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Led by Professor Dérick Rousseau, we look into the structuring and destructuring of materials that make up your food and everyday products.
 

Our work has real-life applications that make their way from research lab to grocery shelves – and into your mouth.

Whether you’re a student fascinated by scientific discovery or an organization in need of high-quality research, we invite you to partner with us in pushing the boundaries of knowledge in the exciting world of food science.

 

The structuring and destructuring of materials that make up your food and everyday products.


 

Structuring Foods for Improved Functionality.


 

The Food and Soft Materials - Our Focus

Our Focus

Colloidal systems, emulsions and gels. From molecular composition through to macroscopic structures. 

The Food and Soft Materials - Our Advantage

Our Advantage

World-class instruments, state-of-the-art facilities and diverse expertise.
 

The Food and Soft Materials - Our Impact

Our Impact

Tailored outcomes: Ingredient flexibility, improved textures, improved nutrient bio-accessibility, lower calories and more.



 

Join the Food and Soft Materials Research Group.


Join the Team

If you would like to learn more about the Food
and Soft Materials Research Group, please
Contact Us.