Professor Pete Wilde

Quadram Institute, UK

Professor Wilde is known for his expertise in food structure, colloids and digestion. The main aims of his research are to understand how the microstructure of food changes during digestion and the impact of this on health. He is interested in how the molecular and interfacial properties influence the fundamental mechanisms that control the texture breakdown and digestion of food emulsion systems in order to develop strategies for improving the nutritional impact of dietary fats. This includes investigating the key interfacial and colloidal mechanisms underpinning the digestion and absorption of dietary fat, and how this may impact on physiological responses such as satiety, serum lipids and cholesterol.

03.30-04.00 PM

Friday 29 April 2022

Understanding the nutritional impact of food products using in vitro digestion models

15.30-16.00

April 29, 2022 Conference Program April 29, 2022 #6

Keynote speech 8

Understanding the nutritional impact of food products using in vitro digestion models