A novel method for the characterization of food ingredient composition

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The food industry is a global, multi-billion business with significant economic interests in Canada. Ingredient manufacturers and suppliers in the food industry are increasingly facing challenges that pertain to ingredient sourcing and quality, as economic pressures mount to maintain product quality and price structure. In this light, Mondelez International is interested in collaborating with the PI to quantify the composition of key ingredients in their food products. Recently, a sophisticated instrument that simultaneously performs small- and wide-angle x-ray diffraction as well as differential scanning calorimetry was installed in the Rousseau laboratory at Ryerson University. The proposed approach will utilize this newly-acquired research tool to help quantify food ingredient composition, thereby providing the industrial partner with a novel approach to implement more rigorous quality control. This investigation will ideally form the basis of a long-term collaboration with Mondelez International focused on product stability challenges they currently face within their food business units - challenges that can only be solved using a well-grounded, scientific approach.