Biography Simon Ballance
Simon Ballance is a scientist within the Food and Health research group. His undergraduate and postgraduate degrees, in Geography and Environmental Biochemistry respectively, are from the
University of Manchester, UK. Since moving to Norway in 2001 Simon has worked with carbohydrate polymers. His first position was as a Post-Doc at the Norwegian University of Science and
Technology (NTNU), Trondheim (2001-2007). He moved to Nofima AS in Novemeber 2007. Research Details Dietary Carbohydrates and human health The overall aim of my research is to study
the link between carbohydrate nutrition and human health. At present my research portfolio consists of (i) basic research on the mechanisms responsible for the positive health effects of barley, oat and yeast ß-glucans, (ii) dynamic in vitro modeling of cereal digestion and associated glycaemic response, and (iii) applied research in collaboration with industry to develop an industrial process
to remove glucose from fruit juice in order to make a new class of healthy functional foods. ß-glucans are, due to their simple structure, an ideal model to study the effects of dietary fiber on human health.
Although ß-glucans have already been shown to lower postprandial glucose and blood cholesterol there is still debate on whether they, or fragments of, are bioavailable. As part of the EU 7th
Framework programme (KBBE) “Dietary fibres supporting gut and immune function – from polysaccharide to health claim” we will develop new methods
Simon Ballance has 42 publications at Nofima:
1. May 2019 – 30. April 2024
The main goal of the platform will be to serve as a hub for research, knowledge, methodology and stakeholder networks for development of economically and environmentally sustainable biorefinery processes.
1. January 2013 – 31. December 2016
In this research program our primary objective is to increase our knowledge on how processing can maximize the benficial health effects of dietary fiber and minimize the detrimental health effects of glycaemic carbohydrates.