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 lab



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





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


Packing, conservation

Vacuum packer

With or without gas injection


Sterile automatic filling machine

Two programmable ports


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