Food Technology Laboratory

Université Laval, Québec, Quebec
Area(s) of Expertise

The Université Laval food technology laboratory provides researchers and private businesses with a broad array of food processing equipment that they can use to test various processes (heat, separation, concentration, drying). Lab researchers can use dairy, meat and plant product processing equipment to create new products, purify molecules of interest and test innovative processes. The analytical laboratories of the Institute of Nutrition and Functional Foods (INAF), located on the same site, also offer a full range of food and biomolecule analysis services to meet clients’ needs. The presence of expert food researchers allows public and private partners to develop innovative research partnerships.

What the facility does

Research and development in the fields of food processing and food-borne bioactive molecules

Research Services

Food product development, process validation, biomolecule separation and purification

Sectors of Application
  • Agriculture, animal science and food
  • Education
  • Manufacturing and processing

Name of specialized lab

Name of equipment

Description of function

Heat processes

Scraped surface heat exchanger

Crystallization and plasticizing

 

Falling film evaporator

Liquid concentration

 

HTST pasteurizers / UHT sterilizers

Various thermal technologies: tubular heat exchanger, ActiJoule heating, plate heat exchanger, induction heating

 

Food can sterilizer (15- to 20-can capacity and automatic seamer)

Batch sterilization

Separation processes

Basket centrifuge

Clarification and separation of particles

 

Continuous settling clarifier

 

 

Cream separator

 

 

CO2 supercritical fluid extractor

Solvent-free extraction of volatile compounds

 

Juice extractor

 

 

Oil extractor

 

 

Electrodialysis unit

Demineralization, concentration of compounds

 

Membrane filtration equipment

Reverse osmosis, ultrafiltration, nanofiltration, microfiltration

Drying processes

Spray dryer

 

 

Tray dryer

 

 

Air dryer

 

 

Fluidized bed

 

 

Freeze dryers

 

Fermentation processes

1- to 22-litre-capacity biofermenters

Computerized monitoring

 

50-litre-capacity microbrewery

Vats, fermentation rooms, bottler, CO2 injector

Grinding, cutting, chopping

Mills (disc, hammer, roll, air-jet)

Reduction in particle size in dry and wet matrices

 

Meat grinder

 

 

Slicer

 

Mixing, emulsification, homogenization

5- to 20-litre capacity mixers

 

 

25-litre-capacity Tetra Pak mixer-emulsifier

Particle dispersion, deaeration, direct or indirect heating, batch pasteurization

 

5-litre-capacity Stephan mixer-emulsifier

 

 

Colloid mill

 

 

High-pressure homogenizers (1- to 160-litre/hour flow)

Homogenization, emulsification, cell lysis

 

Two-pass homogenizer

Homogenization

Packing, conservation

Vacuum packer

With or without gas injection

 

Sterile automatic filling machine

Two programmable ports

 

300-litre-capacity sterile tank

 

 

Programmable chambers (controlled temperature, humidity, light)

 

Cheese making technology

10-litre-capacity experimental tanks

Computerized monitoring

 

220-litre-capacity cheese vat

 

Meat products technology

Brine injector

Single- or multi-needle automatic brine injection

 

Stuffing machines

Stuffing of casings (sausages, salami, etc.)

 

Meat saw