Liquid–Liquid Encapsulation of Omega-3 Oils for Controlled Release Under Dynamic Gastrointestinal Conditions

This project aims to improve the delivery of omega-3 oils—nutrients that readily degrade during digestion, by developing soft liquid–liquid capsules that protect these oils as they pass through the gastrointestinal tract. Initial formulation and testing will be conducted at the University of Waterloo, where capsules will be created to achieve high stability and controlled release. Because Canada does not currently have facilities that simulate dynamic digestive conditions, the capsules will then be evaluated at Wageningen University & Research (WUR), a leader in food science and digestion modelling.

At WUR, the capsules will undergo digestion tests and assessment using a dynamic gastrointestinal simulator that reproduces stomach motion, enzyme activity, and fluid mixing. These experiments will show how the capsules break down, when Omega-3 is released, and how the nutrient becomes available for absorption. By combining Waterloo’s expertise in encapsulation with WUR’s advanced digestion tools, the project will generate insights into the design of effective nutraceuticals and functional foods.

This collaboration will strengthen research capacity at both institutions, support partnerships, and advance the development of nutrition technologies. It also provides training, allowing researchers to work with leading facilities and bring skills back to Canada’s innovation sectors.

Faculty Supervisor:

Sushanta Mitra

Student:

Partner:

Wageningen University and Research Centre

Discipline:

Engineering

Sector:

Education

University:

University of Waterloo

Program: