Mapping the Occurrence and Characteristics of Type 1 Resistant Starch
Lead Research Organisation:
QUADRAM INSTITUTE BIOSCIENCE
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
Resistant starch (RS) encompasses starch that escapes digestion in the upper gastrointestinal tract and is therefore delivered to the colon. RS may have health beneficial effects associated with its low-glycaemic properties and its utilisation by the colonic microbiota. Type 1 RS (‘RS1’) is one of the less widely studied forms of RS and exists within a range of plant-based foods. However, current analytical methodologies for quantifying RS in food are inadequate, particularly for RS1. There is also a limited understanding of where, how and to what extent RS is broken down during digestive transit in vivo, which makes it challenging to interpret and predict the metabolic and physiological consequences of RS consumption. Moreover, the occurrence of RS in food has never been systematically documented.
This research aims to a) provide new understanding of the critical plant material characteristics that are responsible for RS1 occurrence in food, and b) understand its digestion which has consequences for metabolism and gut health.
The objectives are to:
i) Develop new methodologies to quantify the occurrence of RS1 in plant foods.
ii) Identify critical characteristics that are responsible for the presence of RS1 in cooked plant materials.
iii) Examine susceptibility of RS1 to physical/biochemical breakdown during digestive passage.
iv) Evaluate implications of findings from obj. i - iii for using RS1 in the design of functional food products with nutritional benefits and identify future research needs.
Approach: Microscopy techniques and in vitro starch digestibility methods will be purposefully developed and used to screen for RS1 in cooked pulses, potatoes, pseudo-cereals etc., which have contrasting plant material characteristics. Subjecting plant materials to simulated digestive conditions, e.g. based on INFOGEST protocol, will provide insight into the digestive fate of RS1 and potential nutritional implications.
This research aims to a) provide new understanding of the critical plant material characteristics that are responsible for RS1 occurrence in food, and b) understand its digestion which has consequences for metabolism and gut health.
The objectives are to:
i) Develop new methodologies to quantify the occurrence of RS1 in plant foods.
ii) Identify critical characteristics that are responsible for the presence of RS1 in cooked plant materials.
iii) Examine susceptibility of RS1 to physical/biochemical breakdown during digestive passage.
iv) Evaluate implications of findings from obj. i - iii for using RS1 in the design of functional food products with nutritional benefits and identify future research needs.
Approach: Microscopy techniques and in vitro starch digestibility methods will be purposefully developed and used to screen for RS1 in cooked pulses, potatoes, pseudo-cereals etc., which have contrasting plant material characteristics. Subjecting plant materials to simulated digestive conditions, e.g. based on INFOGEST protocol, will provide insight into the digestive fate of RS1 and potential nutritional implications.
Planned Impact
unavailable
People |
ORCID iD |
| Cathrina Edwards (Principal Investigator) |
Publications
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
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
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
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
Edwards C
(2020)
Chemical, physical and glycaemic characterisation of PulseON®: A novel legume cell-powder ingredient for use in the design of functional foods
in Journal of Functional Foods
| Title | PulseON logo |
| Description | Graphical design logo for PulseON |
| Type Of Art | Artwork |
| Year Produced | 2019 |
| Impact | Has been used on product concepts and engagement with industry and the public to support communication of the inrgedienmt concept. Consumer feedback was positive and many reported that to them the artwork symbolized health, beans and energy. |
| 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 | Resistant starch is defined as starch which escapes digestion in the upper gut and enters the colon. We have found that different methods used to quantify resistant starch in food products give vastly different results. The amount of resistant starch that is determined analytically depends not only on the method used but also on how the sample is prepared for analysis. There are also major discrepancies between the amount of starch that is detected by analytical methods and the amount of starch that escapes simulated digestion through the upper-gut. Furthermore, the fermentation of resistant starch by the colonic microbiota depends on the structural properties of the resistant starch. We have found that materials rich in Type 1 resistant starch are fairly resistant to simulate digestions the upper gut, however the analytical resistant starch method gives a lower value for resistant starch. New analytical methodologies have recently been published and we will want to include these in the comparisons. The implication for functional food design is that we can alter the proportion of resistant starch, but it is unclear how this will translate onto the food label. |
