Bioaccessibility and Digestibility of Lipids from Food

Dr Grundy is a Research Scientist at INRAE within Physiology, Environment and Genetics for the Animals and Livestock Systems (PEGASE) research unit. She has a background in Biochemistry and Nutrition, and has a PhD from King’s College London, during which she investigated the role of cell wall in modulating lipid bioaccessibility in almonds. Her research interest focusses on the physiochemical mechanisms that determine the bioaccessibility and digestibility of nutrients from complex food matrices, in particular she studies the role played by dietary fibres.Prof Pete Wilde heads the food structure and digestion research at the Quadram Institute Bioscience, Norwich UK. He has been researching the physical chemistry of food structures for more than 30 years. His current research focuses on the physico-chemical mechanisms by which food structures control digestion and nutrient release. He has published over 150 papers. He is an Honorary Professor in the School of Pharmacy at theUniversity of East Anglia and a Visiting Professor at the School of Food and Biotechnology at Zhejiang Gongshang University, China.