Research Areas
Advanced Research in Food and Soft Materials
Our work is based on the structuring of colloidal systems such as emulsions and gels. Using innovative
research approaches and world-calibre research tools, we engineer targeted outcomes in macroscopic properties,
such as improved physical and compositional properties.
Fat Crystallization
Our on-going research in fat crystallization is grounded in trying to understand the structural evolution of this material as a function of time, temperature, and shear using a microstructural approach.
By studying these underlying mechanisms, and the resulting rheological properties, we hope to contribute to formulation flexibility in foods or personal care products.
Emulsions and interfaces
Part of our research focus is dedicated to emulsions and interfaces.
We examine both oil-in-water and water-in-oil emulsions, whereby we aim to improve their stability and understand the functional role of various ingredients. Besides stabilization, we also look at how these systems can be destabilized in a controllable manner.
These systems can be used to improve the stability and texture of food products, and for controlled release applications.
Aeration
A number of foods and other materials rely on the formation of stable foams. In these systems, gas bubbles need to be formed and stabilized against coalescence with limited liquid drainage.
We study the stability of both aqueous foams, such as whipping cream, and non-aqueous foams, such as whipped butter.
Oleogelation
Within this area, we focus on the development and application of biocompatible oleogels.
These gels are thermoreversible oil-continuous gels. We examine various gelators and probe if their flow behaviour can be ‘tuned’, based on composition or processing parameters.
Possible applications are as structuring agents for processed foods or cosmetics, and as a controlled or sustained release mechanism of nutraceuticals and pharmaceuticals.
In-Vitro digestion
Besides the formation of food structures, one of our active research areas is understanding how these structures break down in the human gastrointestinal tract.
To mimic these processes, we use the Dedicated Ryerson University In vitro Digester (DRUID) and Dynamic Gastric Model (DGM). These instruments are in vitro digesters that simulate the oral, gastric and small intestinal phases of digestion. They can, for example, be used to estimate in vivo glycemic response and nutrient bioavailability.
Since food structure, digestion, and metabolic response are highly correlated, we have an active collaboration in this area with Toronto Met’s Prof. Nick Bellissimo (School of Nutrition).
