Raffaele Colosimo

Postgraduate Student

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Food structure, colloids and digestion

I graduated with a master’s degree in “Human Nutritional Science” (110/110 cum laude) at the University of Pisa in 2017 and I have been always passionate about science, nutrition and wellness. My interests are related to how the structure of food influences digestion and subsequent physiological responses.

My current research focusses on physical, chemical and biological analyses of Quorn mycoprotein™ based products.

The main aim of my project is to investigate the mechanisms underpinning the health benefits obtained by the consume of Quorn mycoprotein™ based foods by determining how the complex mycoprotein structure (particularly the fibre in the cell walls) controls the digestion and the bioavailability of nutrients.

The main approaches involve physico-chemical and structural investigations of mycoprotein at different stages of digestion using in vitro models.

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