Designing Encapsulation Platforms & Creating New Textures in Food

Alireza Abbaspourrad, Ph.D., Professor of Food Chemistry and Ingredient Technology, Department of Food Science, Cornell University

Date and Location

When (Date/Time)

September 26, 2019, 4:00 PM - 5:00 PM


252 Erickson Food Science Building

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In the first part of my talk, I will focus on using emulsion drops generated in microfluidics as templates to fabricate functional polymeric microcapsules and microparticles that respond to a range of environmental stimuli in prescribed ways. In addition, taking advantage of material behaviors at liquid-liquid interfaces enables engineering complex soft materials and encapsulating a wide variety of actives including colorants, vitamins and flavors. I will discuss few examples of encapsulation and triggered-release systems developed for different applications including food and pharmaceutical industry using conventional encapsulation techniques. In the second part of the presentation I will demonstrate how we can create new textures using High Internal Phase Emulsions (HIPE) and formulate low calorie food with high nutritional value. In the last part of my presentation, I will share with you our 3D-Gut-on-a-Chip device and bioreactor designed for screening bioavailability and toxicity of different ingredients.