Digestion in the Upper GI Tract

Lead Research Organisation: Quadram Institute Bioscience
Department Name: Contracts

Abstract

The digestion of foods in the upper GI tract is critical for controlling the site and rate of nutrient uptake and post prandial metabolic flux, and the nature of the digesta that enters the lower GI tract and consequential nutrient sensing and gut-brain signalling. The extent of digestion is itself determined by the physical and chemical structural properties of food, including the presence of indigestible materials and structures such as dietary fibre and cell walls. Overconsumption of energy dense foods that are rapidly digested in the upper GI tract leads to high degrees of metabolic flux and a circumvention of homeostatic control measures that regulate food intake.

This theme will focus on understanding digestive processes in the upper GI tract and the effect of perturbations in food chemical and physical structures. It will use the experimental foods developed in Theme 1 to test a series of hypotheses with the use of in vitro digestion models and in vivo studies. There is a particular focus on examining the properties of starch, fibre and lipids and their interactions with digestive enzymes and bile salts in the upper GI tract.

A range of physico-chemical characteristics are reported to influence starch susceptibility to digestion, however it is still not clear which characteristics have the greatest effects on digestion kinetics, particularly following further hydrothermal and/or mechanical processing. Wild type and mutant lines of peas, barley and wheat will be used to investigate how starch molecular structure affects intrinsic susceptibility to pancreatic a-amylase and in vitro simulated digestion. In vitro digestibility studies will also include analysis of starch entrapped within a fibre (i.e. cell wall) matrix, which occurs naturally within cooked pulses and other plant-based foods. The interactions between fibre and lipids is also of interest with regard to effects on digestion, transport and metabolism of lipids, bile salts and lipophilic nutrients.

In vitro work will be complemented by in vivo studies to gain insight into changes to food structure in the upper GI tract. These human studies will involve intubation of the upper GI tract to sample the food matrices as they are processed in the stomach, and chyme as it passes from the stomach into the duodenum, and the ileal digesta. Our recent studies have indicated that the role of microbiota in the duodenum may have been underestimated, and we will also use nasogastric intubation to sample the gastric, duodenal and ileal microbiota. This will provide new insight into the metabolic activity of this microbial community, which may be of critical significance in generating metabolic products for stimulating the neuroendocrine system and blood hormone release. A dietary intervention study with ileostomy patients will provide for further quantification of the physical nature (at a series of length scales) and the chemical composition of the digesta as it enters the colon. Taken together, these studies will integrate temporal digestive processes within the GI tract with metabolic changes in glucose, lipids and hormones within the systemic circulation.

Publications

10 25 50
 
Title Hungry Bob 
Description An interactive and educational model of the human digestive tract 
Type Of Art Artwork 
Year Produced 2019 
Impact Hungry Bob was used in public engagement activities in association with the Norwich Science Festival 
 
Description This research is still at an early stage and work is on-going. Early findings and progress against key milestones is reported against each objective below:

*****2.1A Starch chain length distribution and differential scanning calorimetry analysis has been carried out on a new ssIIIa common wheat mutant with elevated levels of resistant starch. The results showed significant differences in starch fine molecular structure and thermal characteristics compared to a sibling control.

*****2.1B Impact of fibre-lipid and bile salt interactions on colloidal behaviour of lipid particles
(1) Fibre-bile salt interactions. Following on from the observations that more complex structures are more effective. Recent work has shown some synergy between the soluble fibre such as beta-glucan (BG) and insoluble fibre matrices. High molecular weight BG is released from oat cell walls during digestion, this appears to coat the insoluble particles. Whereas in barley, the BG is lower molecular weight and hence less viscous and when released from the cell walls during digestion appears to solubilise in the bulk fluid rather than associate with food particles. Furthermore, the BG coated particles appear to aggregate into larger, highly viscous structures ("lumps") which appear to be more effective at encapsulating bile salts, and probably other nutrients and reduce diffusion of nutrients and enzymes on a local level. Therefore this spatially heterogeneous viscosity behaviour is allowing us to develop new hypothesis regarding the health impacts in terms of nutrient delivery and cholesterol lowering properties of BG. These findings are currently being prepared for publication.
The work on phytosterols is progressing, but the results suggest that the early work was not consistent. The largest affect appears to be due to the presence of calcium, either endogenous or extraneous, which affects the aggregation of the bile salts and indirectly influences lipase activity and solubilisation of lipolysis products through the formation of calcium soaps. Therefore future work will focus more on how calcium affects the interactions of bile salts with fibre.

