Dr Jennifer Ahn-Jarvis

Researcher

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Optimising nutrient release from plant-based foods

Starch breakdown in the digestive tract

View Cathrina Edwards's group View Fred Warren's group

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ORCID

Biography

Recent Publications

My training as a registered nurse and food scientist has provided a broad background and a unique expertise in conducting dietary intervention trials from a perspective of a clinician and scientist.

My research is focused on optimizing food design to create food structures which enhance exposure of food bioactive components to localized and systemic targets. Moreover, I utilize various food processing strategies to improve the bioavailability of dietary food components.

Currently, my work is designing cereal and legume based foods with improved nutritional properties. Using a range of laboratory techniques, I examine the impact of processing on starch structure on food materials as well as their impact on nutrition in the context of digestion behaviour/kinetics, and effect on microbiome and metabolomics.

Additionally, I am work in collaborative projects with Kings College London and Imperial College London which investigate the role of carbohydrate structure on nutrition.

Hazard B, Fahy B, Gonzalez O, Savva G, Ahn-Jarvis J, Warren F, Lovegrove A, Dunn . (2022)

Loss of Starch Synthase IIIa changes starch molecular structure and granule morphology in grains of hexaploid bread wheat

Scientific Reports, 12, 10806

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Gold Lock

Hawkins E,Chen J,Watson-Lazowski A,Ahn-Jarvis J,Barclay E,Fahy B,Hartley M,Warren FJ,Seung D. (2021)

STARCH SYNTHASE 4 is required for normal starch granule initiation in amyloplasts of wheat endosperm

New Phytologist

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Gold Lock

Hossain KMZ,Calabrese V,da Silv MA,Bryant SJ,Schmitt J,Ahn-Jarvis J,Warren F,Khimyak YZ,Scott JL,Edler KJ. (2021)

Monovalent Salt and pH-Induced Gelation of Oxidised Cellulose Nanofibrils and Starch Networks: Combining Rheology and Small-Angle X-ray Scattering