Food for Health
Research focus
- Extraction, 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.