Education
BASc (Applied Human Nutrition) - University of Guelph
MSc (Food Science) - University of Guelph
PhD (Food Technology) - Massey University, New Zealand
Research Scientist - Agri-Food for Health Aging
Alejandro Marangoni
User Details
Position / Title:
Professor and Canada Research Chair
Email:
Building:
Food Science Building 38
Room:
218
Phone Number:
519-824-4120 x54340
Fax Number:
519-824-6631
Homepage:
http://www.uoguelph.ca/~amarango/ Research:
- Soft Materials Science --- The physical properties of plastic disperse systems in the form of edible fats and oils
- Production of “Healthy” Functional Fats and Oils using methods such as chemical/enzymatic lipid intereseterification and organogelation by small molecules and polymers and lyotropic phases.
- Supramolecular Structure of Food Components and Physiological Effects --- Lipid nanostructure and its effects on triglyceride and insulin metabolism
Current Funding:
- Natural Science and Engineering Research Council of Canada
- Ontario Ministry of Energy, Science and Technology
- Canada Foundation for Innovation
- Ontario Innovation Trust
- Ontario Ministry of Agriculture and Food
- Agriculture and Agrifood Canada
- French Embassy
Awards:
- Premier’s Research Excellence Award (1999)
- American Oil Chemists’ Society Young Investigator Award (2000)
- Canada Research Chair (2001-2006)
- Ontario Distinguished Researcher Award (2002) - two awards in 2002
- CFI Career Award (2002)
- E.W.R. Steacie Memorial Fellowship in Chemistry (2002)
- American Oil Chemists’ Society T.L. Mounts Award (2004)
- Canada Research Chair (2006-2011)
- Guelph Partnership for Innovation “Innovator of the Year Award” (2008)
Recent Presentations:
- Campos, R. and Marangoni, A.G. 2010. Molecular composition dynamics and structure of cocoa butter. Crystal Growth and Design 10: 205-217.
- Acevedo, N. and Marangoni, A.G. 2010. Characterization of the nanoscale in triglyceride crystal networks. Crystal Growth and Design 10: 3327-3333.
- Acevedo, N. and Marangoni, A.G. 2010. Towards nanoscale engineering of triglyceride crystal networks. Crystal Growth and Design 10: 3334-3339.
- Laredo,T, Barbut, S. and Marangoni, A.G. 2011. Molecular Interactions of Polymer Oleogelation. Soft Matter 7: 2734- 2743.
- Malkey, F. and Marangoni, A.G. 2011. Nanoscale effects on oil migration through
- triacylglycerol polycrystalline colloidal networks. Soft Matter (Submitted).
- Malkey, F., Smith, A.K. and Marangoni, A.G. 2011. Laminar shear effects on crystalline alignments and nanostructure of a triacylglycerol crystal network. Crystal Growth and Design (Submitted).
- Stortz, T. and Marangoni, A.G. 2011. Heat Resistant Chocolate. Trends in Food Science and Technology (Printed Online).
- Pink, D., Peyronel, F. and Marangoni, A.G. 2011. Meanfield theories and their validity at the nanoscale for lipids. Nature Materials (submitted)
- Acevedo, N., Peyronel, F. and Marangoni, A.G. 2011. Characterization and engineering of the nanoscale in triglyceride crystal networks. Current Opinion in Colloid and Interface Science (In Press).