*****2.1C Mechanical processes controlling digestion of food structures and subsequent nutrient release
A protocol was developed for running simulated digestion of bread products using the Dynamic Gastric Model which simulates the mixing and emptying of the stomach. The protocol encompasses design of food materials, preparation of solutions, run parameters, operation of the model stomach and sample collection regimes and analysis procedures. Staff members NP LS PR have been trained and now have capacity to perform specific roles as part of this operation. Experimental tests of bread products incorporating ingredients of contrasting structure have been subjected to simulated oral, gastric and intestinal digestion, and samples of the digesta have been collected from various stages of digestion. The biochemical and microscopical analyses of these samples is ongoing, but the microscopy performed so far suggests that the three different structures incorporated into bread products so far have a different susceptibility to digestion.

*****2.2: Understanding upper GI digestion in humans
A study team has been established at Imperial College London and the study protocol has been developed and ethical approval obtained for a human study which will determine the effect of food-structures on appetite, satiety and gut content along the entire GI tract. The test meals have now been characterised in vitro and tested in vivo, and sample analysis protocols and pipeline are now established. The human study recruitment and visits have now started and the study is progressing well.
Exploitation Route ***Rational design of healthier foods: The new understanding gained from these studies will inform the rational and evidence-based design of food products that are tailored to deliver specific nutritional benefits and/or to achieve specific health outcomes. For instance, this work will inform the selection/design of food matrices that enhance the health impact of nutritional components such as phytosterols and resistant starch. Our initial results on phytosterols (Wilde et al (2019) Food Chemistry 278: 683-691) is starting to give us a mechanistic understanding of the mechanisms underpinning phytosterols and the metabolism of lipid, bile and cholesterol. This work helps to explain the importance of the synergy of the food matrix in enhancing the health impact of functional compounds such as phytosterols.The findings from the bile salt - fibre interactions gives us a much deeper mechanistic understanding as to why the molecular weight and viscosity of BG is so important. It will allow us to develop more rational formulation and processing strategies to develop products which form structures during digestion which are more efficient at delaying digestion and absorption of nutrients and bile salts. The outcomes of this research will enable improved design of diets and foods that are more effective at modulating lipid digestion and serum cholesterol levels.This new knowledge can be taken forward by the food industry, and the academic research team together with the Business and Knowledge and Commercialisation teams have met with and are engaged with a number of companies who express an interest in developing healthier food products. Findings (unpublished) from in vitro digestion studies are being used to inform the design of test meals for human studies and to inform decision-making about rational design of food product prototypes that are being developed together with the food industry as part of a translation research project (Edwards; BB/PO23835/1).

***New techniques: Laboratory findings from in vitro digestibility studies is informing the design of laboratory protocols used for in vitro studies (Brodkorb et al (2019) Nature Protocols; Edwards (2019) Food Function, Edwards and Warren (2019) In Interdisciplinary Approached to Food Digestion) and have potential for use to reduce need for animal research in the future. The protocols developed can be used to test product prototypes developed for commercial use in order to predict nutritional and/or metabolic responses.
Sectors Agriculture, Food and Drink,Education,Healthcare,Pharmaceuticals and Medical Biotechnology

 
Description TransformingNutrition Science for Better Health - A joint Wellcome -WHO consultation
Geographic Reach Multiple continents/international 
Policy Influence Type Participation in a national consultation
 
Description White paper on HUNGER
Geographic Reach Multiple continents/international 
Policy Influence Type Implementation circular/rapid advice/letter to e.g. Ministry of Health
URL https://www.imperial.ac.uk/media/imperial-college/medicine/hunger-project/Hunger-Project-White-Paper...
 
