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Nutritional Composition and Digestibility Lab

We evaluate food sources to develop the most suitable protein and mineral profiles for human food and animal feed.

Our Nutritional Composition and Digestibility Lab (NCDL) is the University of Nottingham's state of the art nutritional analysis facility to help researchers assess nutritional quality of diverse protein sources with a range of cutting-edge techniques. 

We house the University's high-throughput in vitro protein digestibility platform based on the INFOGEST human in vitro digestion model. We also work closely with the elemental analysis team at he University to look at mineral content and bioavailability.

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Our research

Our researchers have been involved in the international RING trials to standardise human protein digestibility, and the development of this platform for animal feed (chicken and pig).

Through collaboration with the Sir Peter Mansfield Imaging Centre (SPMIC), NCDL can also assess in vivo human digestion of protein using fMRI approaches.

The facility is equipped to analyse critical nutrients and micro-nutrient constituents including total protein, amino acids, lipids, fatty acids, total energy, mono/oligo saccharides, vitamins, nutritional metabolome and mineral analysis. 

 
 

 

 

Platform leaders 

John Brameld profile

Professor John Brameld

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Dr Molly Muleya

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Professor Tim Parr

 
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Dr Tristan Dew

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Dr Sally Eldeghaidy

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Professor Liz Bailey