Food for Health
- Extraction and isolation of bioactive components and desirable microorganisms from a range of food grade biological sources (milk, fruit and vegetables, cereals, marine and fermented foods).
- Application of high throughput in vitro bioassays, animal studies and human trials to investigate foods and food bioactives (including associated mechanisms of action).
- Assessment of the behaviour of foods in the digestive tract and of bioaccessibility/bioavailability.
- Isolation and characterisation of biocontrol agents (bacteriocins and bacteriophage) for spoilage/pathogen control.
- Analysis of the biological properties of sugars/oligosaccharides isolated from food sources and their effects of host-microbial interactions in the gut.
- Investigating the microbial production of bioactive lipids such as conjugated fatty acids (CLA) and short chain fatty acids (SCFA).
- Understanding the relationship between gut microbiota and health status (especially in infants, athletes and overweight individuals), and the potential of food to programme a healthy gut microbiota (as assessed by high throughput DNA sequencing, together with other omics approaches, and subsequent bioinformatics analysis).