Description BBSRC IAA
Amount £10,000 (GBP)
Funding ID BB/S506679/1 
Organisation Biotechnology and Biological Sciences Research Council (BBSRC) 
Sector Public
Country United Kingdom
Start 01/2019 
End 04/2019
 
Description BBSRC IAA The Quadram Institute
Amount £300,000 (GBP)
Funding ID BB/S506679/1 
Organisation Biotechnology and Biological Sciences Research Council (BBSRC) 
Sector Public
Country United Kingdom
Start 03/2018 
End 03/2021
 
Description John Innes Centre KEC fund
Amount £50,000 (GBP)
Organisation John Innes Centre 
Sector Academic/University
Country United Kingdom
Start 04/2019 
End 11/2019
 
Description QIB PoC Fund
Amount £9,278 (GBP)
Organisation Quadram Institute Bioscience 
Sector Academic/University
Country United Kingdom
Start 03/2019 
End 06/2019
 
Description Wellcome Nutrition Award: Applying food science to inform diet choices and improve health
Amount £50,000 (GBP)
Funding ID 215853/Z/19/Z 
Organisation Wellcome Trust 
Sector Charity/Non Profit
Country United Kingdom
Start 02/2019 
End 01/2020
 
Description Alan Mackie - University of Leeds 
Organisation University of Leeds
Country United Kingdom 
Sector Academic/University 
PI Contribution Jointly supervised PhD studentship and joint contributions to papers
Collaborator Contribution Jointly supervised PhD studentship and joint contributions to papers
Impact Mulet-Cabero, A. I., A. R. Mackie, P. J. Wilde, M. A. Fenelon and A. Brodkorb (2019). "Structural mechanism and kinetics of in vitro gastric digestion are affected by process-induced changes in bovine milk." Food Hydrocolloids 86: 172-183. Ana-Isabel Mulet-Cabero: PhD student completed successfully, University of East Anglia, December 2018. Thesis title: Effect of Dairy Structures on Gastric Behaviour and Nutrient Digestion Kinetics using a Semi-Dynamic Model
Start Year 2017
 
Description Kasetsart University 
Organisation Kasetsart University
Country Thailand 
Sector Academic/University 
PI Contribution Hosted PhD student for 10 months to research the in vitro bioavailability of bioactive compounds from white mugwort.
Collaborator Contribution Contribute data and results to combine with the outputs from the visit into future joint publications. Contribution of £2000 towards consumables and bench fees.
Impact The work is still in progress. We expect that the results will be disseminated through joint publications and conference presentations
Start Year 2019
 
Description Lipase inhibition 
Organisation Quality Health Limited
Country United Kingdom 
Sector Private 
PI Contribution Currently negotiating contract research on in vitro lipase inhibition
Collaborator Contribution Bringing existing product and technical knowledge to the project
Impact This partnership is ongoing, and no key outputs have been generated yet
Start Year 2020
 
Description MMOD partnership 
Organisation Imperial College London
Department Department of Medicine
Country United Kingdom 
Sector Academic/University 
PI Contribution We contribute with expertise on starch digestion, plant-based food structure and biochemical models of digestion
Collaborator Contribution Engineering physical models of digestion which simulate peristalsis Mechanical engineers bring expertise on material properties and testing and development of in silico models that simulate food structure breakdown Dietitians and nutritionist bring expertise in digestive physiology and techniques for studying digestive breakdown in vivo Physicist models the processes that occur at a much smaller scale, for example to study the movement and disassembly of polymers through digestion fluids Biochemist bring expertise on the biochemistry of digestion and simulating physiological conditions in vitro. Food scientist bring expertise on food properties and processing effects. This collaboration is engaged with several food companies who can help to realise impact potential of the new methods being developed, for example using them for rational design of foods. Together these partners are working to develop new methods for studying the digestion of foods across different length scales, from molecular level to meso-scale.
Impact Multi-disciplinary Collaboration: Food Science, Chemical and Mechanical Engineering, Dietetics and Nutrition, Biochemistry, Physics
Start Year 2016
 
