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Related Experiment Video

Updated: May 19, 2026

Iterative Development of an Innovative Smartphone-Based Dietary Assessment Tool: Traqq

Iterative Development of an Innovative Smartphone-Based Dietary Assessment Tool: Traqq

Published on: March 19, 2021

The NutriChip project--translating technology into nutritional knowledge.

Guy Vergères¹, Biljana Bogicevic, Caroline Buri

¹Federal Department of Economic Affairs, Agroscope Liebefeld-Posieux Research Station ALP, Schwarzenburgstrasse 161, Berne, Switzerland. guy.vergeres@alp.admin.ch

The British Journal of Nutrition

|September 5, 2012

Summary

This summary is machine-generated.

The NutriChip project developed advanced analytical tools for screening bioactive nutrients in foods. This technology screens food products for physiological properties, focusing on inflammatory stress, before market entry.

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Last Updated: May 19, 2026

Iterative Development of an Innovative Smartphone-Based Dietary Assessment Tool: Traqq

Iterative Development of an Innovative Smartphone-Based Dietary Assessment Tool: Traqq

Published on: March 19, 2021

Area of Science:

Food Science and Technology
Biotechnology
Nutritional Science

Background:

Increased food product diversity necessitates tools to assess bioactive nutrient risks and benefits.
Postprandial inflammatory stress is linked to chronic inflammatory diseases.
Current methods lack efficient screening for physiological properties of novel food products.

Purpose of the Study:

To develop analytical strategies for functional screening of food products.
To focus on assessing postprandial inflammatory stress.
To create a validated in vitro model for food screening.

Main Methods:

Developed a modular, interdisciplinary approach (NutriChip).
Module 1: In vitro biochemical steps mimicking digestion, absorption, and immune cell modulation.
Module 2: Miniaturized gut-on-a-chip with microfluidics and super-resolution imaging.
Module 3: Human validation of the in vitro model using dairy products.

Main Results:

Successfully mimicked key physiological processes in vitro.
Integrated microfluidic systems and advanced imaging for sensitive analysis.
Dairy products selected as model foods due to their immunomodulatory properties.

Conclusions:

The NutriChip project provides a novel platform for functional food screening.
This technology enables efficient assessment of bioactive nutrients and their physiological effects.
Advances food and nutrition sciences by integrating cutting-edge technologies for evidence-based nutritional advice.