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.