Digestion in the Upper GI Tract
Lead Research Organisation:
Quadram Institute
Department Name: UNLISTED
Abstract
Abstracts are not currently available in GtR for all funded research. This is normally because the abstract was not required at the time of proposal submission, but may be because it included sensitive information such as personal details.
Technical Summary
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.
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.
Planned Impact
unavailable
Organisations
- Quadram Institute (Lead Research Organisation)
- PepsiCo (Collaboration)
- NHS England (Collaboration)
- Quadram Institute Bioscience (Collaboration)
- UNIVERSITY OF NOTTINGHAM (Collaboration)
- University of Warmia and Mazury in Olsztyn (Collaboration)
- NORFOLK COUNTY COUNCIL (Collaboration)
- Sainsbury Laboratory (Collaboration)
- KASETSART UNIVERSITY (Collaboration)
- Teagasc (Collaboration)
- IMPERIAL COLLEGE LONDON (Collaboration)
- University of East Anglia (Collaboration)
- University of Lincoln (Collaboration)
- UNIVERSITY OF OXFORD (Collaboration)
- Quality Health Limited (Collaboration)
- Norwich Research Park (Collaboration)
- John Innes Centre (Collaboration)
- UNIVERSITY OF BIRMINGHAM (Collaboration)
- UNIVERSITY OF LEEDS (Collaboration)
- University of Leuven (Collaboration)
- Norwich City Council (Collaboration)
- EARLHAM INSTITUTE (Collaboration)
Publications
Aji GK
(2019)
Salivary a-Amylase Activity and Starch-Related Sweet Taste Perception in Humans.
in Chemical senses
Bajka BH
(2023)
Enhanced secretion of satiety-promoting gut hormones in healthy humans after consumption of white bread enriched with cellular chickpea flour: A randomized crossover study.
in The American journal of clinical nutrition
Bashllari R
(2023)
Cyanidin-3-O-glucoside protects intestinal epithelial cells from palmitate-induced lipotoxicity.
in Archives of physiology and biochemistry
Boehm M
(2019)
A method for developing structure-rheology relationships in comminuted plant-based food and non-ideal soft particle suspensions
in Food Hydrocolloids
Brodkorb A
(2019)
INFOGEST static in vitro simulation of gastrointestinal food digestion.
in Nature protocols
Butterworth PJ
(2022)
Enzyme kinetic approach for mechanistic insight and predictions of in vivo starch digestibility and the glycaemic index of foods.
in Trends in food science & technology
Cai M
(2023)
Cell wall matrices in chickpeas and their effects on starch digestion and postprandial metabolism
in Proceedings of the Nutrition Society
Cañas S
(2020)
Effect of cooking, 24 h cold storage, microwave reheating, and particle size on in vitro starch digestibility of dry and fresh pasta.
in Food & function
Colosimo R
(2021)
Comparison of the behavior of fungal and plant cell wall during gastrointestinal digestion and resulting health effects: A review
in Trends in Food Science & Technology
| 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 |
| Title | Science Animation of Type 1 Resistant Starch |
| Description | This is an animation created to explain type 1 resistant starch to a general audience. |
| Type Of Art | Film/Video/Animation |
| Year Produced | 2021 |
| Impact | Viewers reported understanding Type 1 Resistant starch better after viewing the animation. The animation has not yet been widely distributed, but currently features on the 'PulseON' website. |
| URL | https://www.pulseon.uk/ |
| Description | This research is still ongoing. Findings and progress against key milestones is reported against each objective below: *****2.1A Analysis of starch chain length distribution of a new set of starch synthase IIIa (ssIIIa) wheat mutants carrying loss-of-function alleles in 1, 2, or 3 copies of ssIIIa homoeologues (gene copies) has revealed interesting gene dosage effects which could be used for fine-tuning starch properties. Elevated levels of resistant starch in the triple mutant suggest it may be useful for wheat breeding applications, thus, we examined thermal characteristics of its starch using differential scanning calorimetry, and found these differed from the sibling control. These findings have been published in a research article submitted to Scientific Reports (Fahy et al., 2022). *****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. We have recently shown that this interaction between soluble and insoluble fibre also significantly modulates lipid digestion in vitro. 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 and to support a BBSRC response mode application. The work on phytosterols was inconclusive, and the mechanisms underpinning our hypothesis based on previous results could not be substantiated. 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. This is revealing some previously unknown interactions between fatty acid soaps and bile micelles. A collaboration with Kings College London showed revealed some insights into changes in the morphology of micelles during simulated lipid digestion (Pabois et al. 2021). Thus we undertook a collaboration with the Diamond Light Sources / Rutherford Appleton Laboratory to undertake some X-ray scattering experiments. There were delayed due to Covid, but recently took place remotely and the results have been analysed and show that the presence of calcium led the formation of mixed micelles with highly contrasting core-shell structures, suggesting increased stability, and reduced bile reabsorption, giving further mechanistic insight into the role of calcium in bile salt elimination and subsequent impact on serum cholesterol levels. This work was taken forward in collaboration with UEA to study the interaction between model soluble fibres, bile salts and the delivery of poorly soluble bioactives. Whilst these interactions are thought to retard lipid digestion, in terms of bioactive delivery, these interactions appeared to enhance the solubility of these compounds and potentially improve their delivery (https://doi.org/10.1016/j.colsurfb.2022.113044). *****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 (DGM) 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. A comparative study of chickpea and durum wheat recently was published (Edwards et al 2021 Nature Foods https://doi.org/10.1038/s43016-021-00230-y) and used the DGM in combination with simpler enzyme-kinetic studies to investigate the digestive breakdown and starch release from cooked chickpeas (legumes) and wheat (cereals) through simulated upper GI digestion. Differences in dietary fibre structure and cell wall type were found to give rise to different susceptibility to mechanical breakdown and consequently starch release. We have also published a study (Food Chemistry, 2023 https://doi.org/10.1016/j.foodchem.2022.134538 ) in which the in vitro digestion methods were applied to study the protein digestion and bioaccessibility from breads enriched with cellular structures. The amino acid release observed in vitro was strongly correlated to the human serum amino acid responses observed in healthy humans after consuming the same test breads, thereby demonstrating the relevance of the in vitro digestion methodologies and fibre structures to protein quality. In collaboration with Zhejiang Gongshang University in China, we have been studying how the physical properties of lipid emulsions influence protein aggregation and gelation during gastric digestion. The lipid particle size is important for the formation of gel structure in the stomach, which in turn controls the rate at which protein and lipid is emptied from the stomach. This work was published in Food Hydrocolloids (https://doi.org/10.1016/j.foodhyd.2021.107278). This work was developed further to study alternative protein sources and investigate the aggregation and gelation behaviour of soy milk alternatives during in vitro gastric digestion. Native soy milk also appeared to form gelled structures as the pH in the stomach passed through the isoelectric region of the main soy proteins, many of which would float to the top of the stomach doue to the encapsulation of lipid (see above). This significantly delayed gastric emptying of protein from the gastric compartment. A particular issue with plant-based milk alternatives is that they are often fortified with Calcium which leads to aggregation and instability in the product. Therefore polymeric stabilisers (gums) are often added to chemically and physically stabilise the product. We investigated the impact of these stabilisers on protein digestion and emptying kinetics. We showed that high molecular weight polymers with an electrostatic compatibility with the soy proteins, could disrupt the protein aggregation, leading to the formation of much smaller particles. These particles also excluded lipids, so the particles would sediment, and were small enough to be emptied, leading to rapid emptying of protein from the gastric phase. In fact the protein emptying profile could be finely tuned by varying the molecular weight and charge of the polymer used. This potentially impact the formulation of plant-based foods to facilitate appropriate protein delivery kinetics to aid muscle synthesis or reduce lean muscle mass loss (sarcopaenia). This work was recently published in food hydrocolloids (https://doi.org/10.1016/j.foodhyd.2022.107875) In collaboration with Kasetsart University, Thailand, we revealed the mechanisms by with polyphenols from Artimesia were released during digestion identifying nine individual polyphenols with high bioaccessibility (DOI 10.3390/foods12050949). Further work studied the interaction with food components and is currently under review. A collaboration with Zheijang Gongshang University in Hangzhou has been investigating the impact of food viscosity on gastric emptying rates. One article has been published (DOI 10.1016/j.foodhyd.2022.108410 ) and another is under review which studied the effects of modifying the viscosity of meals with food biopolymers and found critical viscosities which appeared to have a significant effect on gastric emptying. This could have significant impact on food design to develop foods with high satiating properties. *****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 been completed and analysis of samples is under way. Good progress has been made with analyses of bloods and gastric and, duodenal and ileal content. Main findings relating to the effects of cellular structure on blood glucose, insulin and gut hormones and the underlying upper-gut-mediated mechanisms are emerging from the analyses conducted so far, and a manuscript is in preparation. |
| Exploitation Route | How outcomes might be taken forward and used by others: ***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 from in vitro digestion studies were instrumental to the design of Type 1 resistant starch bread rolls with low glycaemic properties, and continues to inform decision-making about rational design of food product prototypes co-created with food industry as part of a translation research project (Edwards; BB/PO23835/1). The growing evidence that cellular structure in food impacts on gut hormone responses are relevant to the design of foods with enhanced fullness. These insights have been shared with companies from the agri-food sector and with nutritionist and dieticians through conference presentations, industry visits and showcase events, including the Food Innovation Cluster, Nutrition society winter meeting, KTN meeting, leading to follow-up exchanges with specific companies. ***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. Research team members have also participated in international ring trials working towards further advances in protocols for studying digestion in vitro, and are contributing to manuscripts in preparation. The protocols developed thus far can be used to test product prototypes developed for commercial use and to predict nutritional and/or metabolic responses. These methods have been used to deliver outcomes associated with other BBSRC awards (BB/PO23835/1; BB/L025566/1) and for food companies through collaboration or consultancy work. Furthermore, a novel optical microscopy approach for studying starch granule morphology in cells in situ, developed at QIB was published, which has already benefited a number of projects to understand the mechanisms underpinning starch digestion in plant-based foods (Parker et al. (2020) Starch:Starke). The fibre-bile interactions are being explored further through new collaborations on seed mucilage such as that from chia and basil which are emerging health promoting food ingredients due to their observed impact on satiety and reduced glycaemic response. The hypotheses around fibre structure and functionality are leading to new ideas about exploiting the complex matrix structure of these seeds to maximise the impact of the mucilage on upper GI tract digestion. These projects are being developed as part of a secondment (Co-I Wilde) to Kasetsart University, Thailand, funded by Kasetsart University. |
