The Food Matrices work stream focused on the influence of food structures on nutrient bioavailability.
*Note: The Food Matrices work stream activities concluded January 31, 2019, with the close of FAQR Phase III Project Year 3.
The Food Matrices team focused on:
- Examining the evidence on how the composition and structure of food products influence the bioavailability, absorption, and physiological utilization of nutrients;
- Exploring innovations in thermal and non-thermal food processing including perspectives on food functionality (quality control), nutrient content and bioavailability, palatability, and digestibility.
Information From the Food Matrices and Nutritional Bioavailability Roundtable can be found here.
Questions about this work stream?
Contact Principal Investigator, firstname.lastname@example.org.