Reshaping food for a better tomorrow

Using pre/probiotics to mitigate the antibiotics burden. Research into the effect of antibiotics, prebiotic carbohydrates and probiotics on microbiota in the gastrointestinal tract.

New sustainable, circular and nature-inclusive strategies for the agricultural sector at the interface of biology, technology and society (Technology-4-Ecology-based-farming).  

Development of sustainable fractionation processes, with low energy use, that can create ingredients with an improved nutritional value and/or functionality.

Creating insights into the effects of lifestyle interventions on cognitive decline to enable development of smart personalised support for people to make healthy choices.

Creating new biobased products and materials from plant carbohydrates or from new molecules generated from biomass carbohydrates. 

Exploring by which mechanisms texture moderates eating rate and how this relates to overeating. Creating evidence-based food design principles to guide development of foods that can help moderate energy intake.

Exploration of the potential of cellular (milk) proteins derived from tissue engineering, precision fermentation and single cell proteins for food products. 

Creating insights into the impact of mild food processing approaches on food matrix, macronutrient digestion, metabolic responses and nutrient bioavailability. 

By using the power of electricity and electrical fields develop breakthrough technologies  for nonthermal industrial drying processes.

Defining carbohydrate formulations to steer gut microbiota and colonic fermentation processes to support metabolic, immune and mental health. 

Design novel functional materials and technologies for selective recovery of high-value molecules. 

Design of sustainable farmer business models and development plans for a regenerative agricultural system with a positive environmental impact.

Deliver insight into the applicability, sustainability and feasibility of using microbial biomass as functional, protein-rich food ingredients.

Nature or Nurture? The influence of dietary sweetness exposure on preference for sweet foods and beverages and the impact on food intake, body weight and associated health
outcomes. 

Developing an integrated approach for valorization of plant-based side and
waste streams to high value food applications.