AGSA Webinar - 4 October 2024

Presentation 1: Dr Daniela Freitas

Starch Nutritional quality: latest research on digestion and available tools for in vitro studies

Abstract: Cereals and grains provide more than half of the world’s daily caloric intake and starch can make up as much as 60-75% of the kernel weight. Starch is a polymer composed entirely of glucose units. Upon digestion, it is hydrolysed by enzymes present in the upper gastrointestinal tract. This process leads to the release of glucose which is subsequently absorbed into the bloodstream. Some of the starch consumed may, however, resist hydrolysis in this region of the digestive tract being available for fermentation by the gut microbiota. Given the importance of starch-rich foods in the human diet, and the pysiological implications of both digestible and indigestible starch, there is a clear interest in understanding the digestive process of these foods. What do we know about it, and how can it be studied? This presentation will provide an update on the latest research in this field and some of the methods/tools available for in vitro digestion studies.

Short Bio: Dr Daniela Freitas s a research fellow based in the Food Research Centre of Teagasc, Ireland and is co-leading the working group on Starch and amylases of the international research network INFOGEST. She has a BSc in Human Nutrition from the University of Porto in Portugal and Masters’ degree in Food Innovation and Product Development from the University Paris-Saclay in France, which is also where she pursued her PhD studies in the field of Human Nutrition. Her research uses a range of approaches from in vitro to human intervention studies to advance our understanding of digestive processes and the physiological impact of foods as well as to promote the development of dietary approaches to support health.

Presentation 2: Dr. Elke Scholten

Role of structure formation on textural aspects of foods

Abstract: The current challenges in food science require redesigning foods to accommodate ingredient flexibility, the transition to plant-based diets, fat reduction, etc. To create foods with a desired functionality, an understanding of the relevant mechanisms that influence these functionalities is needed. Such understanding requires knowledge on the food system at multiple length scales. In this presentation, we will discuss how structure formation in meat alternatives, cheese alternative and nutritional beverages contribute to different textural aspects, such as serum release (related to juiciness), melting properties, and lubrication aspects.

Short Bio: Dr. Elke Scholten is an Associate Professor in the group of Physics and Physical Chemistry of Foods at Wageningen University in the Netherlands. Her research group focusses on food structuring approaches for multi-component (composite) food systems, and unravel relationships between the structure of food and different textural aspect of foods, using a combination of rheology, tribology, microscopy techniques, and sensory evaluation. The knowledge can then be used to provide guidelines for the reformation of foods.

Host or Publisher Australasian Grain Science Association