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Organised by Food Science and Nutrition SIG
The bioavailability of a nutrient is the rate and extent to which an ingested nutrient is absorbed and becomes available to the site of beneficial action. There are many factors that influence bioavailability including diet, health, and life-stage, as well as food structure and processing. The latter may include purposeful removal of certain components (e.g. the germ of wheat), fortification (e.g. vitamins and minerals in cereals), unavoidable chemical changes (e.g. Maillard reaction) and changes to the food matrix (e.g. milling, fermentation), all of which can affect the nutrient content and bioavailability of nutrients.
In this webinar will find out more about recent research on the effects of processing on nutrient bioavailability.
What participants will learn about:
• General overview of food structure and nutrient bioavailability and what product developers should be aware of
• Bioavailability of minerals from fortified and micro-milled grains
• Dairy matrix effects on fat uptake and metabolism
Target audience: Members and non-members ,academics, food scientists, Nutritionists, students.
Chair: Kate Halliwell, Chief Scientific Officer, Food and Drink Federation 
Kate Halliwell is the Food and Drink Federation’s Chief Scientific Officer, and is accountable for the food safety, food regulation and diet and health policy briefs.
Kate leads a team who work closely with food and drink manufacturing companies to develop cross-industry positions and provide the food industry perspective to government on a range of policy asks, as well as helping smaller companies navigate the legislative landscape. She also works with academics, particularly those researching how food systems need to change to move towards healthier more sustainable diets.
Previously Kate led the FDF’s diet and health policy work, and before that worked for the Department of Health and the Food Standards Agency on a range of nutrition and legislation policies. Kate is a registered nutritionist, a member of the Institute of Food Science and Technology, and Chairs their Food Science and Nutrition Special Interest Group.
Speaker: Mike Adams, Head of Product Innovation, Campden BRI Group.png)
Mike is the Product Innovation Lead, within the Consulting Technology Group at Campden BRI and joined the organisation in April 2016.
The Product Innovation Team within Campden BRI support a wide range of companies within the global food and drink industry, providing innovation services, research, analysis and testing across a wide range of platforms from our laboratories and pilot plant facilities.
Mike studied at the University of Manchester, graduating in 2005.
Since graduating, Mike has worked primarily within R&D and Technical roles for multinational FMCG organisations.
Speaker: Paul Sharp, Professor of Nutritional Sciences and Head of Department of Nutrition & Dietetics,
King’s College London
Paul Sharp is Professor of Nutritional Sciences and head of the Department of Nutrition & Dietetics at King’s College London. His academic training was in physiology (BSc, Newcastle) and biochemistry (PhD, London) and he has worked for more than 30 years on the mechanisms regulating nutrient absorption and metabolism. He joined King’s in 2004 and currently leads a multidisciplinary team using in vitro models, molecular biology and feeding studies in human volunteers to assess mineral bioaccessibility and bioavailability from plant-based foods. His current work is funded through grants from BBSRC, UKRI and Wellcome Trust.
Speaker: Prof. Edoardo Capuano, Associate Professor, Food Quality and Design (FQD), Wageningen
University and Research, Netherlands
Dr Edoardo Capuano received his PhD in Food and Health from the “Seconda Universita’ di Napoli” in 2009. He has worked in several areas of food science and technology including Maillard reaction, process-induced food toxicants and authentication. Currently, Dr Edoardo Capuano is Associate Professor at the Food Quality and Design (FQD) group at Wageningen University and Research in the Netherlands. Edoardo’s research interest is in the effect of food structure and composition on bioavailability of nutrients and bioactive compounds as well as on the interactions between dietary compounds and gut microbiota. In his integrated approach, Edoardo uses a combination of in vitro models of digestion and colonic fermentation, intervention studies in humans, kinetic modelling, chemical and physical analyses and imaging techniques. He is author of > 50 among articles in peer-reviewed journals.
Live Q&A: Kate Halliwell, Mike Adams, Paul Sharp and Edoardo Capuano