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Dr Benjamin K. Simpson, Professor

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

Email: benjamin [dot] simpson [at] mcgill [dot] ca
Tel.: 514-398-7737
Fax: 514-398-7977

Visit Dr. Simpson's Personal Home Page for more detailed information, including a complete list of publications, conference presentations and book chapters.

Education

PhD Biochemistry, Memorial University of Newfoundland, Canada 1984
BSc Biochemistry, University of Science & Technology, Ghana 1975

Teaching responsibilities

Food Chemistry 2 (FDSC 305); Food Commodities (FDSC 319)

Graduate Course: Enzymology (FDSC 515)

Research interest/experience

Research activities have 2 main foci:

  1. on the post-morten biochemistry of marine organisms - more specifically on the roleof endogenous enzymes in seafood quality alterations;
  2. biotechnological approaches to enhance value of by-products of seafood harvesting/processing.

Current Research:

  • Postmortem biochemistry of fish/shellfish
  • Enzymes from marine organisms
  • Chitin and chitosans from crustacean waste
  • Biodegradable plastic films from chitosan and starch
  • Carotenoid pigments from crustacean waste
  • Gelatin from fish skins

Membership in professional and scientific associations

  • Institute of Food Technologists (IFT)
  • Atlantic Fisheries Technologists (AFT)
  • Pacific Fisheries Technologists (PFT)
  • Canadian Institute of Food Science & Technology (CIFST)

Selected recent publications

A. Chapters Contributed in Books

 

1)                   Benjamin K. Simpson, Xin Rui, & Sappasith Klomklao. 2012. Enzymes in Food Processing. In: Food Biochemistry and Food Processing (2nd Ed.). Chapter 9. Pp. 181-206. (Simpson, B.K., Nollet, L., Paliyath, G., Benjakul, S., Nip, W.K. & Hui, Y., Eds). Blackwell (Pub). New York, NY.

2)                   Sappasith Klomklao, Soottawat Benjakul,and Benjamin K. Simpson. 2012. Seafood Enzymes: Biochemical Properties and Their Impact on Quality. In: Food Biochemistry and Food Processing (2nd Ed.). Chapter 14. Pp. 263-283. (Simpson, B.K., Nollet, L., Paliyath, G., Benjakul, S., Nip, W.K. & Hui, Y., Eds). Blackwell (Pub). New York, NY.

3)                   Benjamin K. Simpson, Soottawat Benjakul and Sappasith Klomklao. 2012. Natural Food Pigments. In: Food Biochemistry and Food Processing (2nd Ed.). Chapter 37. Pp. 704-722. (Simpson, B.K., Nollet, L., Paliyath, G., Benjakul, S., Nip, W.K. & Hui, Y., Eds). Blackwell (Pub). New York, NY.

4)                   Angelina O. Danquah, Soottawat Benjakul and Benjamin K. Simpson. 2012. Biogenic Amines in Foods. In: Food Biochemistry and Food Processing (2nd Ed.). Chapter 44. Pp. 820-832. (Simpson, B.K., Nollet, L., Paliyath, G., Benjakul, S., Nip, W.K. & Hui, Y., Eds). Blackwell (Pub). New York, NY.

5)                   Simpson, B.K., Rui, X. & XiuJie, J. 2012. Enzyme-assisted food processing. In: Green Technologies in Food Production and Processing. Food Engineering Series. Chapter 13. Pp. 327-362. (J.I. Boye & Y. Arcand, Eds). Springer Publishers.

6)                  Danquah, A.O., Boye, J.I. & Simpson, B.K. 2010. Fish and shellfish allergens. In: Allergen Management in the Food Industry. Chapter 10, pp. 271-288. (J.I. Boye & S.B. Godefroy, Eds). J.Wiley & Sons, Inc. Publishers.

 

B. Books (Editor / Co-editor)

1)                  Simpson, B.K., Nollet, L., Toldra, F., Paliyath, G., Benjakul, S., Nip, W.K. & Hui, Y. 2012. Food Biochemistry and Food Processing (2nd Ed.). Blackwell (Pub). New York, NY.

2)                  Hui, Y.H., Nip, W.K., Nollet, L., Paliyath, G. & Simpson, B.K. 2006. Food Biochemistry and Food Processing. Blackwell (Pub). New York, NY.

3)                  Shahidi, F. & Simpson, B.K. 2004. Seafood Quality and Safety. Advances in the New Millennium. Science Tech. Publishing Company. St. John’s, NF.

4)                  Haard, N.F. & Simpson, B.K. 2000.  Seafood Enzymes. Utilization and Influence on Postharvest Seafood Quality.  Marcel Dekker (Pub). New York. NY.

 

C. Publications in Refereed Scientific Journals

1)                  Aryee, A.N.A., Dutilleul, P., Paszti, M. & Simpson, B.K. 2013. Optimized transformation of animal fats to alkyl esters. Fuel Process. Technol. 109: 103–110.

2)                  Li, D., Ackaah-Gyasi, N.A. & Simpson, B.K. 2013. Immobilization of bovine trypsin onto controlled pore glass. J. Food Biochem. doi: 10.1111/jfbc.12037

3)                  Li, D., Matos, M. & Simpson, B.K. 2013. Inactivation of pectin methylesterase by immobilized trypsins from cunner fish and bovine pancreas. Biotechnol. Appl. Biochem. 60(2): 244-52.

