The project focuses on insight at the molecular level into interactions between selected food components (milk proteins, polysaccharides and how this affects digestion and physiological responses. The approach is cross-disciplinary approach, bringing together competences within food ingredient manufacture, food structure engineering, sensory science, protein and polysaccharide chemistry, food intake and digestion, animal models, human nutrition, and the physiology and measurement of satiety and energy homeostasis. The aim is to provide a knowledge base enabling food and ingredient producers to predict and document how a given component or process will affect satiety and energy uptake, hence providing consumers with palatable and desirable products designed for satiety management.
até 20 de outubro de 2017.
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