| Exploitation Route | A manuscript is in preparation which will provide new perspectives on resistant starch in food. This is expected to prompt some discussion around definitions and quantification of resistant starch in food analysis. The findings will help to unravel the physiological effects of resistant starch and the nutritional impact of different starch sources. We are already using the knowledge gained from these studies to inform the development of new functional food ingredients and products with enhanced levels of resistant starch. The findings also have implications for interpretation of the effects of fibre on the microbiome and on health, as some analytical methods for quantification of fibre include resistant starch. New methods and approach for quantification of resistant starch will also be important for current crop-improvement projects that focus on enhancing resistant starch in wheat and other staple foods. |
| Sectors | Agriculture Food and Drink Healthcare Manufacturing including Industrial Biotechology |
| Description | This work has contributed to the nucleation of a new research area, with plant cells as a source or Type1 resistant starch, being pursued by several international research groups and reviews written on the subject. Contributed to the development of methodologies and concepts underpinning the development of PulseON healthy food ingredient technology, which has potential to lead to societal and commercial impact beyond the project end. |
| First Year Of Impact | 2023 |
| Sector | Agriculture, Food and Drink,Education |
| Description | Human studies training course |
| Geographic Reach | Africa |
| Policy Influence Type | Influenced training of practitioners or researchers |
| Impact | Provided training in conduct of clinical studies and related ethical issues. Course participants have directly used training materials provided to develop new study protocols and have reported new collaborations. |
| Description | Review of Fibre Terminology/Ontology |
| Geographic Reach | Multiple continents/international |
| Policy Influence Type | Contribution to a national consultation/review |
| Description | TransformingNutrition Science for Better Health - A joint Wellcome -WHO consultation |
| Geographic Reach | Multiple continents/international |
| Policy Influence Type | Contribution to a national consultation/review |
| Description | BBSRC GCRF Impact Acceleration Account |
| Amount | £50,000 (GBP) |
| Funding ID | BB/GCRF-IAA/24 |
| Organisation | Biotechnology and Biological Sciences Research Council (BBSRC) |
| Sector | Public |
| Country | United Kingdom |
| Start | 12/2016 |
| End | 06/2017 |
| Description | BBSRC Global Challenge Research Fund Impact Acceleration Account Extension Award 2017 |
| Amount | £250,000 (GBP) |
| Funding ID | BB/GCRF-IAA/17/24 |
| Organisation | Biotechnology and Biological Sciences Research Council (BBSRC) |
| Sector | Public |
| Country | United Kingdom |
| Start | 11/2017 |
| End | 02/2018 |
| 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 | 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 | 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 |
| Title | PulseON |
| Description | A graphical design and trademark for PulseON - a new functional food ingredient. |
| IP Reference | |
| Protection | Trade Mark |
| Year Protection Granted | 2019 |
| Licensed | No |
| Impact | The trademark is already being used to aid communication with consumers/industry, but it is too early to report on the impact of this. |
| 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 |
| Company Name | Pulseon Food Ingredients Limited |
| Description | PulseON Foods develops and supplies a patented, nutrient-rich pulse-based ingredient for use in various food products, supporting gut health and popular trends such as clean-label and plant-based eating. |
| Year Established | 2024 |
| Impact | It is too early to comment on impact, as the company is still awaiting final sign-off on IP rights/FTO from the research organisations. |
| Website | https://www.pulseonfoods.com/ |
| Description | Aquafaba Blog |
| Form Of Engagement Activity | Engagement focused website, blog or social media channel |
| Part Of Official Scheme? | No |
| Geographic Reach | National |
| Primary Audience | Media (as a channel to the public) |
| Results and Impact | Inspire and raise awareness about the functional properties of aquafaba |
| Year(s) Of Engagement Activity | 2025 |
| URL | https://quadram.ac.uk/blogs/analysing-aquafaba-to-improve-plant-based-foods-and-reduce-food-waste/ |
| Description | Carbohydrate Quality (Texcoco) |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Postgraduate students |
| Results and Impact | This activity was intended to raise awareness of nutritional assessment and quality of carbohydrates, and encourage interactions between breeders, food processing experts and nutritionists/clinicians to achieve healthier carbohydrate foods. Mainly the audience was from CIMMYT and many were unaware of some of the key concepts presented. This stimulated discussion and requests for further information and guidance regarding methods of carbohydrate quality assessment. |
| Year(s) Of Engagement Activity | 2017 |
| 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 | Consumer taste tests (pretzels) at British 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 | Pretzels made from PulseON and sbeII wheat as healthier ingredients were prepared and handed out as part of an engagement activity at teh British Science Festival, aiming to inform the public about ongoing work to develop healthier food ingredients with resistant starch. The activity reached an audience of around 300, and generated more than 150+ ethically approved consumer feedback surveys for both types of pretzel. |
| Year(s) Of Engagement Activity | 2022 |
| URL | https://britishsciencefestival.org/events/ |
| Description | Finger-millet workshop (Nairobi) |
| Form Of Engagement Activity | Participation in an activity, workshop or similar |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Undergraduate students |
