HAL Id: hal-01454207
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Infogest: an international network for improving health properties of food by sharing our knowledge on the
digestive process
Didier Dupont, Joëlle Léonil
To cite this version:
Didier Dupont, Joëlle Léonil. Infogest: an international network for improving health properties of food by sharing our knowledge on the digestive process. 1st Food Structures, Digestion & Health Conference, Mar 2012, Palmerston North, New Zealand. 2012, 1st Food Structures, Digestion &
Health Conference - 7-9 March 2012 - Palmerston North, New Zealand. �hal-01454207�
www.cost.eu/fa
INFOGEST
Improving health properties of food by sharing our knowledge on the digestive process
2011 2015
Contact details
Chair of the Action DUPONT Didier,
Senior Scientist INRA, FRANCE
didier.dupont@rennes.inra.fr Science Officer
Science Officer Food and Agriculture COST Office
ioanna.stavridou@cost.eu Website
www.cost-infogest.eu
Participating countries
BE, CA, CH, CZ, DE, DK, ES, FI, FR, HU, IE, IL, IT, LT, LU, NL, NO, NZ, PL, PT, RS, TR, UK
What is really happening
during digestion ?
?
INFOGEST is a COST Action gathering scientists from different disciplines (food science,
nutrition, gastroenterology, immunology…) to better understand the disintegration of foods in the gastrointestinal tract and identify the beneficial food constituents released during
digestion
INFOGEST is organized into 3 Working Groups
INFOGEST gathers 140 scientists from 43 institutions in 24 countries (EU, Canada, New Zealand)
Industry participation
The Action is open to industry So far, the following companies have given their support:
New participants are welcome!!!
INFOGEST’s specific objectives are :
* Spread and improve current basic knowledge on food digestion
* Identify the beneficial food components released in the gut during digestion * Support the effect of beneficial food components on human health
* Promote harmonization of currently used digestion models
INFOGEST
Chair
Didier Dupont -France
Vice-chair
Alan Mackie -UK
INFOGEST
Chair
Didier Dupont -France
Vice-chair
Alan Mackie -UK
Relationship between food structure and nutrient
bioaccessibility - bioavailability
WG1
F Capozzi Italy
B. De Meulenaer Belgium
BFC identification
Stability during processing
Food multi-scale characterization Relationship between food
structure and nutrient bioaccessibility -
bioavailability
WG1
BFC identification
Stability during processing
Food multi-scale characterization Relationship between food
structure and nutrient bioaccessibility -
bioavailability
WG1
BFC identification
Stability during processing
Food multi-scale characterization
T. Lea Norway
A. Bordoni Italy
Evaluation of the health effects
WG3
Immunomodulatory properties Regulation of appetite and satiety Effect of BFC on human microbiota
Evaluation of the health effects
WG3
Immunomodulatory properties Regulation of appetite and satiety Effect of BFC on human microbiota
I. Recio Spain
In vitro , in vivo and in silico models of mammalian gastrointestinal digestion
WG2
A. Brodkorb Ireland
Digestion models harmonization Comparison in vitro / in vivo Digestion products identification
BFC absorption /bioavailability In vitro , in vivo and in silico
models of mammalian gastrointestinal digestion
WG2
Digestion models harmonization Comparison in vitro / in vivo Digestion products identification
BFC absorption /bioavailability
Dairy
Fruits & Vegetables Egg
Riddet Inst
New Zealand Canada
Laval Univ Univ Guelph Nofima
Ege Univ Rothamsted Res
Centr Food Res Inst Univ Belgrade INRA
Wageningen UR
Inst Food Res
MTT
Univ Ghent
Univ Greifswald Teagasc
Tech Univ Denmark
CSIC
AgroParisTech
Milan State Univ
Univ Bologna Norwegian Univ Life Sci
Polish Academy of Sci Leatherhead Food Res
VTT
Univ Eastern Finland
Max Rubner-Institut
Ben Gurion Univ
KTU Food Inst Cent Rech Lippmann
Univ Alto Douro
Univ Novi Sad Agroscope Posieux
Univ Leeds Univ Reading
Univ Aarhus
Technion
ITQB Pom Med Univ
Manchester Univ Birmingham Univ
Inst Chemical Technology TNO
Lund Univ