Description MMOD partnership 
Organisation Imperial College London
Department Faculty of Engineering
Country United Kingdom 
Sector Academic/University 
PI Contribution We contribute with expertise on starch digestion, plant-based food structure and biochemical models of digestion
Collaborator Contribution Engineering physical models of digestion which simulate peristalsis Mechanical engineers bring expertise on material properties and testing and development of in silico models that simulate food structure breakdown Dietitians and nutritionist bring expertise in digestive physiology and techniques for studying digestive breakdown in vivo Physicist models the processes that occur at a much smaller scale, for example to study the movement and disassembly of polymers through digestion fluids Biochemist bring expertise on the biochemistry of digestion and simulating physiological conditions in vitro. Food scientist bring expertise on food properties and processing effects. This collaboration is engaged with several food companies who can help to realise impact potential of the new methods being developed, for example using them for rational design of foods. Together these partners are working to develop new methods for studying the digestion of foods across different length scales, from molecular level to meso-scale.
Impact Multi-disciplinary Collaboration: Food Science, Chemical and Mechanical Engineering, Dietetics and Nutrition, Biochemistry, Physics
Start Year 2016
 
Description MMOD partnership 
Organisation University of Birmingham
Department College of Engineering and Physical Sciences
Country United Kingdom 
Sector Academic/University 
PI Contribution We contribute with expertise on starch digestion, plant-based food structure and biochemical models of digestion
Collaborator Contribution Engineering physical models of digestion which simulate peristalsis Mechanical engineers bring expertise on material properties and testing and development of in silico models that simulate food structure breakdown Dietitians and nutritionist bring expertise in digestive physiology and techniques for studying digestive breakdown in vivo Physicist models the processes that occur at a much smaller scale, for example to study the movement and disassembly of polymers through digestion fluids Biochemist bring expertise on the biochemistry of digestion and simulating physiological conditions in vitro. Food scientist bring expertise on food properties and processing effects. This collaboration is engaged with several food companies who can help to realise impact potential of the new methods being developed, for example using them for rational design of foods. Together these partners are working to develop new methods for studying the digestion of foods across different length scales, from molecular level to meso-scale.
Impact Multi-disciplinary Collaboration: Food Science, Chemical and Mechanical Engineering, Dietetics and Nutrition, Biochemistry, Physics
Start Year 2016
 
Description MMOD partnership 
Organisation University of Leeds
Country United Kingdom 
Sector Academic/University 
PI Contribution We contribute with expertise on starch digestion, plant-based food structure and biochemical models of digestion
Collaborator Contribution Engineering physical models of digestion which simulate peristalsis Mechanical engineers bring expertise on material properties and testing and development of in silico models that simulate food structure breakdown Dietitians and nutritionist bring expertise in digestive physiology and techniques for studying digestive breakdown in vivo Physicist models the processes that occur at a much smaller scale, for example to study the movement and disassembly of polymers through digestion fluids Biochemist bring expertise on the biochemistry of digestion and simulating physiological conditions in vitro. Food scientist bring expertise on food properties and processing effects. This collaboration is engaged with several food companies who can help to realise impact potential of the new methods being developed, for example using them for rational design of foods. Together these partners are working to develop new methods for studying the digestion of foods across different length scales, from molecular level to meso-scale.
Impact Multi-disciplinary Collaboration: Food Science, Chemical and Mechanical Engineering, Dietetics and Nutrition, Biochemistry, Physics
Start Year 2016
 
