Research at the Department of Food Science
A global leader in food science and safety
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.
Discover Our Research
Research Centres
The Department of Food Science is home to two leading centres in food science and safety, including the Canadian Research Institute for Food Safety (CRIFS) and the Guelph Food Innovation Centre (GFIC)
Faculty Directory
Discover the faculty and expertise in food science, safety and innovation that make up U of G's Department of Food Science.
Research Areas in the Department of Food Science
From meat microbiology to nanotechnology in food, U of G's Department of Food Science faculty cover a wide range of expertise.
| Faculty Name | Expertise |
|---|---|
| Dr. Shai Barbut | Poultry, meat and egg products; meat microbiology, gelation and structure |
| Dr. Maria Corradini | Development of novel techniques to study foods, their biophysical behavior, and stability. |
| Dr. Lisa Duizer | Descriptive sensory analysis techniques; the use of novel sensory techniques to characterize food; sensory perception and aging. |
| Dr. Lawrence Goodridge | Ways to detect and control food-borne and water-borne bacterial pathogens such as E. Coli, Salmonella and Listeria |
| Dr. Iris Joye | Cereal science and technology, gluten functionality, encapsulation, protein particles, protein structure and interactions |
| Dr. Gisèle LaPointe | Dairy and food microbiology, food and human microbiota, probiotics and prebiotics, bioactive ingredients |
| Dr. Loong-Tak Lim | Food packaging, biopolymer films, active/intelligent packaging, electrospinning, encapsulation, coffee |
| Dr. Alejandro Marangoni | Food chemistry and physics, physical properties of fats and oils |
| Dr. Massimo Marcone | Food chemistry and analysis, functional foods, soy proteins, food exotics |
| Dr. Alice Marciniak | Understanding the interactions between food components, specially proteins during processing to produce new ingredients and evaluate their functionality and in-vitro digestibility. |
| Dr. Donald Mercer | Science of food processing with emphasis on food dehydration and drying |
| Dr. Yoshinori Mine | Bioactive peptides and amino acids in chronic inflammation, cell signalling, and bioinformatics. Food allergy and molecular allergology |
| Dr. Michael Rogers | Food nanotechnology, gel chemistry, food processing and nutrient bioaccessibility, physical chemistry of foods |
| Dr. Paul Spagnuolo | Nutraceuticals, cell and molecular mechanisms of food-derived bioactives, cancer, metabolism |
| Dr. Keith Warriner | Fresh produce safety, meat microbiology, high pressure processing, UV based interventions, water recycling, diagnostics |
Graduate Student Research
Students in an OAC graduate program have the unique opportunity to work alongside global leaders in food and agriculture to develop new insights and generate impact. Discover the research opportunities available to graduate students.
About Us
The Department of Food Science provides state of the art knowledge translation focused on developing sustainable, safe and innovative foods aimed at improving human health. Research done in Food Science focuses on interdisciplinary studies spanning chemistry, biology, microbiology, natural product chemistry, nanoscience, physics and nutritional science.