Malnutrition (both under- and over- nutrition) affects about 2 billion people, with 39% of global adult population being reported as overweight or obese and in high risk of non-communicable diseases such as diabetes or cancer. Healthy foods and snacks can contribute in addressing these conditions.
Key in designing healthier foods is to understand the mechanisms of digestion.
The digestive system is the body’s engine that processes ingested food and delivers nutrients. However, digestive processes are complex and difficult to understand. We use in-vitro and in-silico capabilities to characterise, understand, and predict digestibility of complex food matrices with the aim to promote individual and public health.
Faculty of EngineeringThe University of Nottingham
Nottingham, NG7 2RD
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