NANOCELLULOSE (NC), REFERRING TO NANO-STRUCTURED CELLULOSE, HAS GREAT POTENTIAL IN FOOD AND NUTRACEUTICAL APPLICATIONS DUE TO THEIR UNIQUE RHEOLOGICAL ANDSURFACE PROPERTIES, AND THE HEALTH BENEFITS AS A NOVEL DIETARY FIBER. NC MANUFACTURINGTECHNOLOGIES ARE MATURE THAT ALLOW BIG SCALE PRODUCTION OF NC FOR COMMERCIAL APPLICATIONS. SOFAR, THE KNOWLEDGE ON THE FATE AND THE HEALTH IMPLICATIONS OF NC ARE STILL LIMITED. NC IS NOTCONSIDERED GENERALLY RECOGNIZED AS SAFE (GRAS) DESPITE THAT THEY ARE ALLOWED IN CERTAIN FOODPACKING MATERIALS ON A CASE BY CASE BASIS. SUCHLIMITATIONS RESTRICT THE NC APPLICATIONS. THIS STUDY WILL INVESTIGATEHOW THE THREE DIFFERENT TYPESOF NC AFFECT THE INTESTINAL MUCOSA, NUTRIENT ABSORPTION AS WELL AS THE COLONIC FERMENTATION. THEINFORMATION IS CRITICAL FOR UNDERSTANDING THE BEHAVIOR AND FATE OF NC IN HUMAN BODY AND THERELATED HEALTH EFFECTS. THE INFORMATION IS ALSO IMPORTANT TO SEEK FDA APPROVAL OF NC IN FOOD USE, AND DEVELOP NOVEL APPLICATIONS OFTHE MATERIAL TO OBTAIN ECONOMICAL AND SOCIAL BENEFITS.