Description MMOD partnership 
Organisation University of Nottingham
Department Department of Chemical and Environmental Engineering
Country United Kingdom 
Sector Academic/University 
PI Contribution We contribute with expertise on starch digestion, plant-based food structure and biochemical models of digestion
Collaborator Contribution Engineering physical models of digestion which simulate peristalsis Mechanical engineers bring expertise on material properties and testing and development of in silico models that simulate food structure breakdown Dietitians and nutritionist bring expertise in digestive physiology and techniques for studying digestive breakdown in vivo Physicist models the processes that occur at a much smaller scale, for example to study the movement and disassembly of polymers through digestion fluids Biochemist bring expertise on the biochemistry of digestion and simulating physiological conditions in vitro. Food scientist bring expertise on food properties and processing effects. This collaboration is engaged with several food companies who can help to realise impact potential of the new methods being developed, for example using them for rational design of foods. Together these partners are working to develop new methods for studying the digestion of foods across different length scales, from molecular level to meso-scale.
Impact Multi-disciplinary Collaboration: Food Science, Chemical and Mechanical Engineering, Dietetics and Nutrition, Biochemistry, Physics
Start Year 2016
 
Description MMOD partnership 
Organisation University of Oxford
Country United Kingdom 
Sector Academic/University 
PI Contribution We contribute with expertise on starch digestion, plant-based food structure and biochemical models of digestion
Collaborator Contribution Engineering physical models of digestion which simulate peristalsis Mechanical engineers bring expertise on material properties and testing and development of in silico models that simulate food structure breakdown Dietitians and nutritionist bring expertise in digestive physiology and techniques for studying digestive breakdown in vivo Physicist models the processes that occur at a much smaller scale, for example to study the movement and disassembly of polymers through digestion fluids Biochemist bring expertise on the biochemistry of digestion and simulating physiological conditions in vitro. Food scientist bring expertise on food properties and processing effects. This collaboration is engaged with several food companies who can help to realise impact potential of the new methods being developed, for example using them for rational design of foods. Together these partners are working to develop new methods for studying the digestion of foods across different length scales, from molecular level to meso-scale.
Impact Multi-disciplinary Collaboration: Food Science, Chemical and Mechanical Engineering, Dietetics and Nutrition, Biochemistry, Physics
Start Year 2016
 
Description NCFM with QIB 
Organisation University of Lincoln
Department National Centre for Food Manufacturing (NCFM)
Country United Kingdom 
Sector Academic/University 
PI Contribution Expertise on food structure, digestion and nutrition.
Collaborator Contribution Expertise and facilities for food processing, technical know-how, and links with food technology SMEs
Impact Joint funding proposals and research directives and a knowledge exchange meeting
Start Year 2019
 
Description PepsiCo-QIB collaboration 
Organisation PepsiCo
Country United States 
Sector Private 
PI Contribution PepsiCo support two PhD students working on starch digestion in my research group. The first works on legume enriched snack digestion, and the second student works on polyphenol inhibition of starch digestion.
Collaborator Contribution SUpporting two iCASE studentships, as well as providing faciltiies for snack processing.
Impact Two funded studentships
Start Year 2017
 
Description Teagasc 
Organisation Teagasc
Department Teagasc Food Research Centre
Country Ireland 
Sector Academic/University 
PI Contribution Joint supervision of 2 Walsh Fellowship PhD studentships, funded by Teagasc, and hosted partly at QIB and partly at Teagasc Food research Centres (1). Miss Ana-Isabel Mulet-Cabero supervised by Dr Andre Brodkorb at the Food Research Centre, Moorepark, Fermoy, Ireland (2). Mr Rares-Ionut Birsan, supervised by Dr Dilip Rai at The Ashtown Food Research Centre, Dublin, Ireland
Collaborator Contribution Joint supervision of PhD students, hosted student while placed in Teagasc for 3.5 years in total between the two students
Impact Mulet-Cabero, A. I., A. R. Mackie, P. J. Wilde, M. A. Fenelon and A. Brodkorb (2019). "Structural mechanism and kinetics of in vitro gastric digestion are affected by process-induced changes in bovine milk." Food Hydrocolloids 86: 172-183. Ana-Isabel Mulet-Cabero: PhD student completed successfully, University of East Anglia, December 2018. Thesis title: Effect of Dairy Structures on Gastric Behaviour and Nutrient Digestion Kinetics using a Semi-Dynamic Model
Start Year 2014
 
