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Alejandro G. Marangoni, PhD (he/him/his)

Professor and Tier I Canada Research Chair
University of Guelph
Guelph, Ontario, Canada

Dr. Alejandro G. Marangoni is a Professor and Tier I Canada Research Chair in Food, Health and Aging at the University of Guelph, Canada. His work concentrates on the physical properties of food materials in foods, cosmetics and biolubricants. With an H-index of 79, i-index of 371 and over 22,600 citations of his work, he has published over 400 refereed research articles, 85 book chapters, 18 books, and over 40 patents. He is the recipient of the 2013, AOCS Stephen Chang award, the 2014 IFT Chang Award in Lipid Science, the 2014 AOCS Supelco/Nicholas Pelick Award, the 2015 ISF Kaufmann Medal, the 2017 AOCS Alton E. Bailey Medal, and the 2019 European Lipid Technology Award from EuroFed Lipids. Marangoni is a fellow of the American Oil Chemists’ Society, the Institute of Food Technologists and the Royal Society of Chemistry (U.K.). He is the Editor in Chief of both Current Opinion and Current Research in Food Science. Dr. Marangoni has also founded and commercialized 3 high-tech companies with global reach. Dr. Marangoni was honored as one of the 10 most influential Hispanic Canadians in 2012 and a Fellow of the Royal Society of Canada, the National Academy of Sciences, in 2018.

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