Topics

Including, for example:

• Release and transformation of nutrients during digestion
• Impact of food structure and processing on bioaccessibility
• Bioavailability of vitamins, minerals, peptides, polyphenols, and other bioactives
• Role of food matrices and interactions in absorption
• Linking in vitro results with in vivo studies

Including, for example:

• Development of digestion and absorption models
• Harmonization of research approaches and protocols
• Multi-compartment models of the gastrointestinal tract
• Integration and/or validation of in vitro, in vivo, and in silico models

Including, for example:

• Microscopy (confocal, electron, etc.) applied to digested food structures
• Spectroscopy (FTIR, Raman, NMR, fluorescence, etc.) in digestion studies
• Scattering and diffraction methods (SAXS, SANS, etc.) in digestion studies
• Rheology, texture, and physicochemical characterization during digestion
• In situ and real-time monitoring techniques

Including, for example:

• Diet–microbiota interactions during digestion
• Production of microbial metabolites (e.g., SCFAs, bile acids) and their effects
• Microbiota-mediated bioavailability of nutrients and bioactives
• Dietary strategies to modulate gut microbiota