A novel method for the characterization of food ingredient composition

食品工业是一个全球性的、数十亿美元的行业，在加拿大有着重要的经济利益。食品行业的原料制造商和供应商正日益面临原料采购和质量方面的挑战，因为维持产品质量和价格结构的经济压力越来越大。有鉴于此，亿滋国际有意与PI合作，量化其食品中关键成分的组成。最近，在瑞尔森大学的卢梭实验室安装了一种精密的仪器，可以同时进行小角和广角x射线衍射以及差示扫描量热仪。提出的方法将利用这个新获得的研究工具来帮助量化食品成分组成，从而为工业合作伙伴提供一种新的方法来实施更严格的质量控制。这项调查将理想地形成与亿滋国际长期合作的基础，重点关注他们目前在食品业务部门面临的产品稳定性挑战——这些挑战只能通过有充分依据的科学方法来解决。

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.