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Lecture | This Week's Discoveries

Development of healthy food additives using data science

  • Lindsey Burggraaff
Date
Tuesday 4 May 2021
Time
Location
Zoom

In February, Lindsey Burggraaff won the Krijn Rietveld Memorial Innovation Award for her research into bioactive substances in food. ‘Burggraaff's work is situated at a unique intersection of data science, biochemistry and the fields of food and nutrition,’ according to the jury.

Development of healthy food additives using data science

Natural bioactives can improve well-being when used as additive in food products. For example, a natural substance in the margarine brand Becel ProActiv benefits blood cholesterol levels. Although such additives can promote a healthy diet, the search for new natural bioactives can be challenging as it is often unclear which substances are bioactive and what effect they will exert. As a solution, machine learning models were developed to enable the identification of novel bioactives for the Sodium-Glucose Linked Transporter proteins. These proteins are involved in glucose uptake and can therefore be targeted in the treatment of diabetes type 2. The identified SGLT bioactives contribute to the development of food products that support a diabetes type 2 diet.

At 13.oo break-out rooms will be available for those who would like to continue the discussion or meet with colleagues.

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About This Week's Discoveries

Every week an inspiring research project
Prestigious grants, cum laude PhDs, new chairs: each week This Week's Discoveries revolves around one research project. In a short comprehensible presentation the research will be explained and there is room for questions and discussion.

Meet colleagues online
After the presentation and discussion there will be the opportunity to talk to colleagues in small groups. In break-out rooms you can continue the discussion, get to know colleagues you've never met before or catch up with people you haven't run into for a while. 

This Week's Discoveries will take place weekly on Tuesdays from 12.30 to 13.00 in Zoom. Afterwards there is the possibility to meet each other in break-out rooms in small groups. 

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