains to examine cutting-edge research concerns at the innovative and challenging confluence of food science and nutrition. The global food business needs new understanding in this field to create a new generation of foods with enhanced healthy and sensory properties. Recent investigations in how food structure impacts the extent and kinetics of uptake of nutrients and its consequent effects on the physiological outcomes are beginning to shift the understanding on nutrition. It also discussed the development of food structure in a variety of food settings and takes into account how this changes to create food with particular functionalities and performance. Future food designs that offer the best nutrient bioavailability and promote health must take this insight into account. It also includes the modelling of the gastrointestinal tract, the impact of structure on digestion, and the design of healthy food. It also integrates fresh ideas for designing healthy foods by drawing on actual instances of applied research and inventions made by top authorities in the industry. The adaptation of plant based diet indeed growing trend and the term plant based more inclusive, allowing for flexibility in dietary choice. In recent year, there has been a growing emphasis on using scientific insights to develop foods that not only satisfy our nutritional needs but also contribute to improved health and wellbeing. This interdisciplinary approach, combining nutrition, food science, and health research, has the potential to revolutionize the way we think about food and its role in promoting human health.

Description

This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods.

New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and sensory attributes. The multidisciplinary approach includes research findings by internationally renowned scientists, and presents new research findings important and pertinent to professionals in both the food science and nutrition fields.

• Describes the science underpinning typical food structures providing guidance on food structure in different conditions
• Includes novel approaches to the design of healthy foods using real-world examples of applied research and design written by top leaders in the area
• Describes and validates model systems for understanding digestion and predicting digestion kinetics