Description University of Warmia and Mazury 
Organisation University of Warmia and Mazury in Olsztyn
Country Poland 
Sector Academic/University 
PI Contribution Hosted visiting scientist Dr Marek Aljewicz for 3 months to perform experimental study on the interaction of beta glucans and milk proteins
Collaborator Contribution They brought previous experimental results and data to aid the design of the experiments at QIB to support the submission of a manuscript (in preparation), and to contribute to the studies of the visitor's PhD student at UWM
Impact The collaboration is still active. We expect the results will contribute to a joint paper. This is a multidisciplinary collaboration which includes mineral nutrition (bioavailability), microbiology and food physical chemistry.
Start Year 2019
 
Description Norwich Science Festival 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach Regional
Primary Audience Public/other audiences
Results and Impact Norwich Science Festival took place 18-26 October 2019,with nine days of inspirational exhibitions, sensational shows and an abundance of hands-on science activities for all ages and all levels of knowledge; plus a dedicated learning programme for schools, youth groups and home-educated learners.
Year(s) Of Engagement Activity 2019
URL https://norwichsciencefestival.co.uk/
 
Description Association of Clinical Research Professionals International Clinical Trials Day 
Form Of Engagement Activity Participation in an open day or visit at my research institution
Part Of Official Scheme? No
Geographic Reach Local
Primary Audience Public/other audiences
Results and Impact This day of celebration also provides the people who conduct clinical trials with a unique opportunity to raise awareness of clinical trials - and of clinical research as a career option - among the greater public.
Year(s) Of Engagement Activity 2019
URL http://www.clinicaltrialsday.org
 
Description CCG representatives visit to discuss collaborative opportunities for food and health research 
Form Of Engagement Activity Participation in an open day or visit at my research institution
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Professional Practitioners
Results and Impact CCG representatives visited the Quadram Institute to get to know the clinical trials and research related to cereals and glycaemic response.
Year(s) Of Engagement Activity 2019
 
Description CE invited speaker at International development/life sciences symposium: Interdisciplinary alliance for capacity building 
Form Of Engagement Activity A talk or presentation
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Postgraduate students
Results and Impact Symposium attended by approx. 30 people from different disciplines with different expertise (gender, diversity, social science, healthcare and nutrition) most of which had not met previously. The work presented highlighted work from the Edwards Group which demonstrates the importance of considering nutrient bioacessibility and bioavailability when promoting certain crops or foods for improved nutrition. This led to discussion and new ideas about how these disciplines can begin to collaborate to address development-related issues in LMICs. The post-doc and PhD societies who are involved in international engagement reported an interest in expanding their scope to cover nutrition and food themes. Several members of the audience reported that they were not aware of nutritional concepts presented.
Year(s) Of Engagement Activity 2018
 
Description FENS conference Dublon 
Form Of Engagement Activity A talk or presentation
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Professional Practitioners
Results and Impact Spoke to an audance of over 100 one food and the gut covering aspects from many of my awards
Year(s) Of Engagement Activity 2019
URL http://www.fens2019.org/
 
Description Future Food Tech Meeting 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Industry/Business
Results and Impact Future Food-Tech is an international innovation and investment summit held annually in London, San Francisco and New York. Harnessing technology to address the critical issues facing the world's food industry, the summit brings together global food-tech brands, investors and entrepreneurs to accelerate the adoption and commercialisation of new products and solutions. The 2018 programme focused on plant-based and cultured proteins, personalised nutrition, ingredient innovation, gene-editing for health and sustainability, and food waste reduction, featuring 60 game-changing speakers and the most exciting start-ups on the market. Several companies expressed an interest in QIB research and exchanged business cards for follow up activities.
Year(s) Of Engagement Activity 2018
URL https://futurefoodtechlondon.com/
 
