Food Technology Laboratory

Université Laval, Québec, Québec
What the facility does

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

Areas 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.

Research services

Food product development, process validation, biomolecule separation and purification

Sectors of application
  • Agriculture, animal science and food
  • Education
  • Manufacturing and processing
Specialized labEquipmentFunction
Heat processesScraped surface heat exchangerCrystallization and plasticizing
 Falling film evaporatorLiquid concentration
 HTST pasteurizers / UHT sterilizersVarious 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 processesBasket centrifugeClarification and separation of particles
 Continuous settling clarifier 
 Cream separator 
 CO2 supercritical fluid extractorSolvent-free extraction of volatile compounds
 Juice extractor 
 Oil extractor 
 Electrodialysis unitDemineralization, concentration of compounds
 Membrane filtration equipmentReverse osmosis, ultrafiltration, nanofiltration, microfiltration
Drying processesSpray dryer 
 Tray dryer 
 Air dryer 
 Fluidized bed 
 Freeze dryers 
Fermentation processes1- to 22-litre-capacity biofermentersComputerized monitoring
 50-litre-capacity microbreweryVats, fermentation rooms, bottler, CO2 injector
Grinding, cutting, choppingMills (disc, hammer, roll, air-jet)Reduction in particle size in dry and wet matrices
 Meat grinder 
Mixing, emulsification, homogenization5- to 20-litre capacity mixers 
 25-litre-capacity Tetra Pak mixer-emulsifierParticle 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 homogenizerHomogenization
Packing, conservationVacuum packerWith or without gas injection
 Sterile automatic filling machineTwo programmable ports
 Programmable chambers (controlled temperature, humidity, light) 
Cheese making technology10-litre-capacity experimental tanksComputerized monitoring
 220-litre-capacity cheese vat 
Meat products technologyBrine injectorSingle- or multi-needle automatic brine injection
 Stuffing machinesStuffing of casings (sausages, salami, etc.)
 Meat saw