| Sectors | Agriculture Food and Drink Education Healthcare Pharmaceuticals and Medical Biotechnology |
| Description | The findings on food structure breakdown during upper-gut digestion has provided mechansitic underpinning enabling the evidence-led development of healthier food ingredients,. The most advanced example of progression towards impact is development of PulseON whole cell flours, which are being pursued through commercial development via PulseON Foods Ltd. |
| First Year Of Impact | 2024 |
| Sector | Agriculture, Food and Drink,Education |
| Impact Types | Societal |
| Description | First funding round of the Ripen Hub |
| Geographic Reach | National |
| Policy Influence Type | Influenced training of practitioners or researchers |
| Impact | Enhancing academic industrial partnership working |
| URL | https://www.ripenhub.co.uk/ |
| Description | QIB response to World Health Organization consultation on new draft guideline - Carbohydrate intake for adults and children. |
| Geographic Reach | Multiple continents/international |
| Policy Influence Type | Contribution to a national consultation/review |
| Description | Second Funding round of the Ripen Hub |
| Geographic Reach | National |
| Policy Influence Type | Influenced training of practitioners or researchers |
| Impact | Enhanced academic industrial partnership working |
| URL | https://www.ripenhub.co.uk/ |
| 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 | AGEing and NuTrition Sensing (AGENT) |
| Amount | £196,853 (GBP) |
| Funding ID | BB/W018381/1 |
| Organisation | Biotechnology and Biological Sciences Research Council (BBSRC) |
| Sector | Public |
| Country | United Kingdom |
| Start | 02/2022 |
| End | 02/2024 |
| 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 | BBSRC Institute Strategic Programme: Delivering Sustainable Wheat (DSW) Partner Grant |
| Amount | £734,562 (GBP) |
| Funding ID | BB/X018849/1 |
| Organisation | Biotechnology and Biological Sciences Research Council (BBSRC) |
| Sector | Public |
| Country | United Kingdom |
| Start | 03/2023 |
| End | 03/2028 |
| Description | BBSRC Institute Strategic Programme: Food Microbiome and Health (FMH) Partner grant |
| Amount | £1,113,575 (GBP) |
| Funding ID | BB/X018857/1 |
| Organisation | Biotechnology and Biological Sciences Research Council (BBSRC) |
| Sector | Public |
| Country | United Kingdom |
| Start | 03/2023 |
| End | 03/2028 |
| Description | Effect of grain composition and particle size on digestibility and glycemic response to sweet bakery |
| Amount | £111,569 (GBP) |
| Funding ID | BB/W510440/1 |
| Organisation | Biotechnology and Biological Sciences Research Council (BBSRC) |
| Sector | Public |
| Country | United Kingdom |
| Start | 05/2022 |
| End | 09/2026 |
| Description | John Innes Centre KEC fund |
| Amount | £50,000 (GBP) |
| Organisation | John Innes Centre |
| Sector | Academic/University |
| Country | United Kingdom |
| Start | 03/2019 |
| End | 11/2019 |
| Description | OIRC RIPEN Innovation Hub Progression Award: Imaging the Bacterial Disassembly of Legume Cells |
| Amount | £19,844 (GBP) |
| Organisation | Biotechnology and Biological Sciences Research Council (BBSRC) |
| Sector | Public |
| Country | United Kingdom |
| Start | 09/2023 |
| End | 04/2024 |
| 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 | Type 1 Resistant Starch: A journey through the gut |
| Amount | £35,920 (GBP) |
| Funding ID | 2437102 |
| Organisation | Biotechnology and Biological Sciences Research Council (BBSRC) |
| Sector | Public |
| Country | United Kingdom |
| Start | 09/2020 |
| End | 09/2025 |
| 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 | Norwich Institute for Sustainable Development |
| Organisation | Earlham Institute |
| Country | United Kingdom |
| Sector | Academic/University |
| PI Contribution | Research expertise in food and nutrition |
| Collaborator Contribution | Knowledge and research discipline expertise, experience in policy advisory work, cross-disciplinary communication and outreach and impact |
| Impact | Youtube video Website |
| Start Year | 2021 |
| Description | Norwich Institute for Sustainable Development |
| Organisation | John Innes Centre |
| Country | United Kingdom |
| Sector | Academic/University |
| PI Contribution | Research expertise in food and nutrition |
| Collaborator Contribution | Knowledge and research discipline expertise, experience in policy advisory work, cross-disciplinary communication and outreach and impact |
| Impact | Youtube video Website |
| Start Year | 2021 |
| Description | Norwich Institute for Sustainable Development |
| Organisation | Norwich Research Park |
| Country | United Kingdom |
| Sector | Private |
| PI Contribution | Research expertise in food and nutrition |
| Collaborator Contribution | Knowledge and research discipline expertise, experience in policy advisory work, cross-disciplinary communication and outreach and impact |
| Impact | Youtube video Website |
| Start Year | 2021 |
| Description | Norwich Institute for Sustainable Development |
| Organisation | Quadram Institute Bioscience |
| Country | United Kingdom |
| Sector | Academic/University |
| PI Contribution | Research expertise in food and nutrition |
| Collaborator Contribution | Knowledge and research discipline expertise, experience in policy advisory work, cross-disciplinary communication and outreach and impact |
| Impact | Youtube video Website |
| Start Year | 2021 |
| Description | Norwich Institute for Sustainable Development |
| Organisation | The Sainsbury Laboratory |
| Country | United Kingdom |
| Sector | Academic/University |
| PI Contribution | Research expertise in food and nutrition |
| Collaborator Contribution | Knowledge and research discipline expertise, experience in policy advisory work, cross-disciplinary communication and outreach and impact |
| Impact | Youtube video Website |
| Start Year | 2021 |
| Description | Norwich Institute for Sustainable Development |
| Organisation | University of East Anglia |
| Department | Climate Research Unit |
| Country | United Kingdom |
| Sector | Academic/University |
