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

Past Event

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

One-Page Brief

Food Matrices Summary