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Food biotechnology

Foster, Tim; Adams, Gary; di Bari, Vincenzo; Connerton, Ian; Gould, Joanne; Gouseti, Ourania; Gray, David; Yakubov, Gleb

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Authors

Tim Foster

Ourania Gouseti

Gleb Yakubov



Abstract

We investigate recent advances in the Chemical Engineering aspects of food structuring agents and macronutrients: carbohydrates, proteins and lipids, and also the fate of food upon ingestion. Prebiotic effects on host-microbe interactions enable improved immune response and pathogen control. Formulation Engineering is an emerging area in the field of Chemical Engineering and requires detailed knowledge of the materials used, and the processes by which they are transformed / functionalised into products. Understanding 'comb-like' polymers and their interactions provide new structuring opportunities. Sustainable sourcing of alternative protein sources, natural lipid organelles and structuring of liquid oils are framed in a waste valorisation approach, utilising biotechnological approaches for new functionalities. Controlling natural and fabricated microstructures enable controlled digestion profiles. Abstract We investigate recent advances in the major Chemical Engineering aspects of food structuring agents and macronutrients: carbohydrates, proteins and lipids, and also the fate of food upon ingestion. Prebiotic effects on host-microbe interactions enable improved immune response and pathogen control. Formulation Engineering is an emerging area in the field of Chemical Engineering and requires detailed knowledge of the materials used, and the processes by which they are transformed / functionalised into products. Understanding 'comb-like' polymers and their interactions provide new structuring opportunities. Sustainable sourcing of alternative protein sources, natural lipid organelles and structuring of liquid oils are framed in a waste valorisation approach, utilising biotechnological approaches for new functionalities. Controlling natural and fabricated microstructures enable controlled digestion profiles.

Citation

Foster, T., Adams, G., di Bari, V., Connerton, I., Gould, J., Gouseti, O., Gray, D., & Yakubov, G. (2020). Food biotechnology. Current Opinion in Chemical Engineering, 30, 53-59. https://doi.org/10.1016/j.coche.2020.08.006

Journal Article Type Article
Acceptance Date Aug 28, 2020
Online Publication Date Sep 6, 2020
Publication Date Dec 1, 2020
Deposit Date Sep 30, 2020
Publicly Available Date Sep 7, 2021
Journal Current Opinion in Chemical Engineering
Print ISSN 2211-3398
Electronic ISSN 2211-3398
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 30
Pages 53-59
DOI https://doi.org/10.1016/j.coche.2020.08.006
Public URL https://nottingham-repository.worktribe.com/output/4934680
Publisher URL https://www.sciencedirect.com/science/article/abs/pii/S2211339820300526

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