| Results and Impact | Led discussions and delivered a talk to an audience from different backgrounds, including representation from breeders, policy-makers, food sector and public health outreach workers. The purpose of the meeting was to strengthen research networks between and within UK and Eastern-Southern Africa, with a view to exchange knowledge about processing to enhance nutrient release from food products, and identify research directives for further work. At the end of the meeting, research directives had been drafted across 3 themes; breeding & agronomy, food & processing, and nutrition & health. |
| Year(s) Of Engagement Activity | 2017 |
| Description | Food Matters Live |
| 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 | Purpose was to get an overview of trends in functional food ingredients and consider how novel ingredients being developed as part of transnational research could fit in |
| Year(s) Of Engagement Activity | 2019 |
| Description | Future Food Tech Meeting |
| Form Of Engagement Activity | Participation in an activity, workshop or similar |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Industry/Business |
| Results and Impact | Future Food-Tech is an international innovation and investment summit held annually in London, San Francisco and New York. Harnessing technology to address the critical issues facing the world's food industry, the summit brings together global food-tech brands, investors and entrepreneurs to accelerate the adoption and commercialisation of new products and solutions. The 2018 programme focused on plant-based and cultured proteins, personalised nutrition, ingredient innovation, gene-editing for health and sustainability, and food waste reduction, featuring 60 game-changing speakers and the most exciting start-ups on the market. Several companies expressed an interest in QIB research and exchanged business cards for follow up activities. |
| Year(s) Of Engagement Activity | 2018 |
| URL | https://futurefoodtechlondon.com/ |
| Description | Human-based training course in Kenya |
| Form Of Engagement Activity | Participation in an activity, workshop or similar |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Postgraduate students |
| Results and Impact | A training course was provided covering modules on ethical conduct of human studies and good clinical practice. The training course was tailored to learning needs of the attendees, most of which were planning human studies. The course was attended by academics with different levels of experience from 13 different academic institutions across South East Africa region, many of whom had never met previously. The attendees reported increased knowledge of the subject area and led to new collaborations and joint proposal or studies. |
| Year(s) Of Engagement Activity | 2018 |
| Description | IFST meeting |
| Form Of Engagement Activity | A formal working group, expert panel or dialogue |
| Part Of Official Scheme? | No |
| Geographic Reach | Regional |
| Primary Audience | Industry/Business |
| Results and Impact | Presentation about food structure, how it is altered by processing and the nutritional implications. This sparked questions and discussion around processed foods, and media portrayal of nutrition. |
| Year(s) Of Engagement Activity | 2018 |
| Description | INFOGEST |
| 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 | 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 bio-accessibility and food structure training workshop |
| 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 | Training on laboratory technqiues and theory behind nutrient bioaccessibility and food stcrutrue and its importance in analysis of nutritional value of food. Visitors from LMICs reported that they learned something new and requested that training material could be shared so that they could present this information in lectures to undergraduate and postgraduate students. |
| Year(s) Of Engagement Activity | 2018 |
| 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 | 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 | PFP Sandpit event |
| 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 | Participated in a sandpit event in which new project ideas were developed. This led to further funding to support an interdisciplinary research project. |
| Year(s) Of Engagement Activity | 2016 |
| 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 at Food Matters Live |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | National |
| Primary Audience | Industry/Business |
| Results and Impact | Presented application of research findings to a mixed audience of approximately 30 people. This stimulated questions and discussion with knowledge exchanged between audience members from different background. |
| Year(s) Of Engagement Activity | 2016 |
| 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 | 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 | 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 | UK Legume Research Community Annual Conference |
| 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 | The UKLRC meeting has broad scope, including all aspects of fundamental and applied biology of forage and grain legumes including both model and crop species, genomics and breeding, production constraints, interactions with beneficial and pathogenic organisms, legume-based cropping systems and end use including processing into food and feeds, nutritional value and health benefits. Oral presentations were given to update the legume community on our research findings with regard to nutrition and technofunctional properties, sparking discussion. The breadth of topics covered raised awareness of research on uses of legumes across the food system. |
| Year(s) Of Engagement Activity | 2024 |
| 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 |