DrJean-Christophe Jacquier

The main thrust of the research conducted in this group is the incorporation of biologically active chemicals in food matrices, their preservation during heat treatment processing and storage to extend shelf life, the minimisation of detrimental interactions with the food matrices and the safe and effective delivery of these compounds in the gut to maximise their biological activity. There are two main axes of research in our laboratory, one linked with the development of new protein structures and their impact on in vitro digestibility , the other with the incorporation of biologically active phytochemicals in food matrices.