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Dr Inteaz Alli, Professor

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

Email: inteaz [dot] alli [at] mcgill [dot] ca
Tel.: 514-398-7920
Fax: 514-398-7977

Education

PhD Food Chemistry, McGill University

Teaching responsibilities

Undergraduate Courses: Principles of Quality Assurance (FDSC 425), Food Analysis 1 (FDSC 300)

Membership in professional and scientific associations

  • American Society for Quality (ASQ)
  • Institute of Food Technologists (IFT)
  • Canadian Institute of Food Science and Technology (CIFST)
  • Ordre des chimistes du Québec

Professional accreditation

  • Professional Chemist, Ordre des chimistes du Québec
  • Quality Systems Auditor, Registrar Accreditation Board (RAB), USA
  • Certified Quality Auditor, American Society for Quality (ASQ), USA

Certified training

Certified Trainer for Hazard Analysis Critical Control Point (HACCP)

Selected recent publications

Yeboah, F.K., Alli, I., Yaylayan, V. 1999. Reactivities of D-glucose and D-fructose during glycation of bovine serum albumin (BSA). J. Agric. Food Chem. 47: 3164-3172.

Gibbs, B., Alli, I. 1998. Characterization of a purified alpha-amylase inhibitor from white kidney beans (Phaseolus vulgaris). Food Res. Int. 31: 217-225.

Yeboah, F.K., Alli, I., Gibbs, B.F., Konishi, Y., Simpson, B.K. 1998. Tryptic fragments of phaseolin from Phaseolus beans. Food Chem. 67: 105-112.

Boye, J.I., Alli, I., Ismail, A.A. 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.

Boye, J.I., Alli, I., Ramaswamy, H., Raghavan, V.G.S. 1997. Interactive effects of factors affecting gelation of whey proteins. J. Food Sci. 62: 57-65.

Patented invention

Process for preparing protein concentrates from Brewers Spent Grain. Canadian Patent No. 1317413. 1993. Inventors: Chen, E., Alli, I., Ervin, V., Crowe, N.E., Baker, B.E.