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FOOD SCIENCE & TECHNOLOGY | Food Innovation

Bioavailability of Bioactive Compounds

Bioavailability of bioactive compounds Bioavailability of bioactive compounds plays a central role in the possibility of food components to act in vivo upon short- and long-term consumption. Randomized controlled trials in humans are performed. Blood, urine and fecal samples are collected and analysed by LC/MS/MS, HPLC/DAD and Orbitrap.

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Food Composition/Structure and Physiological Functions

Food composition structure and physiological functions Chemical-physical characteristics of foods   influence the extent of effects of foods/ingredients along the gastro-intestinal tract. In vitro studies mimicking human digestive system, colon model and animal studies are used to design tailored foods/ingredients.

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Foods/Ingredients and Disease Prevention

Foods ingredients and disease prevention Intervention studies in humans and animals are performed in order to clarify mechanisms underlying the ability of foods/ingredients to protect the body from chronic diseases driven by oxidative stress and inflammation. Biological samples are collected and specific analysis based on multiplexed assays, LC/MS/MS and pectrophotometric analysis are performed.

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Foods/Ingredients for Appetite Control and Body Weight Management

Foods ingredients for appetite control and body weight management Appetite-regulating food can be a tool to reduce energy intake and body weight. Human studies are performed to clarify the effects of foods/ingredients on behavioral/psychological and  physiological mechanisms underlying appetite. Appetite ratings through questionnaires and concentrations of several biomarkers of gut-brain axis through multiplexed assays and LC/MS/MS are measured.

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