The Center builds on the rich body of work on food flavors and colors our department is famous for. We are building a consortium of industry members who see encapsulation as a key technology for their business, and recognize the need for basic research that will support their needs. We believe there is an unmet need and pooling the resources from several companies via subscription fees will leverage individual contributions to produce greater results at a reasonable cost.
While our greatest strength has been in the encapsulation of food flavorings, the protection and delivery of nutrients, natural bioactives, colorants, enzymes and microorganisms benefit from encapsulation. We are ideally located with human and animal nutritionists, physiologists, and agricultural scientists who can collaborate on projects to evaluate efficacy and stability of encapsulated components in varied applications.