characterization of food nanostructures using atomic force microscopy

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It is becoming increasingly clear that food structure has a major impact not only on the stability and quality of food, but even more importantly to its function during consumption and digestion. The food products of the future will be designed not only to be highly nutritious and convenient, but they also will have to impart additional functions to the consumer. However, to obtain the optimal matrix structure able of delivering functionality to our body during consumption and digestion, it is of fundamental importance to understand the building blocks of structure and how they assemble and disassemble during processing and in our body. The Department of Food Science at the University of Guelph is worldwide recognized for its leadership in the area of material science, and the purchase of an Atomic force microscope will allow the applicants to maintain this leadership position.