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Staff and research

ALLI, Inteaz

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.
T: 514 398-7920  |  inteaz [dot] alli [at] mcgill [dot] ca (Email) | Macdonald-Stewart Building, MS1-039


BAYEN, Stephane

Assistant Professor
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.
T: 514 398-8618  |  stephane [dot] bayen [at] mcgill [dot] ca (Email)  |  Macdonald-Stewart Building, MS1-038



Assistant Professor (cross-appointed with Animal Science)
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.
T: 514-398-7923  |  martin [dot] chenier [at] mcgill [dot] ca (Email)  |  Macdonald-Stewart Building, MS1-030



Ian and Jayne Munro Chair in Food Safety, Associate Professor, and Director, Food Safety & Quality Program
Professor Goodridge's research is in the area of Food Safety. He looks at the molecular characterization and detection of foodborne and waterborne pathogens with an emphasis on Escherichia coli O157:H7, Salmonella spp, and Listeria monocytogenes, and foodborne viruses.
T: 514 398-7921  |  lawrence [dot] goodridge [at] mcgill [dot] ca (Email)  |  Macdonald-Stewart Building, MS1-036


ISMAIL, Ashraf

Associate Professor
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.
T: 514 398-7991  |  ashraf [dot] ismail [at] mcgill [dot] ca (Email)  |  Macdonald-Stewart Building MS3-068



Associate Professor
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.
T: 514 398-8666  |  salwa [dot] karboune [at] mcgill [dot] ca (Email)  |  Macdonald-Stewart Building, MS1-040



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.
T: 514 398-7922  |  selim [dot] kermasha [at] mcgill [dot] ca (Email)  |  Macdonald-Stewart Building, MS3-016

RAMASWAMY, Hosahalli S.


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.
T: 514 398 7919  |  hosahalli [dot] ramaswamy [at] mcgill [dot] ca (Email)  | Macdonald-Stewart Building, MS1-032


SIMPSON, Benjamin

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.
Tel.: 514-398-7737  |  benjamin [dot] simpson [at] mcgill [dot] ca (Email)  |  Macdonald-Stewart Building MS1-031


YAYLAYAN, Varoujan

Professor and 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.
T: 514 398-7918  |  varoujan [dot] yaylayan [at] mcgill [dot] ca (Email)  |  Macdonald-Stewart Building, MS1-033