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.
The Department of Food Science is home to two leading centres in food science and safety, including the Canadian Research Institute for Food Safety (CRIFS) and the Guelph Food Innovation Centre (GFIC)
Food chemistry and physics, physical properties of fats and oils
Dr. Massimo Marcone
Food chemistry and analysis, functional foods, soy proteins, food exotics
Dr. Alice Marciniak
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
Science of food processing with emphasis on food dehydration and drying
Dr. Yoshinori Mine
Bioactive peptides and amino acids in chronic inflammation, cell signalling, and bioinformatics. Food allergy and molecular allergology
Dr. Michael Rogers
Food nanotechnology, gel chemistry, food processing and nutrient bioaccessibility, physical chemistry of foods
Dr. Paul Spagnuolo
Nutraceuticals, cell and molecular mechanisms of food-derived bioactives, cancer, metabolism
Dr. Keith Warriner
Fresh produce safety, meat microbiology, high pressure processing, UV based interventions, water recycling, diagnostics
Graduate Student Research
Students in an OAC graduate program have the unique opportunity to work alongside global leaders in food and agriculture to develop new insights and generate impact. Discover the research opportunities available to graduate students.
The Department of Food Science provides state of the art knowledge translation focused on developing sustainable, safe and innovative foods aimed at improving human health. Research done in Food Science focuses on interdisciplinary studies spanning chemistry, biology, microbiology, natural product chemistry, nanoscience, physics and nutritional science.
