From Digestion to Design: Analyzing Specialized Nutrition

Specialized nutrition products must perform not only during processing and storage, but also throughout digestion. Understanding how their structure and viscosity change under physiological conditions can provide valuable direction for formulation development and nutritional research.

The first part of this webinar introduces the INFOGEST protocol, a standardized in-vitro digestion model that simulates key oral, gastric and intestinal conditions. This approach helps researchers investigate how specialized nutrition products behave during digestion.

The second part focuses on rheological analysis of samples taken at different digestive stages. We will discuss how rheological methods can reveal changes in viscosity, texture and structure during the oral, gastric and intestinal phases.

Join us to discover how physiological digestion models and analytical techniques can support the development of stable, effective and consumer-friendly nutrition products.

Our Special Guests:
Prof. Dr. Simone Lipinski
Head of Department | Biochemistry of Nutrition
German Institute of Food Technologies

Dr.-Ing. Xiaoai Guo
Head Centre of Food Physics & Head Structure + Functionality
German Institute of Food Technologies

Register now and explore how digestion simulation and rheology can guide smarter nutrition design.