Food body interactions

After housing and transport, families spend most money on food, illustrating the economic and societal relevance of the sector. Looking at the obesity and diabetes epidemic in the Western world, and malnutrition in other parts of the world, the impact of food on our health can hardly be underestimated; we really are what we eat. Furthermore, there is an urgent need to govern our scarce food resources in a more efficient and sustainable way. If we develop the ability to modulate food structures and ingredients together with the tools to measure taste, digestion, and healthiness at the molecular level, we can radically improve health and taste properties of foods. This will benefit the consumer and contribute to sustainability of our society.
Knowledge about food on the micro- and nano-scale is essential in both product manufacturing as well as in improving its functions in relation to taste, mouthfeel, digestion and health. 

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