| PI Contribution | Research expertise in food and nutrition |
| Collaborator Contribution | Knowledge and research discipline expertise, experience in policy advisory work, cross-disciplinary communication and outreach and impact |
| Impact | Youtube video Website |
| Start Year | 2021 |
| Description | Norwich Institute for Sustainable Development |
| Organisation | University of East Anglia |
| Department | Tyndall Centre |
| Country | United Kingdom |
| Sector | Academic/University |
| PI Contribution | Research expertise in food and nutrition |
| Collaborator Contribution | Knowledge and research discipline expertise, experience in policy advisory work, cross-disciplinary communication and outreach and impact |
| Impact | Youtube video Website |
| Start Year | 2021 |
| Description | Norwich Institute of Healthy Ageing |
| Organisation | Earlham Institute |
| Country | United Kingdom |
| Sector | Academic/University |
| PI Contribution | Contributing with research expertise on food, gut and health which is relevant to the central mission of the institute. |
| Collaborator Contribution | Participated in launch and kick off events and presented overview of QIB research and facilities, |
| Impact | Two events have been held, website launched and open-lines of communication established. The institute launched recently, so it is too early to report outputs and ouctomes. This is a multi-disciplinary collaboration spanning bioscience, social science, public health and integrating regional authorities, industry and health care. |
| Start Year | 2020 |
| Description | Norwich Institute of Healthy Ageing |
| Organisation | John Innes Centre |
| Country | United Kingdom |
| Sector | Academic/University |
| PI Contribution | Contributing with research expertise on food, gut and health which is relevant to the central mission of the institute. |
| Collaborator Contribution | Participated in launch and kick off events and presented overview of QIB research and facilities, |
| Impact | Two events have been held, website launched and open-lines of communication established. The institute launched recently, so it is too early to report outputs and ouctomes. This is a multi-disciplinary collaboration spanning bioscience, social science, public health and integrating regional authorities, industry and health care. |
| Start Year | 2020 |
| Description | Norwich Institute of Healthy Ageing |
| Organisation | NHS England |
| Country | United Kingdom |
| Sector | Public |
| PI Contribution | Contributing with research expertise on food, gut and health which is relevant to the central mission of the institute. |
| Collaborator Contribution | Participated in launch and kick off events and presented overview of QIB research and facilities, |
| Impact | Two events have been held, website launched and open-lines of communication established. The institute launched recently, so it is too early to report outputs and ouctomes. This is a multi-disciplinary collaboration spanning bioscience, social science, public health and integrating regional authorities, industry and health care. |
| Start Year | 2020 |
| Description | Norwich Institute of Healthy Ageing |
| Organisation | Norfolk County Council |
| Country | United Kingdom |
| Sector | Public |
| PI Contribution | Contributing with research expertise on food, gut and health which is relevant to the central mission of the institute. |
| Collaborator Contribution | Participated in launch and kick off events and presented overview of QIB research and facilities, |
| Impact | Two events have been held, website launched and open-lines of communication established. The institute launched recently, so it is too early to report outputs and ouctomes. This is a multi-disciplinary collaboration spanning bioscience, social science, public health and integrating regional authorities, industry and health care. |
| Start Year | 2020 |
| Description | Norwich Institute of Healthy Ageing |
| Organisation | Norwich City Council |
| Country | United Kingdom |
| Sector | Public |
| PI Contribution | Contributing with research expertise on food, gut and health which is relevant to the central mission of the institute. |
| Collaborator Contribution | Participated in launch and kick off events and presented overview of QIB research and facilities, |
| Impact | Two events have been held, website launched and open-lines of communication established. The institute launched recently, so it is too early to report outputs and ouctomes. This is a multi-disciplinary collaboration spanning bioscience, social science, public health and integrating regional authorities, industry and health care. |
| Start Year | 2020 |
| Description | Norwich Institute of Healthy Ageing |
| Organisation | Quadram Institute Bioscience |
| Country | United Kingdom |
| Sector | Academic/University |
| PI Contribution | Contributing with research expertise on food, gut and health which is relevant to the central mission of the institute. |
| Collaborator Contribution | Participated in launch and kick off events and presented overview of QIB research and facilities, |
| Impact | Two events have been held, website launched and open-lines of communication established. The institute launched recently, so it is too early to report outputs and ouctomes. This is a multi-disciplinary collaboration spanning bioscience, social science, public health and integrating regional authorities, industry and health care. |
| Start Year | 2020 |
| Description | Norwich Institute of Healthy Ageing |
| Organisation | University of East Anglia |
| Department | Health & Social Care Partners |
| Country | United Kingdom |
| Sector | Charity/Non Profit |
| PI Contribution | Contributing with research expertise on food, gut and health which is relevant to the central mission of the institute. |
| Collaborator Contribution | Participated in launch and kick off events and presented overview of QIB research and facilities, |
| Impact | Two events have been held, website launched and open-lines of communication established. The institute launched recently, so it is too early to report outputs and ouctomes. This is a multi-disciplinary collaboration spanning bioscience, social science, public health and integrating regional authorities, industry and health care. |
| Start Year | 2020 |
| Description | Norwich Institute of Healthy Ageing |
| Organisation | University of East Anglia |
