This module brings together several complementary perspectives used in nutrition research to understand how foods — especially protein-rich foods — are broken down, transformed, and made available to the body.
In the next chapters, we will explore digestion from a physiological, biochemical, and methodological perspective, using both in vivo and in vitro approaches. You will also see how emerging analytical methods and cell‑based models are applied to study nutrient availability in traditional and novel protein sources.

Authors

André Brodkorb, Linda Giblin, Ailynne Sepúlveda - Teagasc Food Research Centre

Corentin Lannuzel, Claire Gaudichon - INRAE/Agroparistech

Chiara Nitride, Giovanni D’Auria, Sondos Hejazi, Pasquale Ferranti - Dept. of Agricultural Sciences, University of Naples Federico II