News related to Department of Food Science | Ontario Agricultural College

News related to Department of Food Science

aleana chao in a bakery

Guelph Grad Story: Food Product Innovator, Aleana Chao

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.

Food science students in a lab preparring their food innovation

From Idea to Table: Food Science Students Stir Up New Food Products

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.

Maggie Xue wearing a labcoat and smiling for the camera. A lab can be seen in the background

Blending Science and Marketing to Launch a Unique Career – OAC Alumni Maggie Xue

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. 

Paul Spagnuolo in front of a wall of pharmaceutical jars

New Food Chemistry Professor

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.

Iris Joye standing in front of green leaves

New Cereal Science Researcher

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 sitting on a rock with fall coloured trees below

Meet Claire, PhD Student

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.

New Food Safety Professor Joins OAC

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.

New Food Processing Professor Joins Department of Food Science

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.  

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