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Distinguished iNANO Lecture: Designing new foods without compromise. Understanding structure-functions relationships beyond simple nutrition

Milena Corredig, iFOOD Center Leader, and Professor, Food Science, AU

2019.04.11 | Trine Møller Hansen

Date Fri 26 Apr
Time 10:15 11:00
Location iNANO AUD (1593-012), Gustav Wieds Vej 14, 8000 Aarhus C

Milena Corredig, iFOOD Center Leader, and Professor, Food Science, AU

Designing new foods without compromise. Understanding structure-functions relationships beyond simple nutrition

 

Some call them macronutrients, others call them biomolecules and biopolymers,  food product developers call them ingredients. Food nanostructures are present in nature, and they are modified during extraction,  purification, isolation, and then re-assemble during processing and storage of foods.

The design of these reactions is often key to innovation in foods, in particular to the control of structure development during processing, storage and even during digestive functions. Processing conditions affect the macromolecular structure and the way they assemble at larger length scales.

Do we have to re-evaluate how we process our food? What are we willing to compromise on for a more sustainable diet? Can we substitute one food ingredient with another, and obtain the same properties? This lecture will bring some examples of how native nanostructures may encode multiple biological functions, how it is important to understand structural changes during processing,  and how signficant is the structure, at various length scales, in imparting different technological and biological functionalities. 

Host: Associate Professor Frans Mulder, iNANO & Dept. of Chemistry, AU

Coffee, tea, and buns will be served from 10:00 am in front of the auditorium.

Distinguished iNANO Lectures