Food quality is the result of a wide variety of factors. We conduct research into them and into how ingredients affect one another and are safeguarded throughout the value chain.
The composition of a meal impacts human health. We use cellular and digestive models to study how ingredients are absorbed by the body.
We investigate how food products and entire meals affect digestion and intestinal flora. Digestive models are also key for our research involving personalised food.
We have developed two such models. One is general. The other is adapted to elderly consumers.