报 告 人：Roman Buckow 研究员
Roman Buckow Roman is a Research Group Leader for Food Transformation at the Commonwealth Scientific and Industry Research Organisation (CSIRO), the national research organisation of Australia. His Group focuses on the development of novel processing platform technologies and services that deliver sustainable gains in productivity and efficiency across the food value-chain. Roman has a PhD in Food Engineering from the Berlin University of Technology, Germany, and has held a number of leadership positions at CSIRO in project management, resource management and strategic planning. Roman is specialised in engineering and food safety aspects of high pressure, pulsed electric field and extrusion processing of foods. He has actively carry-out research work and published over 90 articles and book chapters in these areas. Roman is currently the president of the International Association for Engineering and Food and the Australian Food Engineering Association, the editorial Board Member of Food Engineering Reviews, LWT – Food Science and Technology, etc.
The incidence of obesity and lifestyle-related chronic and metabolic diseases has been rising in world-wide. As the incidences continue to rise a paradigm shift in thinking is required to identify dietary changes, food products, and services that can be implemented to maintain and promote health and well-being rather than treat disease. Emerging data now suggest that alterations in (small) intestinal microbiota are associated with obesity, insulin resistance and blood glucose control.
CSIRO has created a future science platform to targets interventions that demonstrate precision health through tailored nutritional solutions for a range of population segments and individuals. The aim is to understand how to maximise the nutritional and functional benefits from raw ingredients from paddock to plate, or on the impact of complex food systems on the gut microbiome and inflammation.
This presentation will explain CSIRO’s approach and concept to tackle diet-related chronic diseases and discuss examples how material transformation via processing can be used to designed food matrices and ingredients that are pleasurable to eat but also provide a proven health benefit to the end-consumer.