IFST Lecture 2019 - ‘Ultra-processed foods: The science and the policy’, Eastern Branch, Quadram Institute, Local Speaker Biography

Quadram Institute Bioscience (QIB), Norwich Research Park, Norwich, NR4 7UA

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Dr Jennifer Ahn-Jarvis, Research Scientist, Quadram Institute 

Jennifer’s training as a registered nurse and food scientist has provided a broad background and a unique expertise in conducting dietary intervention trials from a perspective of a clinician and scientist.
Her research is focused on optimizing food design to create food structures which enhance exposure of food bioactive components to localized and systemic targets. Moreover, she utilizes various food processing strategies to improve the bioavailability of dietary food components.

Currently, Jennifer’s work is designing cereal and legume-based foods with improved nutritional properties. Using a range of laboratory techniques, she examines the impact of processing on starch structure on food materials as well as their impact on nutrition in the context of digestion behaviour/kinetics, and effect on microbiome and metabolomics.

Additionally, she is working on collaborative projects with Kings College London and Imperial College London which investigate the role of carbohydrate structure on nutrition.