SGS
Carst and Walker
Heribert Watzke

The brain in your gut

Did you know you have functioning neurons in your intestines – about a hundred million of them? Senior Nestlé food scientist, Heribert Watzke, talks about about the “hidden brain” in our gut and the surprising things it makes us feel.

Heribert Watzke set up the department of food material science at Nestlé in Switzerland, pulling together many disciplines, including chemistry, nutrition and neuroscience, in pursuit of ever better foods. Watzke’s background is in chemistry — in the mid-’80s, he was part of a groundbreaking team at Syracuse working on splitting water into hydrogen and oxygen to create alternative energy — before moving to materials science.
At Nestlé’s lab, Watzke focuses on the most basic form of human energy: the chemistry of food. Research on food has previously focused on its sensory qualities – taste, aroma, texture. But there is much more to know.

How does food’s biological structure determine its quality, its digestibility, its nutritional qualities? What’s the science of turning a biological structure (for instance, a kernel of grain) into something humans can make into pure energy (for instance, a slice of bread)?

His team has been looking recently at the impact of food structure on fat digestion, in support of the fight against obesity. How much fat is needed to feel full? And how can we most effectively communicate with the 100 million neurons in our gut?

Listen to this excellent 15 minute lecture here

Spread the love

Tags: , , ,

Trackback from your site.

Leave a comment

281 Views

Foodstuff SA

Stay informed!

Sign up for our regular newsletter, and
join over 7,000 subscribers who value this service.

Its FREE! Sign up now!

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.

*
Food Stuff SA will use the information you provide on this form to be in touch with you and to provide updates and marketing.