Mar. 24 – LFS Scholar Series: Dr. Harjinder Singh
Title: Designing Food Structures for Optimal Functionality and Nutrition
Abstract: The challenge of designing foods for health attributes requires a detailed understanding of the interactions of food structures with physiological and behavioral processes occurring during food consumption and digestion. The human gastrointestinal tract (GIT) is the interface between consumed food and the human body, and the process of food digestion in the GIT is multi-faceted and complex. The mechanisms of food disintegration and consequent absorption of released components in the GIT in relation to food structure remain unclear. This presentation will provide an overview of the approaches used for designing foods for functionality within the GIT, with examples of recent work from our laboratory on the structural changes in natural and fabricated milk based food systems during the digestion process.
Biography: Distinguished Professor Harjinder Singh is the Director of the Riddet Institute (Centre of Research Excellence), Massey University, New Zealand. His research expertise includes dairy science and technology, functional foods, food colloids, structures, and nutrition. He has published over 400 research papers in international journals. He is a Fellow of the Royal Society of New Zealand and a Fellow of the International Academy of Food Science and Technology, and has received several international awards, including the Marschall Rhodia International Dairy Science Award, the William C. Haines Dairy Science Award (USA) and the New Zealand Prime Minister’s Science Prize.
March 24th, 4:00 – 5:00 pm PT Hybrid (Register in advance for the meeting): https://ubc.ca1.qualtrics.com/jfe/form/SV_aYtuBuLRTu3oNim
Iris Li (She, Her, Hers)
Graduate and Postdoctoral Studies | Faculty of Land and Food System
The University of British Columbia | Vancouver Campus | Musqueam Traditional Territory
#291 – 2357 Main Mall | Vancouver BC | V6T 1Z4 Canada