The Food Matrices work stream focuses on the influence of food structures on nutrient bioavailability.
The Food Matrices team aims to:
- Examine the evidence on how the composition and structure of food products influence the bioavailability, absorption, and physiological utiization of nutrients;
- Explore innovations in thermal and non-thermal food processing including perspectives on food functionality (quality control), nutrient content and bioavailability, palatability, and digestibility.
Information From the Food Matrices and Nutritional Bioavailability Roundtable can be found here.
- Food Matrices Summary
Questions about this work stream?
Contact Michael Joseph at Mike.Joseph@tufts.edu