Description Human-based training course in Kenya 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Postgraduate students
Results and Impact A training course was provided covering modules on ethical conduct of human studies and good clinical practice. The training course was tailored to learning needs of the attendees, most of which were planning human studies. The course was attended by academics with different levels of experience from 13 different academic institutions across South East Africa region, many of whom had never met previously. The attendees reported increased knowledge of the subject area and led to new collaborations and joint proposal or studies.
Year(s) Of Engagement Activity 2018
 
Description IFST meeting 
Form Of Engagement Activity A formal working group, expert panel or dialogue
Part Of Official Scheme? No
Geographic Reach Regional
Primary Audience Industry/Business
Results and Impact Presentation about food structure, how it is altered by processing and the nutritional implications. This sparked questions and discussion around processed foods, and media portrayal of nutrition.
Year(s) Of Engagement Activity 2018
 
Description INFOGEST amylase activity working group 
Form Of Engagement Activity A formal working group, expert panel or dialogue
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Postgraduate students
Results and Impact Participation in an expert working group set-up to discuss and reach a consensus regarding best practice for use of amylase with harmonized in vitro digestion models. All working group members encountered similar problems, and different methods were discussed. All agreed on a strategy to test and identify suitable alternatives for digestion studies.
Year(s) Of Engagement Activity 2017
 
Description INFOGEST semi-dynamic model working group 
Form Of Engagement Activity A formal working group, expert panel or dialogue
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Postgraduate students
Results and Impact Participated in discussion and provided expert opinion regarding use of semi-dynamic digestion model for carbohydrate rich foods. This discussion and consensus will influence the recommended protocol for using harmonized digestion models to obtain digestibility data from carbohydrate-rich food in the future
Year(s) Of Engagement Activity 2017
 
Description International Clinical Trial Day 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Study participants or study members
Results and Impact A showcase of clinical trial activities at the Quadram Institute, which stimulated interactions between clinicans, students and the general public. A steady flow of public, research and clincians viewed posters and had informal exchanges. Potential study participants expressed an interest in some of the clinical trials and would consider taking part in a study as a direct result of this engagement event.
Year(s) Of Engagement Activity 2019
 
Description Interview for Feast Norfolk magazine 
Form Of Engagement Activity A magazine, newsletter or online publication
Part Of Official Scheme? No
Geographic Reach Regional
Primary Audience Public/other audiences
Results and Impact Interview for article in Feast Norfolk Magazine aimed at informing the general public about the research happening at Quadram Institute Bioscience.
Year(s) Of Engagement Activity 2019
 
Description London Allied Health Professionals research conference 
Form Of Engagement Activity A formal working group, expert panel or dialogue
Part Of Official Scheme? No
Geographic Reach Regional
Primary Audience Professional Practitioners
Results and Impact Spoke to about 100 allied health professional on my experiance of research in clinical practice
Year(s) Of Engagement Activity 2019
 
Description Mail on Sunday article on fake foods 
Form Of Engagement Activity A magazine, newsletter or online publication
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Public/other audiences
Results and Impact Commented on a range of food myths that the article was trying to get a more balanced scientific view of, including the issue of coconut oil and health.
Year(s) Of Engagement Activity 2018
URL https://www.dailymail.co.uk/health/article-6450123/How-fake-food-news-putting-risk.html
 
Description NHS sector teacher & adviser CPD 
Form Of Engagement Activity Participation in an open day or visit at my research institution
Part Of Official Scheme? No
Geographic Reach Regional
Primary Audience Undergraduate students
Results and Impact Career path overview presentation to showcase opportunities at the Quadram Institute
Year(s) Of Engagement Activity 2019
 
Description Norwich Science Festival 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach Regional
Primary Audience Public/other audiences
Results and Impact Stands at Science Festival with interactive exercises and they learned about food, how to use a microscope etc.
Year(s) Of Engagement Activity 2018
 
Description Product Scoping Workshop 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Industry/Business
Results and Impact 11 people participated in an workshop facilitated by food industry with the aim of developing product concepts for new food ingredients.This led to lots of discussion and thinking about products from consumer points of view.
Year(s) Of Engagement Activity 2019
 
