Nutritional Composition and Digestibility Lab - Projects
We work with internal and external experts to deliver high-impact research projects examining novel protein sources for academia and industry.
We have evaluated and compared different novel protein sources through cross-disciplinary collaborations
Our projects include research into plant and non-plant sources of protein and how these can sustainably transform our protein economy.
Our older projects
Our analytic capabilities cover:
- Nutritional and untargeted metabolomics applications
- Advancing digestibility and bioavailability techniques (humans)
- Digestibility in vitro and in vivo (chickens)
- Neuroimaging of the gut brain axis
Developing in vitro digestibility models to reduce animal-derived protein use
Lead researchers: Professors John Brameld, Tim Parr and Jos Houdjik
Consuming the appropriate quality of protein, in terms of indispensable amino acid (IAA) composition and digestibility is essential. However, the environmental and sustainability challenges associated with animal agriculture is high.
This project will develop an in vitro model of digestion to test dietary protein quality and replace post-mortem sampling of animals to evaluate new animal feeds. This will help alternative protein researchers and scientists with a faster and high throughput model for testing sustainable animal proteins.
The project is jointly funded by BBSRC and NC3Rs
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