Session 4: Food structure design for healthcare and medical applications

Consumer-tailored foods increasingly contribute to the treatment of medical conditions associated with illness, reduced physical and cognitive abilities or injury. As our understanding of nutrition and its role in both normal and disease processes of the human body grows, harnessing the implicit role of food structure design in the development of new products offers the prospect of further enhancing targeted sensory and dietary patient needs, as well as offering enormous opportunities for improvements in public health and reduction in healthcare costs. To do so requires a concerted effort between healthcare professionals and food scientists where specific processed food requirements can be met using a multidisciplinary approach. This session will focus on the role of food structure design in the development of products that target specific ailments.