Keith Warriner gained a 1st Class BSc (Hons) in Food Science specializing in food microbiology from Nottingham University, UK and PhD in Microbial Physiology at the University of Wales Aberystwyth. In 1994 he joined the University of Manchester and developed reagentless sensors designed for...
Lisa Duizer
User Details
Position / Title:
Professor and Graduate Program Coordinator
Email:
Building:
Food Science
Room:
Rm 235
Phone Number:
519-824-4120 x53410 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
Current Funding:
2009 Salt, science and society - Advanced Foods and Materials Network 2009 Characterization of sensory properties of red and white wheat - Ontario Ministry of Agriculture and Rural Affairs
2010 Optimizing pureed food for individuals with swallowing difficulties - Ontario Minstry of Agriculture and Rural Affairs
2010 Development of in-house purees for long term care facilities - Research Institute of Aging and Canadian Agricultural Adaptation Program
2010 Astringency perception -National Science and Engineering Research Council
Teaching:
Courses Taught
Food*3700 Sensory evaluation of food