Shannon Gwala

Postdoctoral Research Fellow

Research Interests

Food digestion
Protein
In vitro models
Alternative proteins
Ingredient functionality

Current Projects

In this Marie Curie Individual Fellowship project, I am exploring the extraction of proteins from various mushroom varieties. The extraction process also produces fibre-rich side-streams, which can be further valorised. My objective is to understand and enhance the functionality of these protein and fibre ingredients through tribological and rheological analyses. Additionally, I employ static and semi-dynamic digestion methods to assess the digestibility of these products.

Education

PhD (2020) Faculty of Bioscience Engineering, KU Leuven, Belgium
MSc Food Technology (2015) Ghent University, Belgium
BTech Food Processing and Technology (2008) Harare Institute of Technology, Zimbabwe

Publications

Menard et al, 2023, Static in vitro digestion model adapted to the general older adult population: an INFOGEST international consensus. Food and Function,

Palchen K, et al, 2021, In vitro protein and starch digestion kinetics of individual chickpea cells: From static to more complex in vitro digestion approaches, Food and function

Duijsens, D., Gwala, S., Pallares, A.P., Pälchen, K., Hendrickx, M.,| Grauwet, T. How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility. Comprehensive reviews in food science and safety,

Gwala, S., Kyomugasho, C., Wainaina, I., Rousseau, S., Hendrickx, M., Grauwet, T. (2020) Ageing, dehulling and cooking of Bambara groundnuts: Consequences for mineral retention and: In vitro bioaccessibility. Food and Function

Gwala, S., Pallares Pallares, A., Pälchen, K.,Hendrickx, M., Grauwet, T. (2020) In vitro starch and protein digestion kinetics of cooked Bambara groundnuts depend on processing intensity and hardness sorting. Food Research International

Gwala, S., Wainana, I., Pallares Pallares, A., Kyomugasho, C., Hendrickx, M., Grauwet, T. (2019) Texture and interlinked post-process microstructures determine the in vitro starch digestibility of Bambara groundnuts with distinct hard-to-cook levels. Food Research International