TIME ：12:40-13:30 Apr 7, 2021 (Wednesday)

VENUE：Room 104, Building B, School of Agriculture and Biology

ORGANIZER：Office of Discipline and Science & Technology, SAB; Young Teachers Association, SAB

TITTLE: Colloidal Nutrition Science - A New Perspective to Understand Food-Body Interaction  

ABSTRACT: 

Food is a typical complex system with multi-dispersed phases, which contains multi-scale nanoparticles formed by proteins, polysaccharides, and lipids. These particles not only provide essential nutrient elements for human life activities but also provide the material basis for the framework of food structure. According to traditional nutrition studies, these food nanoparticles can only be absorbed by cells after being degraded into small molecules (e.g., amino acids, monosaccharides, or free fatty acids). There are few reports on the cellular absorption and intracellular metabolic behavior of intact food nanoparticles. Our group focuses on the interaction between multi-scale food nanoparticles and cells, tracks their absorption process, and explores their intracellular biological effects. We coin the related research as “Colloidal Nutrition Science”, which is a new way of understanding the interaction mechanism between food and the human body.