Food and Nutrition Science Divisionh24-files.s3.amazonaws.com/101301/956335-0TLA1.pdf ·...
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Food and Nutrition Science Division
Food and nutrition in developing
countries
Bioanalysis and metabolomics
Bioavailability
Microbiology and biofortification
Sustainable utilisation of food
sources
The division at a glance:Head of division: Ann-Sofie SandbergEmployee: 40Researchers: 9 + 2Post docs: 6PhD students: 17Technicians: 2
Courses: 5 in MSc (Biotech) programme
Papers in 2016: 57
Turnover: 46 MSEK
Research infrastructure:• Chalmers Mass Spectrometry
Infrastructure (with SysBio)• Food analysis instruments• In vitro digestion model• In vitro cell laboratory
Core research areasCollaboratingresearch areas
Nutrition and allergy development
Micronutrient metal nutrition
Marine food and nutrition
Cereals and nutritionNutritional metabolomicsNutritional Epidemiology
Personalized nutrition
Randomized trials and biobanking
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From raw materials to consumer
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Research – Food and Nutrition Science Division
Dept Biology and Biological EngineeringHead of Division: Prof. Ann-Sofie Sandberg
Food and nutrition in developing countries
Bioanalysis and metabolomics
Bioavailability
Microbiology and biofortification
Sustainable utilisation of food sources
Core
research areas:
National collaborations Sahlgrenska, GU SLU, Uppsala Umeå universitet, Umeå Lunds universitet Karolinska institutet
Stockholm Uppsala University, Uppsala
International collaborations U Cambridge, UK University of Copenhagen,DK VTT, Finland INRA, France TNO, NL ETHZ, Switzerland U Eduardo Mondlane, Moz. Tufts, USA Danish Cancer Society
Research Institute Cleveland Clinic, USA Mayo Clinic, USAIndustry collaborations Nestlé Cereal Partners Worldwide SP Food and Bioscience Lantmännen Orkla Barilla
Financial support from:
Nutrition and allergy development
Micronutrient metal nutrition
Marine food and nutrition
Collaborating
research areas:
• Early life nutrition, maternal diet and allergy risk,
• Coupling of biomarkers of diet to allergy risk
• Strategies to improve iron and zinc bioavailability
• Understanding mechanisms of iron and zinc uptake and transport
• Developing novel high value products from marine sources; improve fish quality
• Understanding the role of fishbioactive compounds in relation to metabolic disease
• Collaboration with dev. countries to improve utilisation of indigenous food sources
• Metabolomics and advanced analytical platforms for biological anlayses
• Advanced digestion and cell models for testing bioavailability of nutrients, bioactive copunds in food
• Use of microbes to naturally fortify foods with vitamins
• Utilisation of food waste for new food and value added productsCereals in nutrition
Nutritional metabolomicsNutritional epidemiology
Personalized nutriition
• Evaluate health effect of whole grain foods (appetite, risk factors and disease endpoints)
• Assess exposures and biomarkers in relation to health
Randomized trials and biobanking • Evaluate health effects and
establish new biomarkers
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Changes in marine
compounds (e.g. n-3 PUFA,
proteins) during
gastrointestinal digestion
-effects on bioaccessibility
A whole value chain approach- marine research
Processes to isolate proteins,
omega-3-fatty acids and other
valuable compounds from non-
conventional marine raw
materials (e.g algae, seafood
by-products)
Strategies to retain attractive
flavour, colour, texture and
nutritional value of sensitive
marine raw materials and
products
Seafarm
Sweaweed
Nordic Mackerel
Mussel protein
NoVAqua
MareDura
GI-oxidation
MareValue
Nomaculture
ENSILAGE
CROSS
Lantfisk Prevention of metabolic diseaseandMuscle degradationWhat compoundsin seafood?What mechanism?
Why is early introduction offish protective against allergydevelopment?
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Nutrition and immunology
People: Ann-Sofie SandbergMalin BarmanKarin LarssonAlastair RossAnnette AlmgrenNisse Carlsson
NICE: Nutritional impact on Immunological
maturation in Childhood in relation to the Environment
Funding: VR, FORTE, VGR
Collaborations: Agnes Wold, Sahlgrenska Academy
Anna Sandin, Umeå University
Marie Vahter, Karolinska
People: Ann-SofieSandbergMalin BarmanKarin Jonsson
FARMFLORA study
Collaborations: Agnes Wold
New strategy for developing safe foods for celiac patients. Preventing recognition of gluten by tissue transglutaminase through chemical modification of key binding sites
People: Ann-Sofie SandbergNathalie ScheersNiklas Engström
Funding: VR
Focus on allergy prevention• Timing of introduction of food and complexity of gut microbiota
and immune maturation?• Fatty acids and key micronutrients modulate immune maturation?• Mechanism involved in the programming of the infants´
immune system by dietary factors?
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Non-personalized Nutrition Personalized Nutrition
”One advice fits all”Generic advice
Advice tailored to oneindividual
Advice tailored to groups of similar
individuals
Food and Health- Precision/personalized strategies
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Nutritional metabolomics- a tool in food and health research
Diets for health Metabotype A
Metabotype B
Metabotype C
Metabotype D
DIET
GENES
MICRO
FLORAMultiOMICs
Corrected sample management
SAMPLING CENTRIFUGATION METABOLOMICS
As if
optimal
Within-batch intensity drift correction
Actions performed per cluster
Scaling ClusteringDrift
modelling
Is quality
improved?a
Drift
correction
No drift
correction
Combine
clusters
Feature
reproducibility
Discard
Feature
Corrected
feature matrix
CV>0.3
CV0.3
Yes
No
Original
feature matrix
MUVR package in RMultivariate Modelling with Unbiased Variable Selection
TEST
TRAIN
PRED
OUTER SEGMENTS
TUNING OVER INNER SEGMENTS
OPTIMISED MODEL
PREDICTION OF OUTER SEGMENTSPRED PRED PRED PRED
REPEAT
Number of variables
Model parameters
VAL TRAIN
ORIGINAL DATA
Observations
Var
iable
s
Per outer segment
Research Question
Experimental Design
Data Collection
Data Analysis
Conclusions
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