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Functional Foods and Gut Health


Introduction

Functional food science is an exciting area of research directed towards development of novel foods and food ingredients that provide health benefits that extend beyond the provision of nutrients. A few commercial products have already been released into the food supply but more scientific evidence is needed, particularly with human subjects, to confirm the effectiveness of others. The Functional Foods and Health Group at Deakin University conducts research, mainly in humans, to better understand effect of functional foods on the gastrointestinal tract in both the health state and in disease.

Our purpose is to identify, develop, evaluate and optimise novel functional foods that are highly acceptable to consumers. This will allow the potential health benefits of newly developed products to be realised.

These underlie a range of discrete research projects that involve members of the Deakin Functional Foods and Health Group working in collaboration with external partners who currently include the Grains Research and Development Corporation, large food mamnufacturing companies and clincial research groups in major hospitals. The research brings together expertise and resources in laboratory food science, molecular biology, industry-scale food processing plant, human nutrition and medical science. A key element of the staffing profile involves training young researchers through Honour's and PhD degrees.

Senior Research Staff

Dr Stuart Smith