Food Matrices

The Food Matrices work stream focuses on the influence of food structures on nutrient bioavailability.

Food Matricies

 

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 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.

Questions about this work stream? Contact  Michael Joseph at Mike.Joseph@tufts.edu

Past Event

Information From the Food Matrices and Nutritional Bioavailability Roundtable can be found here.

One-Page Brief

Food Matrices Summary

Resources