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. Maria Corradini
mcorradi@uoguelph.ca
Development of novel techniques to study foods, their biophysical behavior, and stability.
Dr. Lisa Duizer
lduizer@uoguelph.ca
Descriptive sensory analysis techniques; the use of novel sensory techniques to characterize food; sensory perception and aging
Dr. Douglas Goff (Professor Emeritus)
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. Lawrence Goodridge
goodridl@uoguelph.ca
Ways to detect and control food-borne and water-borne bacterial pathogens such as E. Coli, Salmonella and Listeria
Dr. Arthur Hill (Retired)
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. Alice Marciniak
amarcini@uoguelph.ca
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
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