Carleton’s new Food Design Lab, a glassed-in space in the Abilities Living Laboratory, is where Farah Hosseinian and her team are designing foods that are easier and more appealing to eat for people with dysphagia.
The team, including Winifred Akoetey, Seun Davies and Minfang Luo, layers proteins, grains, fruits, vegetables and sugars to build meals with the right texture, and plans to add nutrients such as dietary fibre and probiotics. A food-grade 3D printer dispenses edible pastes, and a texture analyzer measures particle size and distribution.
“Everybody should enjoy eating,” Hosseinian told Carleton’s writer Dan Rubinstein.