Research Collaboration

Areas of Research

The Department of Food Science at the University of Guelph serves as the hub for local, national and international collaborations, and is one of the world's premier food science departments.


Dr. Shai Barbut 
sbarbut@uoguelph.ca

Poultry, meat and egg products; meat microbiology, gelation and structure


Dr. Benjamin Bohrer 
bbohrer@uoguelph.ca

Meat science and muscle biology, beef, pork, poultry, meat quality, meat yield, processed meat


Dr. Lisa Duizer 
lduizer@uoguelph.ca

Descriptive sensory analysis techniques; the use of novel sensory techniques to characterize food; sensory perception and aging


Dr. Jeff Farber 
jfarber@uoguelph.ca

Applied food microbiology; fish and seafood safety, meat safety, dairy safety, produce safety, risk assessment; risk communication


Dr. Douglas Goff 
dgoff@uoguelph.ca

Structure and physical and biological functionality of food hydrocolloids. Ice cream science and technology. Processing, physical chemistry and structure of dairy products and frozen foods


Dr. Arthur Hill 
arhill@uoguelph.ca

Cheese science and technology, dairy processing, risk analysis


Dr. Iris Joye
ijoye@uoguelph.ca

Cereal science and technology, gluten functionality, encapsulation, protein particles, protein structure and interactions


Dr. Gisèle LaPointe
glapoint@uoguelph.ca

Dairy and food microbiology, food and human microbiota, probiotics and prebiotics, bioactive ingredients


Dr. Loong-Tak Lim
llim@uoguelph.ca

Food packaging, biopolymer films, active/intelligent packaging, electrospinning, encapsulation, coffee


Dr. Alejandro Marangoni
amarango@uoguelph.ca

 Food chemistry and physics, physical properties of fats and oils


Dr. Massimo Marcone
mmarcone@uoguelph.ca

Food chemistry and analysis, functional foods, soy proteins, food exotics


Dr. Donald Mercer
dmercer@uoguelph.ca

Science of food processing with emphasis on food dehydration and drying


Dr. Yoshinori Mine
ymine@uoguelph.ca

Bioactive peptides and amino acids in chronic inflammation, cell signalling, and bioinformatics. Food allergy and  molecular allergology


Dr. Michael Rogers
mroger09@uoguelph.ca   

Food nanotechnology, gel chemistry, food processing and nutrient bioaccessibility, physical chemistry of foods 


Dr. Paul Spagnuolo
pspagnuo@uoguelph.ca     

Nutraceuticals, cell and molecular mechanisms of food-derived bioactives, cancer, metabolism


Dr. Keith Warriner
kwarrine@uoguelph.ca    

Fresh produce safety, meat microbiology, high pressure processing, UV based interventions, water recycling, diagnostics