Traditionally in Food Materials research, the main drivers of "food quality” were rheology and texture, physical stability, sensory perception and taste to name but a few, all tailored to provide consumers with a satisfying eating experience.
In todays enlightened times, in a landscape of overconsumption dominated by obesity, type II diabetes, cancer and whole range of diet and lifestyle related diseases and conditions, the emphasis is now on delivering nutritious, healthy and safe food.
Food Materials research is now beginning to focus on strategies by which the structure of food can be rationally designed to deliver improved nutritional benefit. However, this has to be achieved against a population of consumers who refuse to alter their diet or lifestyle, even in the face of serious health risks. Therefore these healthier food structures have to have a similar eating quality as their "unhealthy” counterparts.
As part of this drive to engineer healthier food structures, the speaker will present some examples of research at IFR focussing on the basic science underpinning the drive to utilise food structure to deliver health benefits. He will briefly overview the Food Structure and Health research programme, then give a few examples of my own research on emulsions and interfaces. These include the use of multiple emulsions and interfacial design to enhance the sensory perception of fat content in reduced fat foods. It will also be discussed the role of the interface on lipid digestion in order to control the delivery of lipids and lipid soluble nutrients for improved health benefits.
In todays enlightened times, in a landscape of overconsumption dominated by obesity, type II diabetes, cancer and whole range of diet and lifestyle related diseases and conditions, the emphasis is now on delivering nutritious, healthy and safe food.
Food Materials research is now beginning to focus on strategies by which the structure of food can be rationally designed to deliver improved nutritional benefit. However, this has to be achieved against a population of consumers who refuse to alter their diet or lifestyle, even in the face of serious health risks. Therefore these healthier food structures have to have a similar eating quality as their "unhealthy” counterparts.
As part of this drive to engineer healthier food structures, the speaker will present some examples of research at IFR focussing on the basic science underpinning the drive to utilise food structure to deliver health benefits. He will briefly overview the Food Structure and Health research programme, then give a few examples of my own research on emulsions and interfaces. These include the use of multiple emulsions and interfacial design to enhance the sensory perception of fat content in reduced fat foods. It will also be discussed the role of the interface on lipid digestion in order to control the delivery of lipids and lipid soluble nutrients for improved health benefits.
