Feeding for Health in the XXI Century: Redefining food analysis and food processing

October, 26th
Versione stampabile

Venue: Edificio Povo 2, via Sommarive nr. 9, Povo (Tn) - Room B103
 At 11.00 a.m.

  • Daniela Barile - PhD, University of California, Davis

As food scientists, we are facing one of the greatest challenges: feeding a growing world population while at the same time, reducing our impact on the environment and decreasing the incidence of diet-related chronic diseases.  This challenge can only be met by building a more detailed and comprehensive understanding of food through analytics and bringing this knowledge to practice through innovation. Particular attention is focused today on the functional compounds called glycans, able to modulate the composition of the human gut microbiota. By using liquid chromatography coupled to mass spectrometry (LC-MS), glycans and other bioactive compounds can be measured accurately and reproducibly, enabling confident scaling and processing decisions to be made when considering novel ingredient manufacturing.
This presentation will discuss some examples to show how various by-products from agro-food chains (e.g. dairy streams, hazelnut skin, orange peel, coffee spent grounds and more) can be valorized, particularly regarding the prebiotic oligosaccharides content, and used to promote human health.