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.