Description Public lecture and Discussion Eaton Summer Programme 
Form Of Engagement Activity A talk or presentation
Part Of Official Scheme? No
Geographic Reach Local
Primary Audience Public/other audiences
Results and Impact Public lecture and discussion session as part of the Eaton Summer Programme in Norwich in August 2018. Talk entitled "Are your eyes bigger than your belly? The science behind controlling digestion and reducing appetite"
Aimed to educate the public on the role of food structure on digestion and health outcomes. To inform of the developments with the new Quadram Institute aims and research objectives. Enter into a discussion with the audience regarding the health benefits of certain foods and the role of processing, preparation and structure on nutrient availability.
Year(s) Of Engagement Activity 2018
 
Description Royal Norfolk Show 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Public/other audiences
Results and Impact Royal Norfolk Show. The Royal Norfolk Show is the largest two-day agricultural show in the country. Hosted by the Royal Norfolk Agricultural Association to promote the image, understanding and prosperity of agriculture and the countryside, the show has been part of the fabric of Norfolk since 1847.
Year(s) Of Engagement Activity 2019
URL https://royalnorfolkshow.rnaa.org.uk/
 
Description STFC Food Network 2.0 Steering commitee 
Form Of Engagement Activity A formal working group, expert panel or dialogue
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Industry/Business
Results and Impact I sit on the steering commitee for the STFC food network 2.0 grant, bringing together STFC facilties and expertise with food and nutrition acadmics and industry partners for innovative projects. In this role I influence the funding directions and decision making for food industry-academia collaborations covering ~700 members.
Year(s) Of Engagement Activity 2020
URL https://www.stfcfoodnetwork.org/
 
Description Visit to Norway to talk to opinion makes about Nutrition 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Industry/Business
Results and Impact Talk to 15 Norwegian opinion leaders about the role of Nutrition in the prevention of non communicable disease highlighting my research
Year(s) Of Engagement Activity 2019
 
Description Visit with Norfolk's Lord-Lieutenant 
Form Of Engagement Activity Participation in an open day or visit at my research institution
Part Of Official Scheme? No
Geographic Reach Local
Primary Audience Other audiences
Results and Impact Visit by Norfolk's Lord-Lieutenant to discuss research at the John Innes Centre and Quadram Institute BIoscience
Year(s) Of Engagement Activity 2019
 
Description Wageningen European Study trip 2020 
Form Of Engagement Activity Participation in an open day or visit at my research institution
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Postgraduate students
Results and Impact A series of presentations and exchanges of ideas with visitors from Wageningen university, which helped to identify joint interest and stimulated international knowledge exchange that may lead to future opportunities such as exchange visits.
Year(s) Of Engagement Activity 2020
 
Description Westminster Health Forum Keynote Seminar: Improving diabetes outcomes 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Policymakers/politicians
Results and Impact The meeting was a review and discussion about diabetes care policy. Own views about how science can influence policy were changed - the needs of diabetes patients are so urgent that the policy and practice is changes before the science. This will impact on future pathways to impact plans for research with applications in diabetes care.
Year(s) Of Engagement Activity 2019
 
Description You tube video Food structure, colloid and digestion 
Form Of Engagement Activity A broadcast e.g. TV/radio/film/podcast (other than news/press)
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Media (as a channel to the public)
Results and Impact You tube video describing the research done in the group to inform the wider public about the scope and impacts of our research and also to provide information to industry and other stakeholders who may want to collaborate
Year(s) Of Engagement Activity 2018
URL https://www.youtube.com/watch?v=e7aMpnps4-Q
 
Description Youtube video on nutrient release from legumes 
Form Of Engagement Activity A broadcast e.g. TV/radio/film/podcast (other than news/press)
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Public/other audiences
Results and Impact Youtube video describing the importance and nutritional potential of legumes. 142 views and 8 likes so far.
Year(s) Of Engagement Activity 2018
URL https://www.youtube.com/watch?v=0J2gwKw5tkY