The Rousseau laboratories focus on the development of foods and soft materials with improved physical and compositional properties.
Two labs drive the research forward: the Food Research Laboratory and the Soft Matter Research and Technology (SMaRT) laboratory.
Our efforts are based on the structuring of colloidal systems such as emulsions and gels using unique, innovative research approaches and access to world-calibre research tools.
The end result? Better processed foods with an extended shelf life, lower calories and less fat.