Functional Food and Food Functionalisation

On Wednesday the 4th of February 2015 we held the BSUFN Symposium titled The Diversity of Food Research. The symposium presented research from across Brighton and Sussex Universities, displaying a wide variety of disciplines and topics of food-related research.

During the symposium Dipak Sarker presented his research in Functional Food and Food Functionalisation.

Dipak Sarker is a senior lecturer in the School of Pharmacy and Biomolecular Sciences, University of Brighton. More details about his research can be found here.

During the symposium, Dipak’s presentation discussed how certain foods have a functional use in human health and also how some foods are adapted to make them functional. The slides from his presentation are available via the link below.

Functional Food and Food Functionalisation

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