Home

Nutrients and bioactive compounds in food occur within complex structures and matrices. New scientific research is unravelling the way food components form complex food structures and how these structures affect the rate of absorption and/or bioactivity of nutritional and bioactive components during the digestive process. An understanding of how food structures change as they transverse the entire gastro-intestinal tract, with associated metabolic and physiological consequences, will enable the design of a new generation of foods with enhanced health and sensory attributes.

This international conference will bring together scientists from a wide range of disciplines to address our knowledge in this area and facilitate the transfer of new scientific advances to the international food industry.