Food Structures, Digestion and Health
- Mike Boland, Riddet Institute, Massey University, Palmerston North, New Zealand
- Matt Golding, Riddet Institute, Massey University, Palmerston North, New Zealand
- Harjinder Singh, Riddet Institute, Massey University, Palmerston North, New Zealand
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.
Food scientists involved in the development and nutritional analysis of new products, including food chemists, food engineers, nutrition experts