معرفی
Juscelino Tovar serves as a Senior Researcher and Project Manager at Lund University's Division of Food and Pharma within the Faculty of Engineering. He is also a Profile Area member for Food and Bio at LTH (Lund University's Faculty of Engineering). With over 110 peer-reviewed publications and active international collaborations, his research significantly contributes to UN Sustainable Development Goals related to health and sustainable food systems.
His primary research interests focus on Food Chemistry and Nutrition, particularly the physiological effects of food and diet, functional foods with modulating action on cardiometabolic risk factors, and the relationship between the food industry and consumers. His work spans clinical evaluations of physiological effects and nutritional features of starch and dietary fiber. Key research areas include cardiometabolic risk, diabetes management, dietary interventions, metabolism of carbohydrates, and physiological markers.
Tovar's recent publication trends demonstrate a strong focus on starch structure, polyphenol bioaccessibility, and cardiometabolic health. His research combines in vitro, in vivo, and in silico methodologies to evaluate functional foods, with particular attention to how food processing affects nutritional properties and health outcomes. His work often examines the impact of specific food components on postprandial responses and long-term health markers.
As a Section Editor for Heliyon-Food Science & Nutrition and Associate Editor for Nutrients and Frontiers in Nutrition, Tovar plays a significant role in academic publishing. His research fingerprint shows strong expertise in digestibility (100%), bean research (76%), dietary fiber (65%), starch (64%), flour (55%), maize (55%), common bean (50%), and legumes (45%).
Tovar actively supervises research work and manages multiple funded projects, including studies on plant-based polar lipids for glucose tolerance and appetite regulation (2023-2025), health effects of oats (2018-2023), and evaluation of bioactive foods for cardiometabolic and cognitive benefits (2018-2023). His collaborative network spans multiple countries with significant external funding from foundations including Crafoord Foundation, Dir Albert Påhlssons stiftelse, Magnus Bergvalls Stiftelse, and The Swedish Heart Lung Foundation.
His laboratory work focuses on food structure analysis, physiological response measurements, and clinical evaluation of functional food ingredients. Current research directions include lipid remodeling through dietary interventions, starch structuring for improved polyphenol bioaccessibility, and development of fruit-based functional foods with controlled glycemic responses.