4)                  Rui, X., Boye, J.I., Simpson, B.K., and Prasher, S.O. 2013. "Purification and characterization of angiotensin I-converting enzyme inhibitory peptides of small red bean (Phaseolus vulgaris) hydrolysates.” J. Functional Foods. 5: 1116-1124.

5)                  Rui, X., Boye, J. I., Barbana, C., Simpson, B. K., & Prasher, S. O. 2012. Angiotensin I-converting enzyme inhibitory properties and digestibility of nine varieties of Phaseolus vulgaris protein hydrolysates. J. Nutr. & Food Sci. 2(8): 156.

6)                  Chaudhary, N., Ngadi, M.O. & Simpson, B. 2012. Comparison of glucose, glycerol and crude glycerol fermentation by Escherichia coli K12. J. Bioprocess. Biotechniq. S1:001 doi:10.4172/2155-9821.S1-001

7)                  Madyu Matos, Benjamin K. Simpson, Héctor L Ramírez, Roberto Cao, Juan J Torres-Labandeira, Karel Hernández. 2012. Stabilization of glucose oxidase with cyclodextrin-branched carboxymethylcellulose. Biotecnología Aplicada. 29(1): 29-34.

8)                  Aryee, A.N. & Simpson. B.K. 2012. Immobilization of lipase from grey mullet. Appl Biochem Biotechnol. 168(8): 2105-2122

9)                  Aryee, A.N.A., Simpson, B.K., Cue, R.I. & Phillip, L.E. 2011. Enzymatic transesterification of fats and oils from animal discards to fatty acid ethyl esters for potential fuel use. Biomass Bioenerg. 35: 4149-4157.

10)              Chaudhary, N., Ngadi, M.O., Simpson, B.K. & Kassama, L.S. 2011. Biosynthesis of ethanol and hydrogen by glycerol fermentation using Escherichia coli. Adv. Chem. Eng. Sci. 1: 83-89

11)              Roy, F., Boye, J.I. & Simpson, B.K. 2010. Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil. Food Res. Intl. 43: 432–442.

12)              Klomklao, S., Kishimura, H., Benjakul, S., Simpson, B.K. & Visessanguan, W. 2010. Cationic trypsin: a predominant proteinase in Pacific saury (Cololabis saira) pyloric ceca. J. Food Biochem. 34: 1105–1123.  

 

D. Manuscripts Presented at Scientific Conferences / Meetings

1)                   Simpson, B.K. 2013. High Value-Added Biochemicals from By-Products of Seafood Harvesting and Processing: their Preparation and Utilization. Forum of High-Value Utilization and Development of Marine Bioproducts. May 24th – 26th, Qingdao, China.

2)                   Rajendran, S., Simpson, B.K. & Faucher, S.P. 2013. Antioxidant protein hydrolysates from dogfish skin. 104th AOCS Ann. Meeting & Expo. Montreal, QC, Canada. April 28- May1.

3)                   Rajendran, S., Faucher, S. & Simpson, B. 2013. Biologically active protein hydrolysates from dogfish skin. IFT Ann. Meeting & Food Expo, July 13th – 16th, Chicago, IL, USA.

4)                   Ackaah-Gyasi, N.A., Tano Debrah, K., Amoa Awuah, W. & Simpson, B.K. 2013. Microbial interaction and survival of enteric pathogens during the fermentation of millet into maasa. IFT Ann. Meeting & Food Expo, July 13th – 16th, Chicago, IL, USA .

5)                   Aryee, A., Dutilleul, P., Paszti, M. & Simpson, B. 2012. Optimization of transesterification by CCRD. 103rdAOCS Ann. Meeting & Expo. Long Beach. CA. April 29 – May 2.

6)                   Rui, X., Boye, J. I., Barbana, C., Simpson, B. K., & Prasher, S.O. 2012. Digestibility and angiotensin I-converting enzyme inhibitory properties of nine varieties of Phaseolus vulgaris protein hydrolysates. IFT Ann. Meeting & Expo, June 25th – 28th, Las Vegas, USA

7)                   Rui, X., Boye, J. I., Simpson, B. K., & Prasher, S. O. 2012. Angiotensin I-converting enzyme inhibitory properties of Phaseolus vulgaris bean hydrolysates: Effects of thermal and different enzymatic digestion treatments. IFT Ann. Meeting & Food Expo, June 25th – 28th, Las Vegas, USA

8)                   Ma, Z., Boye, J. I., Simpson, B. K., Prasher, S. O., Fortin J. 2012. “Influence of processing on the rheological, physical stability, microstructural and sensory properties of lentil flour-supplemented salad dressings.” IFT Ann. Meeting & Food Expo, Las Vegas, USA, June 25 - 28.

9)                   Ma, Z., Boye, J. I., Simpson, B. K., Prasher, S.O. 2012. Use of RSM to optimize conditions for the production of pulse protein-supplemented salad dressing using protein isolates from lentil, chickpea and pea.” IFT Ann. Meeting & Food Expo, Las Vegas, USA, June 25 - 28.

10)               Ackaah-Gyasi, N.A., Amoa-Awua, W., Tano-Debrah, K. & Simpson, B.K. 2012. Predominant microorganisms associated with the fermentation of millet into massa. Growing the Bioeconomy Conference, Banff, AB, Canada. Oct. 2-5.

11)               Rajendran, S., Faucher, S. & Simpson, B. 2013. Bioactive protein hydrolysates from dogfish (Squalus acanthias) skins. Growing the Bioeconomy Conference, Banff, AB, Canada. Oct. 2-5.