Join us for a lecture on how to improve the efficacy of bioactive components in foods
DTU National Food Institute invites you to a lecture by Professor David J. McClements – one of the most cited food scientists in the world. The lecture will explore how different colloidal delivery systems made from plant-derived ingredients offer sustainable and efficient delivery of essential nutrients while also addressing broader environmental and health challenges. Join us on the 16 September 2024 at DTU Lyngby Campus.
Picture: Colourbox
Tuesday 27 August 2024
Lene Hundborg Koss
DTU National Food Institute is hosting a lecture by Professor David J. McClements (UMASS, Amherst), a top-cited food science researcher. The lecture on 16 September 2024 will examine how plant-based colloidal delivery systems can sustainably deliver essential nutrients and address key health and environmental challenges.
There is growing interest in developing plant-based foods to address environmental, animal welfare, and health concerns. Consequently, there is a demand for plant-based delivery systems for functional food ingredients such as vitamins, minerals, nutraceuticals, probiotics, colours, and flavours. The delivery systems are technologies designed to protect and respectively release the ingredients efficiently within the body.
For example, certain vitamins are sensitive to light or heat, leading to degradation during food production and storage. Advanced plant-based delivery systems can both protect the ingredients during storage and ensure they reach the intestines intact after consumption, allowing for effective absorption in the human body.
To further support environmental, health, and animal welfare goals, the delivery systems can be made from sustainable plant materials.
The lecture is particularly relevant for researchers at knowledge institutions as well as product developers and innovation managers in food companies.
About David J. McClements
Guest Professor at DTU National Food Institute, David J. McClements, is one of the most cited food scientists in the world. He has received numerous awards, including the Danish Nils Foss Prize. An experienced communicator, he has authored several books, including “How to be a Successful Scientist” (2024), “Meat Less: The Next Food Revolution” (2023); “Food Nanotechnology” (2023) and "Future Foods: How Modern Science is Changing the Way We Eat" (2019). He is also the author of the seminal work on food emulsions, "Food Emulsions." One of his major areas of interest is designing foods for optimal preservation and absorption in the gut.
Lecture title:
Plant-based Delivery Systems: Improving the Efficacy of Bioactive Components in Foods.
