In addition to providing specific sensory properties (e.g., flavor or textures), there is a need to produce foods that also provide functionality within the gastrointestinal (GI) tract, over and above simple nutrition. As such, there is a need to understand the physical and chemical processes occurring in the mouth, stomach, small intestine, and large intestine, in addition to the food structure-physiology interactions. In vivo techniques and in vitro models have allowed us to study and simulate these processes, which aids us in the design of food microstructures that can provide functionality within the human body. Furthermore, it is important to be aware of the health or nutritional needs of different groups of consumers when designing food structures, to provide targeted functionality. Examples of three groups of consumers (elderly, obese, and athletes) are given to demonstrate their differing nutritional requirements and the formulation engineering approaches that can be utilized to improve the health of these individuals. Eating is a pleasurable process, but foods of the future will be required to provide much more in terms of functionality for health and nutrition.

中文翻译：

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设计具有营养和健康益处的食品结构。

除了提供特定的感官特性（例如风味或质地）外，还需要生产在简单营养之外还提供胃肠道（GI）功能的食品。因此，除了食物结构-生理相互作用之外，还需要了解在口腔，胃，小肠和大肠中发生的物理和化学过程。体内技术和体外模型使我们能够研究和模拟这些过程，这有助于我们设计可在人体中提供功能的食物微结构。此外，重要的是在设计食物结构时要了解不同消费者群体的健康或营养需求，以提供有针对性的功能。三类消费者的示例（老年人，肥胖，和运动员）展示他们不同的营养需求以及可以用来改善这些人健康的配方工程方法。吃是一个愉快的过程，但是未来的食物将需要提供更多的健康和营养功能。