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Joyce Boye

Dr. Joyce I. Boye


Department of Bioresource Engineering
Macdonald Campus, McGill University
Ste-Anne-de-Bellevue, Québec H9X 3V9
boyej [at] agr [dot] gc [dot] ca (Dr. Joyce Boye)


Dr. Joyce Boye, is a research scientist at the Food Research and Development Centre of Agriculture and Agri-Food Canada in St. Hyacinthe, Quebec. She has a Bachelor's degree in Chemical Engineering (University of Science and Technology, Ghana) and a Ph. D in Food Science (McGill University, Montreal, Canada, 1995).

Dr. Boye leads a comprehensive research study in the area of plant protein research and food allergy. Her research activities in the past 15 years have been directed at developing techniques for the isolation, extraction and characterization of proteins from plant sources and identifying areas of application for the food industry. During this time her research team have done extensive work on soybeans, soy-based products, peas, lentils, chickpeas, canola and hemp working in collaboration with industries from the private sector to develop new techniques and new products.

Dr. Boye's projects have resulted in the development of several declarations of inventions, novel soy-based products and licence agreements between AAFC and the collaborating Companies. She has written and delivered over 150 papers/lectures and is senior author of 5 book chapters. She serves as reviewer for a variety of government agencies and more than 15 scientific journals. Selected awards received in her career include the André-Latour 2001 and 2005 Innovation Prizes (Governor’s Foundation/Food Research and Development Centre), the 2001 Research Partnership Prize of Excellence (Agriculture and Agri-Food Canada) and the VMAC Award of Distinction 2001. Her work on novel techniques for processing soy recently won the 2005 Canadian Agri-Food Award of Excellence for Innovation in Agriculture & Agri-Food. She is a member of the Institute of Food Technologists (IFT), American Oil Chemists’ Society (AOCS), American Society for Quality (ASQ), Canadian Institute of Food Science and Technology (CIFST) and Rotary International.