Hrvoje Fabek

Research Impact

The food matrix – from whole foods to functional foods

Many people think that the relationship between food and health is determined solely by calories or specific nutrients like protein, sugar, or fat. In reality, the structure of a food, how those nutrients are organized – their physicochemical properties – is complex and this plays a major role in how our bodies respond. This is also relevant to strategies when designing foods and ingredients to optimize human health – functional foods.

The science of food – from product development to regulations

Consumers are becoming increasingly aware about the role that food and diet play in promoting health and environmental sustainability. The goal of my research program is to enhance the value of the Canadian food supply and provide greater access of nutritious foods to consumers. Food and ingredient manufacturers also benefit from mechanistic insights that guide evidencebased product formulation. As well, policy makers and regulatory agencies can use this research to inform nutrition guidelines and food labeling policies.

Research interests

My research explores how the structure and composition of foods influence their digestibility, nutrient bioavailability, and effects on human health outcomes. The complex interactions among macro- and micronutrients shape how foods are broken down (digested) and these structural and physicochemical characteristics impact various metabolic pathways. My particular focus is on the digestion of dietary proteins and carbohydrates and the metabolic fate of the amino acids and glucose they release. This data is informative for the development of next-generation functional foods leveraging both animal- and plant-derived ingredients to enhance the quality of the food supply, optimize protein utilization, and support metabolic health (eg. improved glycemic control and body weight management).

Academic Background

B.Sc.(Hons) in Biological Sciences, University of Guelph, Guelph, Canada
M.Sc. in Food Science, University of Guelph, Guelph, Canada
Ph.D. in Food Science, University of Guelph, Guelph, Canada
Postdoctoral Research Fellowship, University of Toronto, Toronto, Canada

Academic History

Hrvoje Fabek joined the Department of Food Science in March 2026 as an Assistant Professor. Prior to his appointment, Hrvoje was a Postdoctoral Research Fellow and Senior Research
Associate in Professor G. Harvey Anderson’s lab at the Temerty Faculty of Medicine, University of Toronto where he developed research skills in managing human clinical trials.

Current research opportunities

I actively recruit students from diverse academic backgrounds who share an interest in understanding the complexity of food systems and their impact on nutrition and health. I maintain an open-door policy and I prioritize creating a welcoming and collaborative research environment where all trainees feel valued, supported, and empowered to contribute their own
ideas. I encourage mutual respect, open dialogue, and provide mentorship to all lab members to foster both scientific growth and professional development. By promoting teamwork, inclusivity, and curiosity, my lab is a space where students will develop confidence as researchers while contributing meaningfully to the scientific community. I also strive to identify opportunities for continued career success for all students as the scope of my work intersects with academic, industry, and government priorities.

Undergraduate students (open)

Hrvoje is actively seeking motivated undergraduate students. Any undergraduate student interested in a research position should reach out directly through email.

Graduate students (open)

Students interested in pursuing an MSc or PhD should reach out directly by email to discuss research opportunities.

Featured Publications

Fabek, H., Messerschmidt, S., Brulport, V., & Goff, H. D. (2014). The effect of in vitro digestive processes on the viscosity of dietary fibres and their influence on glucose diffusion. Food
Hydrocolloids, 35, 718-726.

Fabek, H., Sanchez-Hernandez, D., Ahmed, M., Marinangeli, C. P., House, J. D., & Anderson, G. H. (2021). An examination of contributions of animal-and plant-based dietary patterns on the
nutrient quality of diets of adult Canadians. Applied Physiology, Nutrition, and Metabolism, 46(8), 877-886.

Gangola, M. P., Ramadoss, B. R., Jaiswal, S., Fabek, H., Tulbek, M., Anderson, G. H., & Chibbar, R. N. (2022). Nutritional composition and in vitro starch digestibility of crackers
supplemented with faba bean whole flour, starch concentrate, protein concentrate and protein isolate. Foods, 11(5), 645.

Chan, C. K., Fabek, H., Mollard, R. C., Jones, P. J., Tulbek, M. C., Chibbar, R. N., ... & Anderson, G. H. (2019). Faba bean protein flours added to pasta reduce post-ingestion glycaemia, and increase satiety, protein content and quality. Food & function, 10(11), 7476-
7488.

Cheng, F., Ding, K., Yin, H., Tulbek, M., Fabek, H., Chigwedere, C. M., ... & Ai, Y. (2025). Influence of coarse particles on nutritional quality of flour ingredients: A comparison between
cereals and pulses. Journal of Food Composition and Analysis, 142, 107407.

Zhou, C. Z. C., Anderson, G. H., Fan, W., Vien, S., Ai, Y., Tulbek, M., & Fabek, H. (2024). Increasing particle size of oat flours decreases postprandial glycemia and increases appetite in
healthy adults. Nutrition Research, 130, 81-94.

Da Silva, N., Anderson, G. H., Amr, A. M., Vien, S., & Fabek, H. (2024). A comparison of the effects of dairy products with their plant-based alternatives on metabolic responses in healthy
young Canadian adults: a randomized crossover study. Applied Physiology, Nutrition, and Metabolism, 50, 1-17.