Impact of food processing and novel prototypes (mostly pulses and cereal-based) and food components in models of disease, such as obesity and inflammation. Bioaccessibility, bioavailability, in vitro digestion
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3 months ago
Funding projects with the industry or academia, academic collaboration, and industrial/academic partnerships
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Works across food engineering and nutrition to study how processing and simulated digestion govern the bioaccessibility, stability, and efficacy of natural bioactives. Uses intestinal, immune-cell, and mouse models to link functional foods with anti-inflammatory outcomes.
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