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Staff and research

Teaching and research expertise overview

Any department which is part of McGill University is expected to emulate its strong research tradition and commitment to excellence. This can only be done by having a professional staff who view excellence as a normal state of affairs and the Department is fortunate to have quality personnel who chose to work at McGill for those very reasons. A profile of each faculty member is presented below to acquaint you with their position, background, research interests and teaching duties.

Dr I. Alli

Inteaz Alli is a Professor of Food Quality Assurance and Food Analysis. He has professional expertise in the area of food quality assurance and is a food industry practitioner in this field. His primarily research interest is in the area of isolation and characterization of food proteins. He is co-inventor and primary researcher for two patents for food protein products and the processes for preparation of the proteins for use as food ingredients. As an expert in the Food Quality/Food Safety field, he has published a university-level textbook entitled Food Quality Assurance: Principles and Practices, and several invited book chapters. He has presented numerous invited seminars and conducted invited training courses and workshops in food quality, food safety, HACCP, food proteins and food analysis in universities, food companies, government institutions and international agencies both in North America and around the world. Dr. AlIi is responsible for teaching Principles of Food Analysis, Quality Assurance and Food Traceability

Dr S. Bayen


Stephane Bayen graduated from the Ecole Nationale Supérieure de Chimie in Montpellier (France). He then obtained his PhD from the National University of Singapore in Chemistry. His research interests include analytical chemistry (e.g. chromatographic techniques and mass spectrometry), ecological and human health risk assessment, and the fate of chemical contaminants eventually reaching consumers (e.g. from field to fork!). His projects include developing novel tools to monitor contaminants, providing new data on their chemistry during the various stages of the food supply chain, and ultimately assessing human exposure. He has previously been involved in consulting and training (management level), with professionals in the field of food safety and environmental management (industry facility managers, regulatory bodies, private laboratories). He is responsible for teaching courses on Food Safety Risk Assessment, Food Toxins & Toxicants, and Separation Techniques in Food Analysis

Dr M. Chénier


Martin Chénier Professor Martin Chénier is a Ph.D. graduate from McGill in Microbiology and carried his postdoctoral research at the INRS – Institut Armand-Frappier. His expertise is in the application of molecular biology and classical microbiology approaches to microbial ecology studies, including bacterial antibiotic resistance, biodiversity and activity in agroecosystems. His core research interest is in investigating the bacterial ecology of antibiotic resistance in swine production, with a focus on anaerobic commensal bacteria. Dr. Chénier has a cross appointment with the Department of Food Science and the Department of Animal Science. He is responsible for teaching Food Microbiology, Food-Borne Pathogens and Advances in Food Microbiology.

Dr A.A. Ismail

Professor Ashraf Ismail is a graduate of McGill in Chemistry and Biochemistry. He worked previously at the National Research Council in Ottawa. His expertise is in the area of applied infrared spectroscopy, specifically as it relates to combined immunoassay/FTIR techniques. These novel analytical technologies are being used to develop methods for antibiotic and toxicological assessment of food systems in relation to food safety. He is co-director of the McGill IR Group.. Dr. Ismail is responsible for teaching Physical Chemistry, Food Comodities and Biophysical Chemistry of Food.

Dr S. Karboune


Professor Salwa Karboune is a graduate from the University of Marseille, France, in Food Biotechnology. She carried out her postdoctoral research at McGill University before joining the Department of Food Science and Agricultural Chemistry. Dr. Karboune acquired expertise in the innovation and the synthesis of functional food ingredients and nutraceuticals, using "green" biotechnological approaches. Her research program is based on a multidisciplinary approach combining food chemistry, enzyme technology and nanotechnology. It aims at the investigation of the synergistic actions of selected biocatalysts as well as the use of nanobiocatalysts to develop novel bioprocesses for the synthesis of structurally well-defined bioactive molecules, with unique functional properties. Her research interest also includes enzymatic catalysis on immobilized substrates to enhance the large scale synthesis of selected bioactive molecules and their recovery. Dr. Karboune has a particular interest in the synthesis of tailor-made prebiotic oligosaccharides, glycosylated flavanols and novel forms of phytosterols. She is responsible for teaching Product Development and Food Packaging.

Dr L. Goodridge


Professor Lawrence Goodridge holds the Ian and Jayne Munro Chair in Food Safety.  He is a native of Hamilton, Ontario, Canada, and received his Ph.D. from the University of Guelph with a major emphasis in Food Microbiology and Food Safety in 2002.  Following a Post-Doctoral Fellowship at the University of Georgia, he accepted a faculty positions at the University of Wyoming in 2003, and Colorado State University in 2006. Dr. Goodridge’s primary research interests include the use of bacteriophages to control the growth of foodborne pathogens, and in development of rapid tests to detect foodborne and waterborne pathogens with an emphasis on Escherichia coli O157:H7, Salmonella spp, and Listeria monocytogenes, foodborne viruses, and foodborne toxins. He is also developing novel methods to track the presence of fecal contamination in food and water. Dr. Goodridge also conducts research related to tracking the sources of foodborne bacterial pathogens in the environment and food processing plants, as a way to mitigate bacterial contamination.  Dr. Goodridge is responsible for teaching Introduction to Food Science, and Current Food Safety Issues.