| Country | United Kingdom |
| Sector | Academic/University |
| PI Contribution | Contributing with research expertise on food, gut and health which is relevant to the central mission of the institute. |
| Collaborator Contribution | Participated in launch and kick off events and presented overview of QIB research and facilities, |
| Impact | Two events have been held, website launched and open-lines of communication established. The institute launched recently, so it is too early to report outputs and ouctomes. This is a multi-disciplinary collaboration spanning bioscience, social science, public health and integrating regional authorities, industry and health care. |
| Start Year | 2020 |
| 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 | Tara Grauwet KU Leuven |
| Organisation | University of Leuven |
| Country | Belgium |
| Sector | Academic/University |
| PI Contribution | Technical expertise on in vitro lipid digestion and confocal microscopy |
| Collaborator Contribution | Funding from fellowship to visit and conduct collaborative research on the role pf pectin on lipid digestion. |
| Impact | Visits have been postponed due to the Covid-19 pandemic. Currently discussion activities and timelines for future visit. |
| Start Year | 2020 |
| 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 |
| Title | Foodstuffs having improved digestion properties |
| Description | Methods to increase the resistant starch content of peas through combined genomics and processing |
| IP Reference | GB2014104.0 |
| Protection | Patent application published |
| Year Protection Granted | 2020 |
| Licensed | No |
| Impact | The discovery has led to several industrial interactions to further develop the discovery in terms of aiding the development of new food ingredients. This has led to a UKRI super follow on fund application to accelerate exploitation, and specific confidential discussions with individual companies to potentially license the IP towards ingredient development. |
| Title | MEDIUM/LOW GLYCAEMIC INDEX PRODUCTS AND METHODS |
| Description | The invention relates to a process comprising (a) providing a quantity of plant material; (b) heating the material of (a) in aqueous medium to a temperature of 75 to 105 ºC; (c) physically disrupting the material of (b); (d) processing the physically disrupted material of (c) to enrich for cells and/or cell clusters; and (e) drying the material of (d). The invention also relates to a product, which comprises at least 30% or more intact plant cells, which comprises 15% or less water by weight, which has a particle size in the range 75 - 500 µm, characterised in that the product comprises at least 30% resistant starch as a proportion of total starch. The invention also relates to foodstuffs. |
| IP Reference | WO2019155190 |
| Protection | Patent application published |
| Year Protection Granted | 2019 |
| Licensed | No |
| Impact | It is still too early to report on any impact, but progress has been made in identifying potential food products that could be developed using the novel legume powder ingredient. |
| Title | SATIETY PROMOTING COMPOSITIONS, FOODSTUFFS AND METHODS OF PRODUCTION THEREOF |
| Description | A dietary composition and methods of producing the same wherein the fibre structure of said composition influences enteroendocrine-mediated appetite regulation. Characterised in that said composition includes intact cells from at least one legume. |
| IP Reference | WO2023233135 |
| Protection | Patent / Patent application |
| Year Protection Granted | 2023 |
| Licensed | Yes |
| Impact | It is too early to disclose impacts |
| Title | The effect of chickpea structures on glucose response and appetite regulation |
| Description | Chickpea meals with contrasting microstructures used to probe how intestinal contents alters the metabolic responses and appetite regulation in healthy participants. This is fundamental research aimed at advancing understanding of food structure, digestion, nutrition and health, and was funded by BBSRC. |
| Type | Preventative Intervention - Nutrition and Chemoprevention |
| Current Stage Of Development | Initial development |
| Year Development Stage Completed | 2023 |
| Development Status | Under active development/distribution |
| Clinical Trial? | Yes |
| Impact | It is too early to report on impacts, but one application would be to use the findings to inform the design of food structures for optimal metabolic/appetite control. The study has also provided unique samples of digesta which are being used to advance knowledge through further fundamental research studies. |
| Description | Annual Pharmacy Department Research Day (UEA) |
| 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 | Postgraduate students |
| Results and Impact | Presented a poster on 'structural heterogeneities of starch hydrogels in the gastrointestinal tract' to the Pharmacy Department |
| Year(s) Of Engagement Activity | 2020 |
| 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 | BBC The Food Chain Interview |
| 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 | Interviewed about the improtance of starch for health by the BBC world service podcast 'The Food Chain', broadcast globally through the BBC World Service network |
| Year(s) Of Engagement Activity | 2021,2022 |
| URL | https://www.bbc.co.uk/programmes/p028z2z0 |
| Description | Beans as a Vehicle for Transforming Food System Outcomes |
| Form Of Engagement Activity | Participation in an activity, workshop or similar |
| Part Of Official Scheme? | No |
| Geographic Reach | National |
| Primary Audience | Postgraduate students |
| Results and Impact | Co-convened by Beans is How, the University of Oxford, ECI, AFN Network+ and BeanMeals, this two day summit gathered an international group of researchers and stakeholders to highlight pulses as an exemplary solution for achieving net zero and other environmental goals, and dietary and other socioeconomic goals. It will brought together the vision of how a shift towards more bean-based diets can help attain these goals and with the best methodology practices on how to achieve it. A presentation on the metabolic benefits of incorporation of pulseon whole cell legume flours into everyday food products led to discussion and greater awareness of how processing of legumes is also important in orded to maximise the health cobenefts of the transition to netzero. |
