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Carbohydrates are the major components of most food systems and are essential constituents of a balanced diet. Nutritionally they are valuable sources of energy and contribute to health benefits, such as the use of dietary fibres to regulate food digestion in relation to obesity and diabetes, or the formulation of foods specifically targeted for delivery of specific nutrients in relation to sports nutrition. We are committed to research investigating the mechanisms by which carbohydrate chemistry and physical properties may be manipulated to optimise process technology, food structure and human and animal nutrition.
Page authorised by Head of School, School of Food and Nutrition
Last updated on Friday 15 September 2017