Dr. Ourania Gouseti is a professor in the Chemical Engineering department at University of Birmingham in Birmingham, UK.Dr. Gail Gail Bornhorst is a professor in the Food Science and Technology Department at University of California Davis in Davis, CA.Professor Serafim Bakalis is a professor in the Chemical Engineering department at University of Birmingham in Birmingham, UK.

• Part1. Introduction to Digestion Studies.- Chapter1. Short history of digestion studies.- Chapter2. The digestive tract.- Chapter3. In-vivo, in-vitro, in-silico studies: an overview.- Part2. Considerations During Digestion Studies.- Chapter4. Challenges in quantifying digestion.- Chapter5. Exploring and exploiting the role of food structure in digestion.- Chapter6. From bite to nutrient: the importance of length scales.- Part3. Fundamental Understanding of Digestion Processes.- Chapter7. Tools/methods for quantifying digestion: medical imaging aspects.- Chapter8. Quantitative characterisation of digestion processes.- Chapter9. Consumer psychology and eating behaviour.- Chapter10. Tools and methods to quantify digestion: food chemistry and microbiology aspects.- Chapter11. Quantifying digestion products: physicochemical aspects.- Chapter12. An engineering perspective of human digestion.- Part4. Case Study: Starch Digestion, Real-World Relevance.- Chapter13. Starchy foods: human nutrition and public health.- Chapter14. Kinetics of α-amylase action on starch.- Chapter15. Influence of physical and structural aspects of food on starch digestion.- Chapter16. Conclusions.

Dr. Ourania Gouseti is a professor in the Chemical Engineering department at University of Birmingham in Birmingham, UK.Dr. Gail Gail Bornhorst is a professor in the Food Science and Technology Department at University of California Davis in Davis, CA.Professor Serafim Bakalis is a professor in the Chemical Engineering department at University of Birmingham in Birmingham, UK.

• Part1. Introduction to Digestion Studies.- Chapter1. Short history of digestion studies.- Chapter2. The digestive tract.- Chapter3. In-vivo, in-vitro, in-silico studies: an overview.- Part2. Considerations During Digestion Studies.- Chapter4. Challenges in quantifying digestion.- Chapter5. Exploring and exploiting the role of food structure in digestion.- Chapter6. From bite to nutrient: the importance of length scales.- Part3. Fundamental Understanding of Digestion Processes.- Chapter7. Tools/methods for quantifying digestion: medical imaging aspects.- Chapter8. Quantitative characterisation of digestion processes.- Chapter9. Consumer psychology and eating behaviour.- Chapter10. Tools and methods to quantify digestion: food chemistry and microbiology aspects.- Chapter11. Quantifying digestion products: physicochemical aspects.- Chapter12. An engineering perspective of human digestion.- Part4. Case Study: Starch Digestion, Real-World Relevance.- Chapter13. Starchy foods: human nutrition and public health.- Chapter14. Kinetics of α-amylase action on starch.- Chapter15. Influence of physical and structural aspects of food on starch digestion.- Chapter16. Conclusions.

Dr. Ourania Gouseti is a professor in the Chemical Engineering department at University of Birmingham in Birmingham, UK.Dr. Gail Gail Bornhorst is a professor in the Food Science and Technology Department at University of California Davis in Davis, CA.Professor Serafim Bakalis is a professor in the Chemical Engineering department at University of Birmingham in Birmingham, UK.

• Part1. Introduction to Digestion Studies.- Chapter1. Short history of digestion studies.- Chapter2. The digestive tract.- Chapter3. In-vivo, in-vitro, in-silico studies: an overview.- Part2. Considerations During Digestion Studies.- Chapter4. Challenges in quantifying digestion.- Chapter5. Exploring and exploiting the role of food structure in digestion.- Chapter6. From bite to nutrient: the importance of length scales.- Part3. Fundamental Understanding of Digestion Processes.- Chapter7. Tools/methods for quantifying digestion: medical imaging aspects.- Chapter8. Quantitative characterisation of digestion processes.- Chapter9. Consumer psychology and eating behaviour.- Chapter10. Tools and methods to quantify digestion: food chemistry and microbiology aspects.- Chapter11. Quantifying digestion products: physicochemical aspects.- Chapter12. An engineering perspective of human digestion.- Part4. Case Study: Starch Digestion, Real-World Relevance.- Chapter13. Starchy foods: human nutrition and public health.- Chapter14. Kinetics of α-amylase action on starch.- Chapter15. Influence of physical and structural aspects of food on starch digestion.- Chapter16. Conclusions.