IFB Team

Michael Ngadi: Program Director

MichaelNgadi is a leading Food and Bioprocess Engineer in Canada. Dr. Ngadi’s research interest is to understand how product and process inter-relate and translated to optimized food quality and safety. The emphasis of his work is on mathematical modelling and optimization, heat and mass transfer phenomena, food properties, hyperspectral imaging, deep-fat frying and cooking processes, bulk packaging and non-thermal technologies including pulsed electric fields (PEF), ultraviolet light (UV), and ozone. Dr. Ngadi also works on biofuels and bioproducts. The major thrust of his research in this regard is on enhanced biochemical conversion of waste biomass into biofuels as well developing innovation strategies for conversion of biomass into bioproducts.


Ebenezer Miezah Kwofie

Ebenezer Miezah Kwofie: Program Co-Director

Ebenezer Miezah Kwofie is an assistant professor of food systems sustainability and resilience in the Department of Bioresource Engineering. Dr. Kwofie’s research explores the connectivity and dynamics of environmental, economic, and product-process quality to address food system sustainability and resilience. Prior to joining McGill, he held a joint appointment at the Biological and Agricultural Engineering, Chemical Engineering, and the Food Science Department, University of Arkansas, Fayetteville. Between 2016 and 2020, he served as manager of International Food Systems Development projects at McGill, coordinating projects in Zambia, Malawi, Ethiopia, Bolivia, and Honduras focused on enhancing food systems sustainability and strengthening capacity of stakeholders (farmers, farmer cooperatives, food enterprises, Non-Governmental Organizations, local government departments).


Mark Lefsrud

Mark Lefsrud’s is a Bioresource Engineering with training in Bioresource Engineering and Plant Sciences. He is currently conducting research on the fundamental factors that can be used to improve the quantity and quality of plant and microbial growth.  Dr. Lefsrud specializes in controlled environments (greenhouses and growth chambers) and using mass spectrometry to determine protein expression in microorganisms. Projects in this area are investigating methods to improve plant production using light emitting diodes (LEDs), improve heating systems and nutrient delivery systems.  Research is also focused on investigating protein expression in fermentation, algae, and plant / microbe communities. Information gathered from improving organism responses to stress will allow for improved development of the growing system.


Vijaya Raghavan

Vijaya Raghavan’s main focus of research is in the development of post-harvest or post-production processes and technologies for drying, storing, and adding value to foods in order to assure food security.  His research touches on controlled environmental storage of produce, hyperbaric treatment of produce prior to storage, electro-hydrodynamic drying, disinfestation of grains in storage using ultra-high frequency microwaves, electro-osmotic dewatering, microwave pasteurization of in-shell eggs, microwave-assisted extraction of bioactive compounds from plant materials, microwave-assisted retting of flax for production of biofibers, production and usage of biochar, generation of electric energy by microbial fuel cells, and carbon capture from gas emissions by photosynthetic microorganisms.


Valérie Orsat

Valérie Orsat, is a food engineer, professional member of the Order of Engineers of Quebec since 1994, specialized in the application of microwave and radio-frequency for the transfer of energy in the heat and mass processing of agri-food products.  For over 15 years, she has contributed to the transfer of knowledge and technologies in the agriculture, food and post-harvest sectors adapted to the local needs of China and India as a project manager for a number of international projects funded by the Canadian International Development Agency and the International Development Research Centre.   For her contribution to the advancement of the profession of agri-food engineering, Prof. Valérie Orsat has received, in 2008, the distinction of Young Engineer of the Year Award from the Canadian Society of Bioengineering.   In 2007, Valérie Orsat joined the Bioresource Engineering Department at McGill University where she has established a research group on the engineering of processes for the production of functional food ingredients.  Important research contributions are made in Prof. Orsat’s laboratory namely in: i) utilization of leguminous fractions as prebiotics; ii) the use of UV and DEL treatments to increase the production of phenolic compounds in plant materials; iii) the encapsulation of food and nutraceutical ingredients; iv) the microwave and radio-frequency extraction of plant sourced compounds.


Grant Clark

Grant Clark’s research is focused on ecological engineering. His research takes inspiration from natural systems to create ecosystems with purpose. One useful application of ecology at the microbial scale is composting. The laboratory is equipped to analyze standard compost parameters such as nutrient and organic matter content, moisture, pH, total solids, and maturity (specific oxygen consumption). The analysis is conducted in accordance with the American Composting Council research guidelines (TMECC).  The laboratory is also equipped with a robust FT-IR spectrophotometer, which is capable of quantifying the emission of various environmental and human-relevant compost off-gasses.  The general direction of the research includes compost thermodynamic optimization, via heat recovery and redistribution, and gas emission reduction. By decreasing emissions,  the fertilizer value of agricultural compost can increase and reduce the need for synthetic fertilizer, while at the same time minimizing harmful atmospheric inputs.

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