Platform for Studying the Structural Organization of Foods for Optimum Nutritional Use

Université Laval, Québec, Québec
What the facility does

In vitro digestion, rheological characterization and speed of disintegration of foods during digestion

Area(s) of Expertise

The platform meets research needs related to the study of the structural organization and rheological properties of foods, explaining their organoleptic and nutritional characteristics. We implement a new, systematic approach for studying the microstructure of foods before and during digestion, in order to link food microstructure with nutritional properties. Our equipment allows us to study changes in simple and complex food system microstructures at each step in gastrointestinal digestion.

Research Services

Rheological analysis, disintegration of foods during digestion, characterization of digestates.

Sectors of Application
  • Agriculture, animal science and food
  • Education
  • Health care and social services
  • Manufacturing and processing

Name of specialized lab

Name of equipment

Description of function

Platform for Studying the Structural Organization of Foods for Optimum Nutritional Use

Rheometers:

  • ARES-G2
  • AR-G2

Characterization of the rheological properties of foods and food ingredients

 

Titrator

Control of pH and addition of enzymatic solutions during digestion