Food Digestion: developing in vitro/in vivo correlations

Over the past two decades, the emphasis in nutrition has moved beyond simple assessment of the amounts of nutrients in a diet, to take into account the rates at which nutrients are released and are taken up by the body. Terms such as glycaemic index, resistant starch and satiety are now entering the public stream of consciousness, and consumers are increasingly aware of the nutritional value of the foods that they eat. The role of food structure matrices in modifying the digestion rates and the release of nutrients and bioactives is now being considered in the design of new food products.The 2015 Food Structures, Digestion and Health international conference presents a new opportunity to bring together food industry professionals, and world leading scientists from diverse disciplines with a common interest in food design that delivers better nutrition and improves consumer wellbeing.The conference will offer researchers and industry professionals the opportunity to network across disciplines, form research collaborations and partnerships, and develop joint research initiatives capable of delivering food reformulation strategies which promote consumer health and wellbeing. Early career researchers and students will have the opportunity to present their research to leading scientists.Planned conference themes are: Food structure design Effects of food structures and matrices on nutrient uptake and bioavailability Models of human digestion Structural and sensory aspects of oral processing Nutritional genomics and metabolomics for diet and health management Foods for health and wellnessFood Digestion: developing in vitro/in vivo correlations. 3. Food Structures, Digestion and Health International Conferenc