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Dr Ashraf Ismail, Associate Professor



Department of Food Science and Agricultural Chemistry
Macdonald Campus, McGill University
21,111 Lakeshore
Ste. Anne de Bellevue, Quebec
H9X 3V9

Email: ashraf [dot] ismail [at] mcgill [dot] ca
Tel.: 514-98-7991
Fax: 514-398-7977


PhD Chemistry, McGill University 1985
BSc Biochemistry, McGill University 1978

Teaching responsibilities

Undergraduate Courses: Physical Chemistry (FDSC 233), Inorganic Chemistry (FDSC 110)

Graduate Courses: Biophysical Chemistry of Food (FDSC 520)

Research interest/experience

Dr. Ismail's expertise is in the area of infrared spectroscopy, specifically in relation to food analysis and the investigation of food systems at the molecular level. A major focus of his current research is on the application of variable-temperature/variable-pressure FTIR spectroscopy, isotope-editing techniques, and two-dimensional infrared correlation spectroscopy in the study of protein unfolding and aggregation and the elucidation of structure-function relationships of enzymes and structure-functionality relationships of food proteins. He is a co-director of the McGill IR Group.

Membership in professional and scientific associations

  • Society for Applied Spectroscopy
  • Ordre des chimistes du Québec


Selected recent publications

A. Filosa, Y. Wang, A.A. Ismail, and A.M. English (2001). Two-dimensional infrared correlation spectroscopy as a probe of sequential events in the thermal unfolding of cytochromes c. Biochemistry 40:8256-8263.

R.A. Cocciardi, A.A. Ismail, F.R. van de Voort, and J. Sedman (2001). A rapid Fourier transform infrared quality control method for the determination of lactose, sucrose, fat and total solids in chocolate milk. Milchwissenschaft-Milk Sci. Int. 56:690-693.

F. Ismoyo, Y. Wang, and A.A. Ismail (2000). Examination of the Effect of Heating on the Secondary Structure of Avidin and Avidin-Biotin Complex by Resolution-Enhanced 2D Infrared Correlation Spectroscopy. Appl. Spectrosc. 54:939-947.

T. Hosseini-Nia, A.A. Ismail, and S. Kubow (1999). Pressure-Induced Conformational Changes of b-Lactoglobulin by Variable-Pressure Fourier Transform Infrared Spectroscopy. J. Agric. Food Chem. 47:4537-4542.

A. Filosa, A.A. Ismail, and A.M. English (1999). FTIR-Monitored Thermal Titration Reveals Different Mechanisms for the Alkaline Isomerization of Tuna Compared to Horse and Bovine Cytochromes c. J. Biol. Inorg. Chem. 4:717-726.

J.I. Boye, I. Alli, and A.A. Ismail (1997). Use of Differential Scanning Calorimetry and Infrared Spectroscopy in the Study of Thermal and Structural Stability of a-Lactalbumin. J. Agric. Food Chem. 45:1116-1125.

A.R. Rejaei, A.A. Ismail, H.S. Ramaswamy, and V. Jézéquel, (1996). Correlation des spectres infra-rouge de gels protŽiques aux mesures rhéologiques de la force de ces gels. Ind. Aliment. Agric. 133:858-863.

J.I. Boye, A.A. Ismail, and I. Alli, (1996). Effect of Physico-Chemical Factors on the Secondary Structure of b-Lactoglobulin. J. Dairy Res. 63:97-109.