Food Matrices

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

Food Matricies

*Note: The Food Matrices work stream activities concluded January 31, 2019, with the close of FAQR Phase III Project Year 3. 

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.

Past Events

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

One-Page Briefs

Questions about this work stream?

Contact us at