The Food Matrices work stream focuses on the influence of food structures on nutrient bioavailability.
*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.
Information From the Food Matrices and Nutritional Bioavailability Roundtable can be found here.
- Food Matrices Summary
Questions about this work stream?
Contact Lindsey Green at Lindsey.Green@tufts.edu, Project Manager