Analysis of trace chemical contaminants in food and environmental matrices; chemical risks in the food and feed chain; contaminant-food matrix interactions; bioavailability; human health risk assessment. Aquatic chemistry.
T: 514 398-8618 | stephane [dot] bayen [at] mcgill [dot] ca (Email) | Macdonald-Stewart Building, MS1-038
Developing sustainable nanotechnology applications for food and agriculture. Developing guidelines for safe use, tools for regulatory oversight, and safety assured nanotechnology for food safety and security.
T: 514-398-7920 | saji [dot] george [at] mcgill [dot] ca (Email) | Macdonald-Stewart Building MS1-039
Ian and Jayne Munro Chair in Food Safety; Associate Professor; Director, Food Safety & Quality Program
Food safety: foodborne and waterborne pathogens with an emphasis on Escherichia coli O157:H7, Salmonella spp, and Listeria monocytogenes, foodborne viruses, and foodborne toxins.
T: 514 398-7921 | lawrence [dot] goodridge [at] mcgill [dot] ca (Email) | Macdonald-Stewart Building, MS1-036
Associate Professor; Director, McGill IR Group
The study of food and biological systems by Fourier transform infrared spectroscopy. Development of new methods for bacteria identification.
T: 514 398-7991 | ashraf [dot] ismail [at] mcgill [dot] ca (Email) | Macdonald-Stewart Building MS3-068
Associate Dean (Research); Associate Professor
Innovative green bioprocesses for the synthesis of novel food ingredients and nutraceuticals; Discovery and biochemical characterization of carbohydrate-active enzymes for the synthesis of tailored prebiotic oligosaccharides and functional polysaccharides from abundant simple sugars; Enzyme technology solutions towards efficient biomass conversion into highly valuable bioactive products.
T: 514 398-8666 | salwa [dot] karboune [at] mcgill [dot] ca (Email) | Macdonald-Stewart Building, MS1-040
Food processing. Thermal processing of foods and related process calculations. Overpressure processing of foods in thin profile packages. Continuous aseptic processing of low acid liquid and particulate foods. Food sterilization in rotational autoclaves. Microwave processing. Ultra high pressure processing.
T: 514 398 7919 | hosahalli [dot] ramaswamy [at] mcgill [dot] ca (Email) | Macdonald-Stewart Building, MS1-032
Assistant Professor (cross-appointed with Animal Science)
Next-generation sequencing techniques to study the microbiome of food-producing animals; correlations between intestinal microbial populations and various health outcomes; generation of healthier cattle herds.
T: 514-398-7923 | jennifer [dot] ronholm [at] mcgill [dot] ca (Email) | Macdonald-Stewart Building MS1-030
Speciality enzymes from marine animals: their use in the transformation of foodstuffs and by-products of agricultural harvesting and processing into value-added products of commercial relevance (e.g., collagen, gelatin, natural pigments, bioactive peptides, antioxidants, etc.).
Tel.: 514-398-7737 | benjamin [dot] simpson [at] mcgill [dot] ca (Email) | Macdonald-Stewart Building MS1-031
Professor and Chair
Interaction of reducing sugars with amino acids and proteins. Chemistry of thermal generation of flavours and toxicants through the Maillard reaction and development of analytical methods for the detection of intermediates formed by this interaction. Microwave Assisted Processing.
T: 514 398-7918 | varoujan [dot] yaylayan [at] mcgill [dot] ca (Email) | Macdonald-Stewart Building, MS1-033
Food proteins: isolation of proteins from dried seeds. Investigation of the functional, biochemical and nutritional properties of these proteins.
T: 514 398-7922 | inteaz [dot] alli [at] mcgill [dot] ca (Email) | Macdonald-Stewart Building, MS3-016
Enzymology in food biotechnology. Bioconversion of endogenous inexpensive and underutilized food components into novel high added value of natural ingredients and nutraceuticals. Immobilization and biocatalysis of enzymes in non-conventional media.
T: 514 398-7922 | selim [dot] kermasha [at] mcgill [dot] ca (Email) | Macdonald-Stewart Building, MS3-016
Development of analytical techniques based on the use of Fourier Transform Infrared (FTIR) spectroscopy; in particular related to the rapid analysis of edible oils and lubricants.