Led by Professor Dérick Rousseau, we look into the structuring and destructuring of materials that make up your food and everyday products.
Our work has real-life applications that make their way from research lab to grocery shelves – and into your mouth.
Whether you’re a student fascinated by scientific discovery or an organization in need of high-quality research, we invite you to partner with us in pushing the boundaries of knowledge in the exciting world of food science.
![The structuring and destructuring of materials that make up your food and everyday products.](/content/dam/rousseau/ryerson-faculty-of-science-rousseau-food-science-2019-BG.png)
Structuring Foods for Improved Functionality.
![The Food and Soft Materials - Our Focus](/content/dam/rousseau/ryerson-faculty-of-science-rousseau-our-focus-icon-2019-BG.png)
Our Focus
Colloidal systems, emulsions and gels. From molecular composition through to macroscopic structures.
![The Food and Soft Materials - Our Advantage](/content/dam/rousseau/ryerson-faculty-of-science-rousseau-our-advantage-icon-2019-BG.png)
Our Advantage
World-class instruments, state-of-the-art facilities and diverse expertise.
![The Food and Soft Materials - Our Impact](/content/dam/rousseau/ryerson-faculty-of-science-rousseau-our-impact-icon-2019-BG.png)
Our Impact
Tailored outcomes: Ingredient flexibility, improved textures, improved nutrient bio-accessibility, lower calories and more.
![Join the Food and Soft Materials Research Group.](/content/dam/rousseau/ryerson-faculty-of-science-rousseau-join-the-team-2019-BG.png)
Join the Team
If you would like to learn more about the Food
and Soft Materials Research Group, please
Contact Us.