Young Investigators Webinar "Gastrointestinal digestion and health"
The GIANT LEAPS Young Investigators Group is hosting its first webinar, showcasing the work of early-career scientists in the field of gastrointestinal digestion and health.
Join us on October 15 at 11:00 CET for a deep dive into how alternative proteins are processed in the body, what this means for nutritional quality, and the innovative methods researchers are using to study digestion.
Sign up here
Topics
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Evaluating protein quality in alternative proteins with in vitro digestion models
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Semi-dynamic in vitro digestion to study the behaviour of honey chlorella vulgaris
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How protein fractionation processing affects antinutrients in plant-based ingredients
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In vitro models to evaluate absorption and health checks of alternative proteins
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Jejunal brush border enzymes: an in vitro perspective for food and nutrition research
Speakers
Meet the early-career researchers presenting their work:
- Ever Hernandez Olivas, Teagasc Food Research Center. Ever holds a PhD in Food Science, Technology and Management, along with a degree in Chemical Engineering and a Master’s in Food Science and Technology. His career trajectory reflects a consistent focus on food processing, nutrient digestibility and bioaccessibility across different population groups using in vitro models, as well as on the development of innovative and sustainable food products. Currently, as a postdoctoral fellow at Teagasc Food Research Centre, his research focuses on protein-rich ingredients from alternative sources and developed foods, with particular emphasis on functionality, protein quality, digestibility and bioavailability.
- Siyi Feng, Teagasc Food Research Center. Siyi has her background on Food Science and Engineering. Currently, she is pursuing her PhD on understanding the biochemical breakdown, digestibility of alternative proteins.
- Giovanni D'Auria, University of Naples Federico II. Dr. Giovanni D’Auria is a postdoctoral researcher at the University of Naples Federico II with a strong background in Food Science and Technology. His interdisciplinary expertise spans protein chemistry, proteomics/peptidomics, metabolomics, and bioinformatics, with a particular focus on novel foods. He specialises in protein and peptide extraction, structural characterisation, and bioinformatic prediction of allergenicity, toxicity, bioactivity, and techno-functional properties, as well as antinutrients and bioactive assessment.
- Ailynne Sepulveda, Teagasc Food Research Center. Ailynne is graduated in Human Nutrition and Dietetics with a master's degree in Human Nutrition and Healthy Food. Currently pursuing a PhD focusing on evaluating protein quality and its health effects, specifically on absorption, satiety, gut health, and muscle growth, using in vitro models.
- Sondos Hejazi, University of Naples Federico II. Bachelor's and Master's in Nutrition and food science, with a Ph.D. in Biotechnology. Currently, a postdoctoral researcher focused on developing cell culture and in vitro models to advance research on protein alternative foods.
The webinar will be hosted on Zoom. Participation is free but registration is mandatory.