Click on the link below for an introduction to Food Safety & Quality Program


Dr S. Kermasha

A graduate from the University of Nancy, France, Professor Selim Kermasha's primary research interest is in the area of Enzymology with special emphasis on Food Biotechnology. He is leading, with national and international reputations as an enzymologist, several research projects in the field of biotechnology. He is leading several research projects dealing with industrial approaches of national and international importance in the area that covers the production of novel microbial enzymes and their purification, characterization, immobilization, biocatalysis and industrial applications, including (a) chlorophyllase for the removal of green pigments from edible vegetable oils and protein concentrates, (b) lipases and esterases as well as lipoxygenase and hydroperoxide lyase for the production of natural flavors from waste material of the food industry, (c) the biotechnological production of nutraceutical products and functional food by specific microbial lipases, including the structuring of lipids as well as the production of phenolic lipids and natural antioxidants (d) a biotechnological approach for the inhibition of enzymatic browning in food and food products as well as (e) the production of natural colors and polymers of therapeutical benefits from by-products of the food industry. His research also includes the biocatalysis of enzymes in non conventional environments. Other selected topics of research work are carried out with industrial partners. Dr. Kermasha is responsible for teaching Food Biotechnology and Professional Practice.

Dr W.D. Marshall

Professor Emeritus William Marshall, is a graduate from McMaster University and came to McGill from Agriculture Canada. Dr. Marshall is an analytical chemist who is widely regarded as an expert in the area of trace metal speciation. His research interests are in the field of environmental chemistry and toxicology as well as developments in chemical safety. Current research thrusts are directed at trace element speciation in biological samples and he has developed methods for the determination of organo-leads, arsenicals, selenium, and tin in a variety of matrices, including food. Other research activities involve the applications of supercritical fluids as a medium for enzymatic or chemical reactions.

Dr H.S. Ramaswamy

Professor Hosahalli Ramaswamy holds his M.Sc. and Ph.D. in Food Science from the University of British Columbia. His primary research interest is food processing with special emphasis on thermal processing of foods and related process calculations, thin profile processing (retort pouches and semi-rigid containers), continuous aseptic processing of low acid liquid and particulate foods, food sterilization in rotational autoclaves and microwave processing. His current research also includes other areas such as pasteurization, freezing, drying, post-harvest technology, food system rheology and computer modeling. Dr. Ramaswamy is responsible for teaching Food Processing, Post-harvest Fruit and Vegetable Technology and Advanced Food Processing.

Dr B.K. Simpson

Professor Benjamin Simpson is a graduate in Biochemistry from Memorial University of Newfoundland, where he also carried out postdoctoral work. He joined the Department after spending a period of time at the University of Florida at Gainesville as a Research Associate. His research program involves the biochemistry of marine organisms, in relation to polyphenoloxidases and postmortem discolorations of crustacean species; cold temperature adapted enzymes and their application in modifying foods; and collagenolytic enzymes and their role in texture deterioration in fish and shellfish. Information derived from basic studies are also applied in more practical studies aimed at enhancing value of economically important fish and underutilized fish species and for the recovery of useful biochemicals and nutrients like pigments, proteins, flavor compounds and chitin for use as food processing aids. Dr. Simpson is responsible for teaching Food Commodities, Food Chemistry 2 and Enzymology.

Dr F.R. van de Voort

Professor (post-retirement) Frederick R. van de Voort, is a graduate of the University of British Columbia. He is a former president of the Canadian Institute of Food Science and Technology and was also the editor of its scientific journal for many years. Dr. van de Voort has broad research experience in Food Science but has specialized in the development of analytical techniques for evaluating food systems, specifically edible oils. His main research interest is Fourier Transform Infrared (FTIR) spectroscopy and he co-directs the McGill IR Group, specializing in the development of rapid analytical methods for industrial applications, integrating advanced chemometrics, hardware and software to package analytical solutions. FTIR methodology development has focused on edible fats and oils, the analytical concepts having been extended to lubricants for condition monitoring applications.

Dr V.A. Yaylayan (Chair)


Professor Varoujan Yaylayan's research area involves the study of different aspects of interaction of reducing sugars with amino acids and molecular transformations of reducing sugars. His main focus is the study of the mechanism of thermal generation of aromas and toxicants through Maillard reaction and development of methods for the generation and detection of important intermediates using Py/GC/MS, HPLC, FTIR and focused microwave radiation. Elucidation of reaction mechanisms through the use of 13C- and 15N-labeled reactants is one of the main objectives of the research program. His other research interests include applications of oxidative pyrolysis and post-pyrolytic derivatization techniques and microwave-assisted synthesis and extraction. Professor Yaylayan is responsible for teaching Organic Chemistry, Flavor Chemistry and Nutraceutical Chemistry courses in the Department.