It has long been known that the structure of foods and the way in which they are processed during preparation can affect their final composition, the availability of their components for absorption in the gut and thus, ultimately, their health effects.
Leading experts in food science and nutrition came together across two days to discuss the role of the food matrix and the impact of food processing and changing dietary patterns on health.
The programme took a deep dive into how food structure and processing not only affect the bio accessibility of nutrients and non-nutrient bioactive food components, but also the potential consequences for health of manipulating food structure.