We investigate recent advances in the Chemical Engineering aspects of food structuring agents and macronutrients: carbohydrates, proteins and lipids, and also the fate of food upon ingestion. Prebiotic effects on host-microbe interactions enable improved immune response and pathogen control. Formulation Engineering is an emerging area in the field of Chemical Engineering and requires detailed knowledge of the materials used, and the processes by which they are transformed/functionalised into products. Understanding ‘comb-like’ polymers and their interactions provide new structuring opportunities. Sustainable sourcing of alternative protein sources, natural lipid organelles and structuring of liquid oils are framed in a waste valorisation approach, utilising biotechnological approaches for new functionalities. Controlling natural and fabricated microstructures enable controlled digestion profiles.

我们调查了食品结构剂和大量营养素的化学工程方面的最新进展：碳水化合物，蛋白质和脂质，以及食物摄入后的命运。益生元对宿主-微生物相互作用的影响可改善免疫反应和病原体控制。配方工程是化学工程领域中的一个新兴领域，需要详细了解所用材料以及将其转化/功能化为产品的过程。了解“梳状”聚合物及其相互作用提供了新的结构化机会。利用生物技术方法实现新功能，以废物增值方法来构筑可持续的替代蛋白质来源，天然脂质细胞器和液体油结构的采购。