My main research field is the effect of chemical composition of food and feed ingredients on nutrition, health and welfare in animal production, and prevention of diet-related human diseases. The focus is on digestion, absorption and physiological response to carbohydrates, carbohydrate associated components and proteins using in vitro methods and in vivo animal experimentation models. An important aspect of the research is to investigate how technological processes can affect the fysiological response and nutritional quality of foods and feeds.
