Dr. Farah Hosseinian, Improving Purée-Based Foods Can Help COVID-19 Patients Who Have Difficulty Swallowing
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 , 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 comes in. The Professor in ÐÓ°ÉÔ´´â€™s Department of Chemistry is working with Apetito HFS to get the consistency of their food products just right.