This platform explores fundamental aspects of the assembly of the complex, hierarchical structures that have evolved in natural foods.

These studies inform the modification of these structures during food-processing operations, and the behaviour of both natural and processed structures in the environments of the human oral cavity and gastrointestinal tract (GIT). There will be a focus on quantifying the relationship between structural attributes and product functionality, in particular the dynamic aspects of release of nutrients and bioactive compounds.

Principal Investigators

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