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Cornell Food Solution Is Easy to Swallow

Food scientists at Cornell University apply novel technologies to product development projects.
Aamir Iqbal, a postdoctoral food science researcher at Cornell University, prepares to share a puff product with taste testers.
Danielle Beurteaux

Food Technology Magazine

Food scientists at Cornell University apply novel technologies to product development projects.

It’s estimated that one-third of those aged 65-plus suffer from dysphagia, which is difficulty swallowing, often the result of muscle and nerve damage. People with dysphagia can choke on food and can suffer from malnutrition and dehydration, as well as related issues like depression.

There are food products available for those with dysphagia, but they are mostly liquids or purees, explains Aamir Iqbal, a postdoctoral researcher in the Rizvi Lab at Cornell University’s Department of Food Science. However, such products have drawbacks: They require refrigeration and they get …

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Authors

  • Danielle Beurteaux Writer

    Danielle Beurteaux is a journalist who writes about science, technology, and food.

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