Food and Nutrition Science Division

Food and nutrition in developing

countries

Bioanalysis and metabolomics

Bioavailability

Microbiology and biofortification

Sustainable utilisation of food

sources

The division at a glance:Head of division: Ann-Sofie SandbergEmployee: 40Researchers: 9 + 2Post docs: 6PhD students: 17Technicians: 2

Courses: 5 in MSc (Biotech) programme

Papers in 2016: 57

Turnover: 46 MSEK

Research infrastructure:• Chalmers Mass Spectrometry

Infrastructure (with SysBio)• Food analysis instruments• In vitro digestion model• In vitro cell laboratory

Core research areasCollaboratingresearch areas

Nutrition and allergy development

Micronutrient metal nutrition

Marine food and nutrition

Cereals and nutritionNutritional metabolomicsNutritional Epidemiology

Personalized nutrition

Randomized trials and biobanking

From raw materials to consumer

Research – Food and Nutrition Science Division

Dept Biology and Biological EngineeringHead of Division: Prof. Ann-Sofie Sandberg

Food and nutrition in developing countries

Bioanalysis and metabolomics

Bioavailability

Microbiology and biofortification

Sustainable utilisation of food sources

Core

research areas:

National collaborations Sahlgrenska, GU SLU, Uppsala Umeå universitet, Umeå Lunds universitet Karolinska institutet

Stockholm Uppsala University, Uppsala

International collaborations U Cambridge, UK University of Copenhagen,DK VTT, Finland INRA, France TNO, NL ETHZ, Switzerland U Eduardo Mondlane, Moz. Tufts, USA Danish Cancer Society

Research Institute Cleveland Clinic, USA Mayo Clinic, USAIndustry collaborations Nestlé Cereal Partners Worldwide SP Food and Bioscience Lantmännen Orkla Barilla

Financial support from:

Nutrition and allergy development

Micronutrient metal nutrition

Marine food and nutrition

Collaborating

research areas:

• Early life nutrition, maternal diet and allergy risk,

• Coupling of biomarkers of diet to allergy risk

• Strategies to improve iron and zinc bioavailability

• Understanding mechanisms of iron and zinc uptake and transport

• Developing novel high value products from marine sources; improve fish quality

• Understanding the role of fishbioactive compounds in relation to metabolic disease

• Collaboration with dev. countries to improve utilisation of indigenous food sources

• Metabolomics and advanced analytical platforms for biological anlayses

• Advanced digestion and cell models for testing bioavailability of nutrients, bioactive copunds in food

• Use of microbes to naturally fortify foods with vitamins

• Utilisation of food waste for new food and value added productsCereals in nutrition

Nutritional metabolomicsNutritional epidemiology

Personalized nutriition

• Evaluate health effect of whole grain foods (appetite, risk factors and disease endpoints)

• Assess exposures and biomarkers in relation to health

Randomized trials and biobanking • Evaluate health effects and

establish new biomarkers

Changes in marine

compounds (e.g. n-3 PUFA,

proteins) during

gastrointestinal digestion

-effects on bioaccessibility

A whole value chain approach- marine research

Processes to isolate proteins,

omega-3-fatty acids and other

valuable compounds from non-

conventional marine raw

materials (e.g algae, seafood

by-products)

Strategies to retain attractive

flavour, colour, texture and

nutritional value of sensitive

marine raw materials and

products

Seafarm

Sweaweed

Nordic Mackerel

Mussel protein

NoVAqua

MareDura

GI-oxidation

MareValue

Nomaculture

ENSILAGE

CROSS

Lantfisk Prevention of metabolic diseaseandMuscle degradationWhat compoundsin seafood?What mechanism?

Why is early introduction offish protective against allergydevelopment?

Nutrition and immunology

People: Ann-Sofie SandbergMalin BarmanKarin LarssonAlastair RossAnnette AlmgrenNisse Carlsson

NICE: Nutritional impact on Immunological

maturation in Childhood in relation to the Environment

Funding: VR, FORTE, VGR

Collaborations: Agnes Wold, Sahlgrenska Academy

Anna Sandin, Umeå University

Marie Vahter, Karolinska

People: Ann-SofieSandbergMalin BarmanKarin Jonsson

FARMFLORA study

Collaborations: Agnes Wold

New strategy for developing safe foods for celiac patients. Preventing recognition of gluten by tissue transglutaminase through chemical modification of key binding sites

People: Ann-Sofie SandbergNathalie ScheersNiklas Engström

Funding: VR

Focus on allergy prevention• Timing of introduction of food and complexity of gut microbiota

and immune maturation?• Fatty acids and key micronutrients modulate immune maturation?• Mechanism involved in the programming of the infants´

immune system by dietary factors?

Non-personalized Nutrition Personalized Nutrition

”One advice fits all”Generic advice

Advice tailored to oneindividual

Advice tailored to groups of similar

individuals

Food and Health- Precision/personalized strategies

Nutritional metabolomics- a tool in food and health research

Diets for health Metabotype A

Metabotype B

Metabotype C

Metabotype D

DIET

GENES

MICRO

FLORAMultiOMICs

Corrected sample management

SAMPLING CENTRIFUGATION METABOLOMICS

As if

optimal

Within-batch intensity drift correction

Actions performed per cluster

Scaling ClusteringDrift

modelling

Is quality

improved?a

Drift

correction

No drift

correction

Combine

clusters

Feature

reproducibility

Discard

Feature

Corrected

feature matrix

CV>0.3

CV0.3

Yes

No

Original

feature matrix

MUVR package in RMultivariate Modelling with Unbiased Variable Selection

TEST

TRAIN

PRED

OUTER SEGMENTS

TUNING OVER INNER SEGMENTS

OPTIMISED MODEL

PREDICTION OF OUTER SEGMENTSPRED PRED PRED PRED

REPEAT

Number of variables

Model parameters

VAL TRAIN

ORIGINAL DATA

Observations

Var

iable

s

Per outer segment

Research Question

Experimental Design

Data Collection

Data Analysis

Conclusions

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