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Dr. Selim Kermasha

Professor

 

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

Degrees

DSc Applied Biochemistry (Enzymology), INPL (Nancy, France) 1978
DEA Applied Biochemistry (Enzymology), University of Nancy I (Nancy, France) 1974
CES Applied Chemistry (Biochemistry), University of Nancy I (Nancy, France) 1972
BSc Food Science, University of Baghdad (Baghdad, Iraq) 1967

Active Affiliations

  • American Chemical society (ACS)
  • Ordre des chimistes du Québec
  • Enzyme Engineering
  • American Oil Chemists' Society (AOCS)
  • International Polyphenol Group
  • Japan Society for Bioscience, Biotechnology, and Agrochemistry
  • Institute of Food Technologists (IFT)

Research Interests

Professor S. Kermasha's primary research interest is in the area of Enzymology with special emphasis on Food Biotechnology.

Current Research

He is leading several research projects in the area of Biotechnology/Enzymology dealing with industrial approaches of national and international importance.

Courses

Undergraduate Course:

FDSC 315 Separation Tech in Food Anal 1 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

Graduate Courses:

FDSC 510 Course not available

FDSC 515 Enzymology 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

 

Publications

View a list of current publications