ERC Consolidator Grant · 2022
Nanostructure formation during food protein digestion and influence on intestinal transport
The global food system is currently facing great challenges, which are mainly motivated by environmental and health-related concerns: (i) The existing food resources are not efficiently utilized; while some of them are overexploited, causing water/soil shortage, biodiversity losses, etc., others are not properly valorized (e.g. seaweeds). (ii) Moreover, the unhealthy dietary habits of modern societies are leading to a dramatic increase in the incidence of diet-related chronic diseases (e.g. obesity, diabetes, etc.). In this context, the food industry is actively looking for ‘novel’ food sources with added health benefits. However, to design strategies for a sustainable production of…
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