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 the project was to integrate medical research and food development to set a new standard for evaluation of functional foods. A key goal was to evaluate digestive health parameters from a food composition perspective.
Expected results and effects
The project did not reach all its anticipated goals, but important spin-off projects have been developed using the methods and concepts learned from this project. One of these is in a constellation with the University of Groningen where a project has been initiated to investigate the interaction of stress and nutrition. Combining their precision cut tissue slice technology and the in vitro digestion methods and compound analysis learnt from this project. This project focuses on military nutrition since veteran of the Afghan war from Sweden and the US display different health outcomes.
Planned approach and implementation
While the main purpose of setting new guidelines for the analysis of functional foods wasn’t achieved the project remain a success on many other parameters. The learning experience and impact on Dr. Voss’ career have been tremendous. The project has opened new research avenues and created new collaborations which may long-term lead to not only achievement goal of the current project but also develop military nutrition that protect against adverse health outcomes relating to obesity.