The Ontario Agricultural College is proud to congratulate Dr. Saeed Ghazani, Research Associate in the Department of Food Science at the University of Guelph, on being appointed a Fellow of the American Oil Chemists’ Society (AOCS), one of the highest honours in the fats and oils research community.
Two new faculty members are joining the University of Guelph’s Department of Food Science in the Ontario Agricultural College (OAC).
The Ontario Agricultural College (OAC) is pleased to announce the appointment of Dr. Lisa Duizer as Assistant Dean, Graduate Programs, effective May 1 for a five-year term.
The University of Guelph Department of Food Science is hosting a hands-on Food Science Summer Camp from July 27 to 31, 2026, giving high school students a chance to explore the science behind the foods they love.
Do you love food? Do you also love science? If you do, you might find yourself walking the same path as Aleana Chao, a proud 2022 graduate of the University of Guelph’s Food Science (co-op) program. Today, Aleana is a product developer at Chudleigh’s Bakery, a commercial bakery known for its delicious desserts and deep roots in Ontario’s agricultural community. But her story began much earlier—in high school, where her passion for food and curiosity about science first collided.
When the year-long course begins in September, food science students choose a challenge to tackle, like creating an alcohol-free beverage or a healthy frozen treat. Then, it’s up to them to take on market research and create a product that can fill the hole in their product category and get to work making their idea a reality.
A new study by University of Guelph researchers shows avocados may protect the bone marrow against severe diseases, including leukemia. The study, published in Nutrition and Cancer, was conducted on a mouse model of acute myeloid leukemia (AML), one of the most devastating types of leukemia, as well as a diet-induced form of obesity.
When Maggie Xue graduated from the University of Guelph in 2023 with a degree in Food Science and a minor in Marketing, she set out on a unique career path that perfectly combined her passions. Now the Marketing Supervisor at Norgen Biotek, Maggie uses her expertise in science and marketing to excel in the dynamic biotech industry.
The Department of Food Science is pleased to welcome Dr. Paul Spagnuolo as an associate professor in food chemistry. Paul joined the department on August 15, 2016.
In this position, Spagnuolo will continue developing his internationally recognized research program in the application of nutraceuticals as therapeutics, teach graduate and undergraduate courses in food chemistry, and support the needs of the Ontario food industry.
The Department of Food Science is pleased to welcome Dr. Iris Joye as an assistant professor in cereal science and technology. Joye joined the department on August 2, 2016.