From basic science to food innovations
|Coordinator||Lunds universitet - Experimentell Medicinsk Vetenskap|
|Funding from Vinnova||SEK 238 476|
|Project duration||August 2018 - July 2019|
|Venture||Personal mobility between societal sectors|
Purpose and goal
To support the growth and health of society in the future, sustainable and health-promoting foods need to be developed. This require the collaboration between stakeholders, including those within agriculture and medical sciences. The purpose of current project is to cross pollinate research interests within the development of functional foods with a proven physiological effect, focusing on establishing methods for evaluating digestive health from a food composition perspective
Expected results and effects
The collaboration will set a new level of control and assessment of the biological effects of diet composition and evaluation of diet supplements and functional foods. The unified guidelines that will be the outcome of the exchange and research will enable cross sectional evaluation of functional foods and clinical relevance.
Planned approach and implementation
Prior to the research exchange a range of diet experiments will be set up to induce obesity in mice using different predefined diets in combination with commercially available “diet supplements”. From these metabolic parameters will be evaluated and their intestinal composition of microorganisms (microbiota) will be analyzed. At the research exchange diets and “food supplements” will undergo in vitro digestion followed by component analysis.