| Year(s) Of Engagement Activity | 2023 |
| Description | British Nutrition Foundation Annual Lecture |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Public/other audiences |
| Results and Impact | Presented an update on personalised nutrition to stimulate debated |
| Year(s) Of Engagement Activity | 2021 |
| URL | https://www.nutrition.org.uk/training-and-events/conference-recordings/#:~:text=The%20British%20Nutr... |
| Description | CBC Wellness Lecture |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Professional Practitioners |
| Results and Impact | Lunchtime Webinar for Cambridge Bioscience Campus and affiliates as part of their Wellness Webinars Food Structure, appetite and energy intake: can you have your cake and eat it |
| Year(s) Of Engagement Activity | 2022 |
| 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 | Career Talk to postgraduate researchers |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | National |
| Primary Audience | Postgraduate students |
| Results and Impact | A group of postgraduate and undergraduate students doing courses relevant to food, medicine and health 'attended the online prepsentation, which was a realistic talk about career progression from undergraduate degree to research group leader. The presentation sparked some question and discussion afterwards, and some members of the audience reported that the talk had provided new understanding of this career path. |
| Year(s) Of Engagement Activity | 2020 |
| Description | Daily Mail article |
| Form Of Engagement Activity | A press release, press conference or response to a media enquiry/interview |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Public/other audiences |
| Results and Impact | The Daily Maill published an article in response to a publication in Food Hydrocolloids, which described the use of chickpea PulseON powder to lower glycaemic responses to white bread. When last accessed on 17th feb 2021, the article had 238 shared and 79 comments. The comments provided useful insight into public perception of research. Many readers welcomed healthier white bread, especially for diabetes. Many did not understand the difference between the novel chickpea powder and normal chickpea, besan or gram flour, which are used by many to make bread, but does not offer the same low glycaemic benefits. This insight will be used to adjust future public engagement activities. |
| Year(s) Of Engagement Activity | 2021 |
| URL | https://www.dailymail.co.uk/sciencetech/article-9150829/White-bread-rolls-flour-CHICKPEAS-slashes-bl... |
| Description | Digesting the facts about milk and health |
| Form Of Engagement Activity | Engagement focused website, blog or social media channel |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Public/other audiences |
| Results and Impact | A blog aimed at the general public concerning the health impacts of milk and the fate of milk and milk products during digestion and the impact on nutrient delivery and health and comparison with plant-based "milks". |
| Year(s) Of Engagement Activity | 2021 |
| URL | https://quadram.ac.uk/blogs/how-is-milk-digested/ |
| 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 Lecture Sept 2022 |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Professional Practitioners |
| Results and Impact | Invited to give a public lecture to IFST (Institute of Food Science & Technology) on food structure, appetite and energy intake |
| Year(s) Of Engagement Activity | 2022 |
| 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 |
| 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 | NFOGEST aims at improving the current scientific knowledge on how foods are disintegrated during digestion. This improved knowledge will help the scientific community and the industry to design new foods with improved nutritional and functional properties. INFOGEST was created under a cost Action [FA1005] with the aim to fulfil the need for developing a trans-European network to improve dissemination of critical research findings, develop truly multidisciplinary collaborations and harmonise approaches between groups and discipline areas spanning the main stages of food digestion. After the success of the European action [2011-2015], INFOGEST members has continue working together. INFOGEST is now an international network. The specific objectives of the network are to: compare the existing digestion models, harmonize the methodologies, validate them towards in vivo data and propose guidelines for performing new experiments identify the bioactive components that are released in the gut during food digestion demonstrate the effect of these compounds on human health determine the effect of the matrix structure on the bioavailability of food nutrients and bioactive molecules. Connections between academic partners and industry are strong thanks to the participation to INFOGEST of more than 50 food companies. INFOGEST organizes 2 workshops per year and 1 international conference every two years. Up to now (December 2020) INFOGEST gathers more than 440 research scientists from 45 countries (EU, Argentina, Australia, Canada, New Zealand, USA, Japan). It is open to new participants |
| Year(s) Of Engagement Activity | 2014,2015,2016,2017,2018,2019,2020,2021 |
| URL | https://www.cost-infogest.eu/WORKING-GROUPS |
| 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 | Imperial Lates "Food for Thought" |
| Form Of Engagement Activity | Participation in an activity, workshop or similar |
| Part Of Official Scheme? | No |
| Geographic Reach | Local |
| Primary Audience | Public/other audiences |
| Results and Impact | This was a science outreach week focused on food. If gaave feed back from the general public on our research |
| Year(s) Of Engagement Activity | 2020 |
| URL | https://www.imperial.ac.uk/be-inspired/lates/food-for-thought/ |
| Description | Innovation for Nutrition Outcomes |
