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Another major piece of equipment developed by Bellissimo and Rousseau is called the Dynamic Gastric Model, a research tool that simulates the different parts of the human digestive system—mouth, stomach, intestines and all. The goal is to see how food breaks down in the various portions of the gastro-intestinal track, and to quantify which products of the digestion process have significant health benefits.

Now that he’s set up in the CUI, Rousseau is looking forward to working even more closely with Bellissimo and his team to improve the health of Canadians. “We’re working toward building a research centre focused on nutrition and food science research,” he says. And he couldn’t dream of a better place to be doing it. “This building is phenomenal. It’s wonderful for promoting and enhancing research collaborations. It’s a showcase for what Ryerson does well—a real gem.”

A HEALTHY, SUSTAINABLE WATER CYCLE FOR THE CITY

In another section of the CUI, Nick Reid is focused on water. As the executive director of Ryerson Urban Water (RUW), he’s interested in the urban water cycle, and how to keep it healthy for the millions of city-dwellers who depend on it. He and his colleagues investigate everything from the quality of the water we drink to the technologies used for cleaning water and wastewater to storm water management. “Our over-arching goal is to try to achieve a healthy, sustainable urban water cycle,” he says.

Kruti Shukla, a postdoctoral fellow in chemistry and biology, works on an experiment using electromagnetic fields to improve water quality.

Science students in the Science Discovery Zone, a hub for projects and startups focused on evidence-based innovation.

18 Ryerson University Magazine / Summer 2019