Doug's research interests are focused in a few different areas. He is best known for his ice cream work, where he has maintained a research interest for more than 30 years, having looked at ingredients, structure, manufacturing and quality issues. Most recently, his long-standing interest in polysaccharide structure and functionality, particularly their effect on ice recrystallization, combined with his interests in nutrition (he has taught Nutritional Sciences for 15 years), has led him to look more closely at polysaccharides as dietary fibre. We are interested in pre-product development related to soluble fibre fortification in dairy products, and in the effect of the added fibre on health: glycemic response, colonic fermentation and satiety (through collaborations with colleagues in Human Health and Nutritional Sciences). Correlating physiological functionality to molecular structure (as with physical functionality) is a mechanistic goal to understand.