The food matrices work stream focuses on the influence of food structures on nutrient bioavailability
Food Matrices and Nutritional Bioavailability Roundtable, Sunday, June 25, 2017.
- IFT Round Table Keynote: Food Matrices and Nutritional Bioavailability Roundtable
- Food Aid Scenario Scope for Improvement
- Iron Bioavailability, Issues in Food Matrixes
- Challenges to improve nutritional value of food aid products - using animal proteins
- Food Structures: Processing, Digestibility and Nutrient Bioavailability
- Maximization of Vitamin A, Folic Acid and Other Essential Micronutrient Utilization In the Body
- Development of Nutrient Delivery Systems
- Role of Processing In Altering Food Matrices and Influencing Bioavailability of Nutrients (The Wright Group)
- Promoting Evidence Based Research
This event was a Pre-Event at IFT17 at the Sands Expo, Room 901-902, Las Vegas, USA
The roundtable topic is food aid and food matrices or substrates, and the interface between processing and bioavailability of nutrients. Focus will also be on food safety and impact on nutrition, and need for inter-agency and inter-disciplinary collaboration. The day-long event is designed to gain inputs from the scientists and researchers, industry stakeholders, and government agencies (such as USAID and USDA) to enhance our understanding of the science and practicalities that affect the bioavailability of nutrients. The deliberations from this roundtable would be captured in a technical report and used to develop research proposals for testing hypotheses and advancing the science and knowledge on this subject. The input received will be used to chart a direction for future public-private partnerships, funding priorities and efforts by the U.S. government and other entities that have a stake in addressing macro- and micro- nutrient deficiencies and hunger around the world. In addition, this roundtable would serve as a venue for generating relevant information that would help in designing more cost-effective food aid products.
Background of Research Area
The Food Matrices team aims to:
- examine the evidence on how the composition and structure of food products influence the bioavailability, absorption, and physiological utilization 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.
Questions about this work stream? Contact Michael Joseph at Mike.Joseph@tufts.edu