Food is one of life's pleasures, nourishing both body and soul. And many consider the tasks (or art) of cultivating a vegetable garden and preparing meals to be a relaxing and creative outlet.

But not everyone can be in control of where or how their food is cultivated or raised, and many people have medical conditions that require careful food choices every day.

This area of research includes new technologies in the production, preparation and storage of the foods we eat, and how to create tasty, wholesome items for restrictive diets.

Projects

• Gluten Free Recipe Development

Contact

Gluten-Free Recipe Development
Celiac disease is a medical condition in which gluten damages the digestive tract, leading to poor absorption of many nutrients and a range of symptoms. There is no cure, and treatment requires avoiding gluten. Almost one per cent of the population is affected by this condition.

While many gluten-free recipes exist, the end product is traditionally very heavy, dense and lacking in taste. Two innovative students in SAIT Polytechnic's Professional Cooking Program within the School of Hospitality and Tourism took on the challenge of developing new recipes that would produce tasty results with an appealing texture and longer shelf life.

With funding from the Applied Research Fund and assistance from faculty plus use of professional equipment within the School, the pair tested and perfected seven recipes for buns, bread, bagels, pizza dough, muffins, cakes and cookies. SAIT is now offering gluten-free baking courses through its continuing education department and gluten-free cooking will be incorporated into the regular program. (Pictured: Researchers - Sandy Cutts (L) and Kerry Bennett)

Contact:

Carole Doucet Love, MHSc, RD
Research Coordinator
Fields of Health and Hospitality
Ph: 403.284.7056
Fax: 403.210.4373
Email: applied.research@sait.ca