Professor
Toronto Metropolitan University
Toronto, Ontario, Canada
• Professor of food science at Ryerson University in Toronto, Canada (1998-present).
• PhD: University of Guelph on lipid crystallization (1997).
• Research: formation and stability of food colloidal systems (fats, emulsions, gels and confectionery) and how to improve functionality.
• 160+ publications, 250+ presentations and 3 patents.
• Numerous collaborations with international industrial partners on processed foods, crude oil and personal care products.
• Editor-in-chief of the Elsevier journal Food Structure.
Disclosure information not submitted.
Oil structuring via capillary suspensions containing water-swellable cellulose beads and fibres
Monday, May 1, 2023
12:40 PM – 1:00 PM MDT