Designing the food of the future: from molecules to matrices

Overview

This research program addresses the need for foundational knowledge linking ingredient structure to food functionality through direct expanded extrusion (DEE). By studying how biopolymers such as proteins, starch, non-starch polysaccharides, and lipids reorganize during extrusion, the team builds predictive models that connect processing conditions to the architecture and performance of the resulting food matrices. The work supports innovation in ingredient performance, waste reduction, and nutrition, with applications in plant-based meat analogues and other extruded food products.

Technical specifications

Core capabilities:

• Direct expanded extrusion of plant-based flours and biopolymer systems using a twin-screw extruder at the Guelph Food Innovation Center
• Multidimensional structural analysis of proteins and biopolymers across hierarchical levels using chromatography, fluorescence spectroscopy, and vibrational (micro-)spectroscopy
• Matrix characterization through rheological, thermal, and functionality testing
• Predictive modeling linking ingredient properties and extruder operating conditions to structural formation and functional performance
• Concept-to-prototype workflow combining academic and industrial expertise, with prior focus on bean flour, zein/gluten-starch systems, and plant-based meat analogues

Technology readiness level

The research team has proven expertise in extrusion, food and material science, polymer chemistry, modeling, and data integration. Previous studies have demonstrated the ability to design and characterize multidimensional architecture and assembly of extrudates, and to estimate and predict quality and safety outcomes across food unit operations and deteriorative processes. Future work will validate predictive models using in-house DEE production and integrated structural and functional analyses. The program is positioned for collaborative research with industry partners interested in plant-based food innovation, ingredient optimization, and extrusion-based product development.