What we do:

  • Apply engineering and material science to design food microstructures with programmed nutrient delivery -creatinghealthier food products with desirable nutritional qualities
  • For example, using extrusion technology to increase protein bioavailability and slow down glucose releasefrom lentils and chickpea products.

What you will learn:

  • Food processing and engineering concept to develop food products with microstructures that lead todesirable nutritional and sensory qualities.
  • Equipment: twin-screwextruder, powder X-raydiffractometer, scanning electron microscopy, texture analyzer,and, when available, synchrotron X-ray and neutron scattering.
  • Labs: prototype development, simulated enzymatic gastrointestinal digestion, human sensory tests

Who should join:

Students interested in careers or graduate schools in food science, food engineering, orsustainable food systems.

 

Illustration of flour processed into pasta and then anaylzed by the consumer, microstructures, and nutritional qualities

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For more information, contact Wan-Yuan Kuo at

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