I. Interdisciplinary approaches of digestion
1. Why interdisciplinary? (Bornhorst, G., Gouseti, O., Bakalis, S)
2. Evolution of digestion studies (historical perspective) (Gouseti, O., Butterworth, P.J.)
3.
The digestive tract: a complex system (Mackie, A., Dupont, D) 4. Current state: In-vivo, in-vitro, in-silico studies (Bornhorst, G., Gouseti, O., Bakalis, S)
II. Considerations during digestion studies
5. Challenges in quantifying digestion (Wickham, M.)
6. Food composition and structures (L. Lundin) 7. From bite to nutrient: the importance of length scales (P. Singh, P.J. Fryer)
III. Quantitative characterisation of digestion processes
8.
Tools/methods for quantifying digestion: Medical Aspect (Marciani, L.) 9. Tools/methods for quantifying digestion: Nutritional Aspect - (Ferruzzi, M)
10. Tools/methods for quantifying digestion: Food Chemistry Aspect (Gibson, G.)
11. Tools/methods for quantifying digestion: Material Sciences Aspect (U. Lesmes.)
12. Too
ls/methods for quantifying digestion: Food Engineering Aspect (Ferrua, M.J., Bornhorst, G.)
IV.
Case study: industrial relevance 13. Starchy foods: contribution to public health - (I. McDonald)
14. Human nutrition (Brand-Miller, J.)
15. Digestion of carbohydrates (Ellis, P.) 16. Engineering approach (Cleary, P.)
17. Integration of Scientific Studies to the Food Industry (B. LeReverend)
18. Challenges & Future: Opinions for the future of Food Research (Bornhorst, G., Gouseti, O., Bakalis, S, Lillford, P.)
About the Author: Dr. Ourania Gouseti is a professor in the Chemical Engineering department at University of Birmingham in Birmingham, UK.
Dr. Gail Gail Bornhorst is a professor in the Food Science and Technology Department at University of California Davis in Davis, CA.
Professor Serafim Bakalis is a professor in the Chemical Engineering department at University of Birmingham in Birmingham, UK.