| 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 | A learning series to brainstorm innovation for nutrition, with a strong focus on needs of LMICs. Invited participants included a academics from overseas (UK, EU, USA, LMICs especially in Africa, venture capitalists, industries with disruptive technologies, and representatives of other not-for profit organisations). The event spanned over 3 days and featured roundtable and breakout discussion, presentations and pitches from the attendees. The event resulted in change in own perspectives around priorities for nutrition innovation in LMICs. Other participants also reported a change in perceptions/understanding. For example, following a roundtable discussion of challenges in improving nutrition and a pitch on ideas around changing food structure/processing for improved nutrition, others attendees commented that they were not previously aware that so many fundamental concepts in nutrition (bioaccessibility, bioavailablity) were not understood. |
| Year(s) Of Engagement Activity | 2020 |
| 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 | JPI HDHL - Scientific Advisory Board |
| Form Of Engagement Activity | A formal working group, expert panel or dialogue |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Professional Practitioners |
| Results and Impact | Invited to become a member of the Scientific Advisory Board of the EU JPI - A Healthy Diet for a Healthy Life |
| Year(s) Of Engagement Activity | 2023 |
| 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 | MP George Freeman visit to NRP |
| 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 | Policymakers/politicians |
| Results and Impact | Discussion between entrepeneurial researchers and policy-makers on important topics within food and health, and exploration of infrastructure and support building to create an innovation economy. |
| Year(s) Of Engagement Activity | 2023 |
| URL | https://www.linkedin.com/posts/quadram-institute_last-week-george-freeman-mp-minister-for-activity-7... |
| 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 | Mycoprotein blog |
| Form Of Engagement Activity | Engagement focused website, blog or social media channel |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Public/other audiences |
| Results and Impact | Educational blog focussed on recent publications about how mycoprotein influences digestion and promotes health effects |
| Year(s) Of Engagement Activity | 2020 |
| URL | https://quadram.ac.uk/how-mycoprotein-influences-digestion-and-promotes-health-effects/ |
| 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 | NIHA Launch |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | Regional |
| Primary Audience | Postgraduate students |
| Results and Impact | Pecha-Kucha presentation to stimulate interest in the newly launch Norwich Institute for Healthy Ageing, followed by Q&A session. |
| Year(s) Of Engagement Activity | 2020 |
| URL | https://www.norwichresearchpark.com/event/launch-norwich-institute-healthy-aging-niha |
| 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 | 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 | Nutrition Society Lecture |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Professional Practitioners |
| Results and Impact | 500 people listen to my talk on the role of short chain fatty acids on health |
| Year(s) Of Engagement Activity | 2021 |
| URL | https://www.nutritionsociety.org/events/spring-conference-2021-gut-microbiome-and-health |
| Description | Oral presentation by PhD student |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Professional Practitioners |
| Results and Impact | Presentation by PhD student R. Colosimo at International Conference on Food Digestion (ICFD) 2021 on 6-7th May 2021. "The impact of mycoprotein matrix on in vitro carbohydrate digestion: a-amylase diffusion through the fungal cell wall, enzyme entrapment, and physiological significance) |
| Year(s) Of Engagement Activity | 2021 |
| URL | https://www.cost-infogest.eu/ACTIVITIES/Virtual-ICFD-2021 |
| Description | Panel member of the EU JPI PREVNUT Call |
| Form Of Engagement Activity | A formal working group, expert panel or dialogue |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Policymakers/politicians |
| Results and Impact | Invited evaluator and panel member of the EU JPI PREVNUT Call. Joint Programming Initiative 'A Healthy Diet for a Healthy Life' Evaluated and ranked proposals in the above call and prioritized the top proposals for funding. |
| Year(s) Of Engagement Activity | 2020 |
| URL | https://www.healthydietforhealthylife.eu/index.php/call-activities/calls/98-calls-site-restyling/583... |
| Description | Podcast: Processed Food: A load of Baloney? |
| 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 | Science Vs is the award-winning podcast that looks at the science behind issues facing the public and is produced by Gimlet Media and Spotify in New York. The podcast aimed to inspire and raise awareness about processed foods, strcuture and digestion. |
| Year(s) Of Engagement Activity | 2022 |
| URL | https://open.spotify.com/episode/7cWn5a2u1m1B0UD9Nk2smQ |
| Description | Presentation |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Undergraduate students |
| Results and Impact | Launch of the NBI Africa Initiative |
| Year(s) Of Engagement Activity | 2020 |
| URL | https://www.jic.ac.uk/event/biosciences-innovation-promoting-research-excellence-in-africa/#:~:text=... |
| Description | Presentation to Green Plant Foods project |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Industry/Business |
| Results and Impact | Invited to give a presentation on 'Legume cellular flours for healthier processed food' to this working group following a previous presentation at the 8th Dietary Fibre Conference, Leuven in Oct 2022. The presentation spared interesting follow-up questions and led to a request for further work. |
| Year(s) Of Engagement Activity | 2023 |
| Description | Press Release - New flour brings health power of pulses to our daily bread |
| Form Of Engagement Activity | A press release, press conference or response to a media enquiry/interview |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Public/other audiences |
| Results and Impact | Press release folllowing on from a peer-reviewed publication. The press release led to further articles in national and international trade journals including 'food manufacture'; 'food navigator', and 'food ingredients first'. This stimulated requests for further infomation from members of the food industry seeking to find out more about the use of this ingredient for various product applications. |
| Year(s) Of Engagement Activity | 2020 |
| URL | https://quadram.ac.uk/new-flour-health-pulses-bread/#:~:text=Researchers%20from%20the%20Quadram%20In... |
