To Process or Not to Process Foods? Engineering the Physicochemistry and Digestibility of Food

In the dichotomous world of overweight and malnourished populations, there is an evident need for safe, wholesome, pleasurable and affordable foods. Modern food production offers various benefits to the consumer, including inactivation of food pathogens, convenience, preservation and delivery of bioaccessible macro- and micro-nutrients. However, there are still gaps in our understanding and control over the complex compositions, structures and chemical reactions occurring in foods during processing, shelf life and in the human body.

This lecture will provide attendees a taste from various studies opening new paths to control or direct macronutrient digestion or the release of nutraceuticals. First, the use of starch, a staple food carbohydrate, will be presented as a bio-inspired platform for the nano-encapsulation and controlled delivery of lipophilic ingredients. Second, the thermally-induced amino-carbonyl reactions, also known as the Maillard reaction (MR), will be discussed as a green chemistry pathway towards unintentional or deliberate modifications of the functionality of edible proteins. Particular emphasis will be drawn to the extra-nutritional role of proteins as antioxidants and precursors of bioactive peptides. This part will also detail how Maillard reaction products may be differentially digested in infants and adults. Last, MR will be described as a way of glycosylating edible proteins and then rationally using them to modify lipid droplet interfaces and consequently their digestive fate. Overall, this talk will expose attendees to examples demonstrating how to harness soft matter and applied chemistry principles and tools to tackle the complex challenges of engineering foods to meet consumer needs, acceptance and preferences for natural products that promote health and well-being.