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.
Claire Zhang is a self-proclaimed “foodie", which led her to complete a M.Sc. in Human Health and Nutritional Science at the University of Guelph, followed by a PhD in Food Science. Now in the third year of her PhD, Claire has found a family of “foodies”, who all share the same passion for food and food research, in the Department of Food Science. Claire’s current research focuses on improving consumption of healthy fruits and vegetables among the general public.
The Department of Food Science is pleased to welcome Dr. Jeffrey M. Farber as its newest faculty member. Farber joined the department on June 1, 2015. He comes to the University of Guelph from Health Canada where he was the Director of the Bureau of Microbial Hazards, Food Directorate, in the Health Products and Food Branch.
In January, Michael Rogers joined the Department of Food Science as an associate professor. Rogers is an alumnus of the University of Guelph, attaining both his MSc and PhD in the department. Prior to returning to the University of Guelph, he held faculty positions at Rutgers University and the University of Saskatchewan and as the Center Director for the Gastrointestinal Physiology Center at New Jersey’s Institute of Food, Nutrition & Health.