During her PhD studies, Tianzhen Xiao conducted a comprehensive investigation into the nutritional and phytochemical diversity of faba beans. Her research focused on variations in the composition of key nutrients, including protein, amino acids, and minerals, as well as important phytochemicals such as polyphenols, oligosaccharides, vicine and convicine, and trypsin inhibitors, across a wide range of cultivars. Building on this foundation, Tianzhen Xiao investigated the in vitro protein digestibility analyses of two cultivars with distinct trypsin inhibitor activity. She examined how processing methods influence trypsin inhibitor levels and, in turn, protein digestibility, providing valuable insights into how processing can be leveraged to improve protein utilization from faba beans.

The key findings include quantification of major and minor seed proteins in faba beans, phytochemical variation across cultivars, and insights into factors affecting protein digestibility. These findings advance the nutritional value of faba beans by supporting cultivar selection and breeding for improving nutrition while mitigating anti-nutritional effects.

The PhD study was completed at the Department of Food Science, Faculty of Technical Sciences, Aarhus University.

This summary was prepared by the PhD student.

Time: Friday, 28 November 2025 at 13:00
Place: Building Agro Food Park 48, room 5910-214, Department of Food Science, Aarhus University, Agro Food Park, 8200
Title of PhD thesis: From Composition to Digestion: Nutritional assessment of Faba beans from different cultivars
Contact information: Tianzhen Xiao, e-mail: tzxiao@food.au.dk, tel.: +45 52723554
Members of the assessment committee:
Associate Professor Rene Lametsch, Department of Food Science, University of Copenhagen, Denmark
Lecturer Seamus O’Mahony, Department of Food & Nutritional Sciences, University College Cork, Ireland
Associate Professor Martin Krøyer Rasmussen (chair), Department of Food Science, Aarhus University, Denmark
Main supervisor: Associate Professor Nina Aagaard Poulsen, Department of Food Science, Aarhus University, Denmark
Co-supervisor: Professor Lotte Bach Larsen, Department of Food Science, Aarhus University, Denmark
Language: The PhD dissertation will be defended in English

The defence is public.
The PhD thesis is available for reading at the Graduate School of Technical Sciences/GSTS, Ny Munkegade 120, building 1521, 8000 Aarhus C.