We need to understand the structural and molecular mechanisms controlling the bioavailability of protein and other nutrients in mycoprotein, as well as understanding the mechanisms underpinning the other health benefits associated with mycoprotein consumption.
Professor Pete Wilde
Professor Pete Wilde heads the food structure and digestion research at the Quadram Institute Bioscience, Norwich, UK. He has been researching the physical chemistry of food structures for more than 30 years, and is currently focusing on the physico-chemical mechanisms by which food structures control digestion and nutrient release.
Pete is a Honorary Professor in the School of Pharmacy at the University of East Anglia, and a Visiting Professor at the School of Food Science and Biotechnology at Zhejiang Gongshang University, Hangzhou, China. He played a role in helping to elucidate the molecular mechanisms controlling the displacement of proteins from interfaces by surfactants, which was translated into improving our understanding of how bile salts displace molecules from lipid interfaces to facilitate lipid digestion.
Pete has published over 140 papers and has recently been involved in research demonstrating how the complexity of the food matrix is essential for the functionality and health benefits of molecules such as beta-glucan.