AFC describes a unique activity in that it
- distinctly focuses on food design for prevention of a major diet related syndrome by reducing sub-clinical inflammation and facilitating weight regulation;
- exploits new and emerging research interfaces e.g. the interaction with the gut microbiota, including the gut brain axis;
- exploits a wide range of preventive food and meal concepts, including properties acquired during food processing;
- exploits multi-functional and possible synergistic concepts;
- combines strong and synergistic academic competences across disciplines and faculties;
- includes a strategy for innovation based on research, and for implementation in the health care system.
The strengths of AFC is the exploitation of interdisciplinary synergies between a wide range of competences and the utilisation of several selected food characteristics, which provides a large potential with respect to generation of knowledge as well as science based innovations.
AFC brings together groups and industrial partners with acknowledged competence in different and synergistic fields, forming a unique and critical research mass for design of food processes and foods with preventive potential.