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Consider texture. We’re usually too busy enjoying what we eat to really think about why we’re enjoying it, but texture is a huge factor, Rousseau says. He has worked with a number of industry partners interested in replacing fatty ingredients with low-fat alternatives, while maintaining texture. “They come to us because of our expertise and our research equipment,” he says.

With the incoming suite of CFI tools, his research group is increasingly positioned to tackle new food challenges. “We are about to welcome a unique instrument that combines high-resolution imaging at the nano-scale using an electron microscope with spectroscopy to deduce the molecular structure of chemical compounds. Understanding how molecules are stuck together like Lego and the structures they form is a very important way to design better-for-you foods,” he says.

But it’s not just about taste and texture. People can have any number of reasons for preferring one kind of food over another, or for avoiding certain foods altogether. They might be lactose or gluten intolerant; or they might choose not to eat animal-based proteins, for example. So Rousseau and his colleagues try to develop foods with similar tastes and textures that people can eat. “The growing diversity in Toronto means that the food industry is hyper-specializing,” he says.

“A perfect example is the development of meatless burgers or vegan cheeses made from alternative protein sources. We’re getting to the point where developing such products is increasingly commonplace. However, the science underpinning such products is lagging behind—this is where we come in. We link fundamental science with real-world applications.”

Metabolic cart designed for accurate measurement of resting energy expenditure.

A sensory booth in the Nutrition Discovery Labs where researchers measure response to the smell, taste and texture of food.

Summer 2019 / Ryerson University Magazine 17