Dhaval Patel, Master of Science in Food Innovation
Dhaval’s modified foods are designed for those at risk
Dhaval Patel is modifying the food most of us take for granted. As part of his Master of Science in Food Innovation, he has designed a safer and tastier way for people with dysphagia to get their nutrients.
Dysphagia is a disorder preventing people from swallowing food comfortably or safely, making one our most basic needs a struggle to meet. It’s a problem Dhaval feels passionate about solving.
“Everyone deserves good food. People who have this condition are eating smoothies and liquid food. They never get proper food.”
Dhaval has used his education and the guidance of his supervisors to create an alternative option of chickpea slurry. It could help open the door to a range of sensations, letting those with dysphagia can enjoy their meals.
Studying a Master of Science in Food Innovation allowed Dhaval to take his previous experience further. Before coming to Lincoln he worked in the food technology industry for brands like Go Healthy.
Dhaval will soon begin PhD studies. He’ll continue to make an impact on the food industry from our labs at Lincoln.