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Food for Health

Research focus

  • EMicrobiologyxtraction, isolation and characterisation of bioactive components from a range of food grade biological sources (milk, fruit and vegetables, cereals, marine and fermented foods).
  • Application of high throughput bioassays to screen for and characterise putative bioactive compounds..
  • Elucidation of the physiological mechanism(s) of action of bioactive molecules.
  • Tracking digestion of food/food ingredients during gut transits, to determine bioavailability of bioactive components in this location, following formulation/processing as part of the development of foods for health.
  • Understanding the relationship between gut microbiome and health status, and the potential of food to programme a healthy gut.
  • Investigation of the ability of the gastrointestinal tract to digest alternative proteins sources and the impact of such food ingredients on the gut barrier and the gut microbiome.
  • Biocontrol agents (bacteriocins and bacteriophage) for spoilage/pathogen control.