| 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 | STEM for Britain 2020, Westminster, London |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | National |
| Primary Audience | Policymakers/politicians |
| Results and Impact | Presented a poster and discussed science around TILLING for healthier wheat with politicians and other audiences. |
| Year(s) Of Engagement Activity | 2020 |
| URL | https://stemforbritain.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 | Seminar on Pulses (UANDES) |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Postgraduate students |
| Results and Impact | Delivered a seminar entitled Pulses: Structural considerations for functional food design at the 3rd International Symposium in Biopolymers: Food structuring for better nutrition and health. |
| Year(s) Of Engagement Activity | 2021 |
| URL | https://www.uandes.cl/eventos/3rd-international-symposium-in-biopolymers-biop3-food-structuring-for-... |
| Description | Translating science |
| Form Of Engagement Activity | Engagement focused website, blog or social media channel |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Public/other audiences |
| Results and Impact | This initiative was driven by the National Centre for Writing and Norwich Research Park. It paired scientists with writers to translate scientific projects from across the Norwich Research Park into pieces of creative writing which have been launched on a dedicated website. |
| Year(s) Of Engagement Activity | 2021,2022 |
| URL | https://nationalcentreforwriting.org.uk/translatingscience |
| Description | UEA Co-creation Sandpit Event - Innovation, Health and Well-being |
| Form Of Engagement Activity | A formal working group, expert panel or dialogue |
| Part Of Official Scheme? | No |
| Geographic Reach | National |
| Primary Audience | Postgraduate students |
| Results and Impact | The activity aimed to co-create interdisciplinary projects that can only be done through collaboration. There were 70 participants and several teams developed and pitched ideas. Each team involved participants from different background, with a good balance between industry, policy makers, healthcare workers, social scientists, nutritionists etc. Project development and further applications for funding were encouraged. A linked in page has been set up for further networking https://www.linkedin.com/groups/8991208/ After the workshop, some of the new interdisciplinary teams continued to engage and are in the process of applying for further funding to enable the co-created projects to be delivered. |
| Year(s) Of Engagement Activity | 2020 |
| URL | https://www.linkedin.com/groups/8991208/ |
| Description | UK Flour Millers R&D webinar |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | National |
| Primary Audience | Industry/Business |
| Results and Impact | I was invited to give an online nutrition webinar talk on "Improving the glycaemic response to white bread without affecting taste" to about 60 participants representing most of the UK flour milling industry. The audience was composed of technical directors from the UK's largest milling and baking, who have a special interest in developing healthier white bread. The talks were followed by a Q&A session. |
| Year(s) Of Engagement Activity | 2021 |
| 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 | WWF Workshop on food protein shift |
| Form Of Engagement Activity | A formal working group, expert panel or dialogue |
| Part Of Official Scheme? | No |
| Geographic Reach | National |
| Primary Audience | Professional Practitioners |
| Results and Impact | Participated in an Invited Workshop: Co-designing plausible pathways for Food Sector Protein Shift to deliver Transformational Change in the UK |
| Year(s) Of Engagement Activity | 2022 |
| 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 | Undergraduate students |
| Results and Impact | A series of presentations and tours for these undergraduate/masters students of nutrition and health. |
| Year(s) Of Engagement Activity | 2020 |
| 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 | Webinar for Food Innovation Cluster |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | Regional |
| Primary Audience | Industry/Business |
| Results and Impact | Webinar entitled 'PulseON- an ingredient for healthier processed foods' delivered as part of the Food Inspire Series to the Food Innovation Cluster. The webinar reached mainly regional SMEs from the food sector and also included some international audience members. The webinar raised awareness of the new ingredient as well as research capacity at Quadram, and stimulated questions and suggestions for further work. |
| Year(s) Of Engagement Activity | 2022 |
| URL | https://www.foodinnovationbroadland.com/events/food-inspire-series-dr-cathrina-edwards |
| Description | Wellbeing Lecture on food structure and appetite |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | Regional |
| Primary Audience | Other audiences |
| Results and Impact | Webinar for the Healthy Eating - Wellbeing activity for all staff on the Norwich Research Park Food Structure, appetite and energy intake: can you have your cake and eat it ? |
| Year(s) Of Engagement Activity | 2021 |
| 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 |
| Description | iTeams 2022 |
| Form Of Engagement Activity | A formal working group, expert panel or dialogue |
| Part Of Official Scheme? | No |
| Geographic Reach | Local |
| Primary Audience | Postgraduate students |
| Results and Impact | Acting as expert / Mentor for NRP iTeams 2022 competition, to engage with students across NRP to develop commercialisation ideas and strategies for the outputs of scientific research projects |
| Year(s) Of Engagement Activity | 2022 |
| Description | iTeams project |
| Form Of Engagement Activity | A formal working group, expert panel or dialogue |
| Part Of Official Scheme? | No |
| Geographic Reach | Regional |
| Primary Audience | Postgraduate students |
| Results and Impact | A team of five university students are using academc research outputs to develop commercial viable startegies and build industry-university links under the mentorship of an expert. The activity is currently in progress. |
| Year(s) Of Engagement Activity | 2021 |
| URL | https://iteamsonline.org/ |