29th INFOGEST Viva Webinar - Rebecca Sempio - Bridging the Fibre Gap in Refined Cereals скачать в хорошем качестве

29th INFOGEST Viva Webinar - Rebecca Sempio - Bridging the Fibre Gap in Refined Cereals

29th INFOGEST Viva Webinar on Food Digestion Wednesday 04/02/2026 These webinars are hosted by Teagasc and INFOGEST on the first Wednesday of each month. Title: Closing the Fibre Gap in Refined Cereal Product – Quality and Health Rebecca conducted her PhD research in Food Science at University College Cork, School of food science and human nutrition, in collaboration with APC Microbiome Restore Ireland, supervised by Prof. Dr. Elke Arendt. Her research expertise is in food technology, focusing on product design, fibre inclusion, cereal products techno-functionality, sensory analyses, and in vitro digestion of fibre enriched-products. Reference work: • Sempio, R., Sahin, A. W., Walter, J., Arendt, E. K., & Zannini, E. (2024). Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions. Cereal Chemistry, 101(1), 7-37. [https://doi.org/10.1002/cche.10722] • Sempio, R., Nyhan, L., Sahin, A. W., Zannini, E., Walter, J., & Arendt, E. K. (2025). Enriching pasta with soluble and insoluble fibre: A strategy for boosting fibre intake. Applied Food Research, 5(1), 100737. [https://doi.org/10.1016/j.afres.2025....] • Sempio, R., Nyhan, L., Zannini, E., Walter, J., & Arendt, E. K. (2025). Cake fortification with dietary fibre: Impact of fibre ingredients in a cake model system. Innovative Food Science & Emerging Technologies, 104196. [https://doi.org/10.1016/j.ifset.2025....] • Sempio, R., Segura Godoy, C., Nyhan, L., Sahin, A. W., Zannini, E., Walter, J., & Arendt, E. K. (2024). Closing the fibre gap—The impact of combination of soluble and insoluble dietary fibre on bread quality and health benefits. Foods, 13(13), 1980. [https://doi.org/10.3390/foods13131980] More information on the international Infogest research network can be found here: https://infogest.hub.inrae.fr Organizers: Shannon Gwala, Nan Gai (Nikki), Sara Perez Vila, Daniela Freitas, Marina Eichhorn, and Raphaela Mantovani. Thanks to Andre Brodkorb (Teagasc, Ireland) and Didier Dupont (INRAE, France), and also to the Teagasc Moorepark Food Research Centre (Ireland) for supporting this work.