The Food Matrices work stream focuses on the influence of food structures on nutrient bioavailability.
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
Information From the Food Matrices and Nutritional Bioavailability Roundtable can be found here.
Food Matrices Summary