6533b830fe1ef96bd1296c7a

RESEARCH PRODUCT

Which food for whom?

subject

description

From lack of food to food excess there are numerous different forms of malnutrition, caused by many determining factors. Improving the nutritional condition of populations therefore is a key task of public health care on a planetary level. It is also an economic challenge. The development of an agro-industrial system over the last sixty years has no doubt contributed to make foods safer, but it has also contributed to the consumption of products which are too fat and too sweet. As a consequence the innovation of healthier foods that are affordable has now become an important challenge. This challenge requires developing a new food engineering approach, notably improving the understanding of the ingredient-process-product relation, elucidating the deconstruction mechanisms of foods in relation with the biodisponibility of the active molecules, and fi nally integrating all of this knowledge into mathematical models that permit the development of multiple criteria decision-making tools.