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Major target for food design

The major target for food design is to decrease subclinical inflammation by:

  • avoidance of an inflammatory gut flora,
  • oxidative stress
  • oscillatory hyperglycaemia.

We have a synergistic approach and  study different food factors individually and in combination. Some of the food factors are  illustrated in the figure below.

In addition we develop new technologies for production of functional ingredients and food products and technologies for targeted delivery of bioactive/functional components in the gastro-intestinal channel.

 

illustration of major targets for food design
Illustration of major targets for food design

Food for Health Science Centre
Lund University
Medicon Village
SE-223 81  Lund, Sweden

Tel +46(46)222 000 (switchboard)

VAT number: SE202100321101