Puree-based foods can help – but they have their own set challenges. Too thick, and some patients can’t swallow. Too runny, and they can choke. For Orleans-based food processing company Apetito HFS, this created a challenge. The company makes foods for health care providers across Canada, and after their puree-based chicken soup was frozen, it became too runny for patients suffering from dysphagia.
That’s where Farah Hosseinian comes in. The Professor in Carleton’s Department of Chemistry is working with Apetito HFS to get the consistency of their food products just right.