Food microstructure, Processing and Digestion

Jaspreet Singh and Lovedeep Kaur L.Kaur@massey.ac.nz

J.X.Singh@massey.ac.nz

ü  Centre  of  Research  Excellence  (CoRE)  for  food  and  nutrition,  funded  by  New  Zealand  government  and  supported  by  industry  

ü  Internationally  renowned  and  well-­‐connected  ü  A  collaborative  partnership  between  academics/  researchers  from:    

ü  Screening   of   Healthy   Starch   Foods   from   the   past   and   present   and  understand  with  the  help  of  modern  science  why  they  are  good  

 ü  Also   consider   “History   of   Food”/“Grandma’s   Food   Knowledge”   gained  

through  natural  human  trials  over  several  hundred  years    ü  Creation  of  Novel  Starch  Structures  and  understanding  how  food  structure  

changes   as   it   traverse   through   GIT,   creating   models,   metabolic   and  physiological  consequences  

Next  Generation  Starch  Foods    vs  

History  of  Foods  

Next  Generation  Starches  –  Approach  

ü Understanding  of  starch  structure  and  its  relationship  with  digestion  

ü Development  of  novel  starch  structures  with  healthy  (slowly  digestible,  low  GI,  satiety,  pre-­‐biotics),  good  functional  characteristics  (rheology,  texture  and  taste)  and  storage    

ü Understanding  microstructure  of  starch-­‐based  foods  (e.g.  potato,  rice  and  beans)  and  designing  of  artiSicial  food  matrix  (through  formulation  and  processing)  which  improves  nutritional  value  and  lowers  glycaemic  potential  

ü Use  of  starch  as  encapsulating  agent  for  targeted  delivery  of  bioactives/nutrients  

Meat  processing  and  protein  diges/bility  

ü  Exploring the use of a range of different processing technologies, including sous-vide and HPP to design ‘close to fresh’ meat foods with good textural attributes, flavour and improved protein digestibility in vitro.

ü  Understanding the effects of processing on the structure/ultrastructure of the novel meat foods and protein digestibility.

ü  Developing novel technologies to enhance the nutritional and sensory value of traditionally low-value cuts of meat so that we can develop the next generation of high-value meat foods.

ü  Exploring the effect of pre- and post-rigor high pressure processing on protein digestibility of meat.

ü  Grain vs grass feeding of cattle and protein digestibility.

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www.fsdh2015.org  

, New Zealand