Who we are:
The McGill IR Group is a research and applications group working on the development of quantitative Fourier Transform Infrared (FTIR) spectroscopy as an analytical tool for use in a variety of sectors focusing on the analysis of fluid and biological systems. The group is located in the Department of Food Science and Agricultural Chemistry, at the Macdonald Campus of McGill University, in Ste. Anne de Bellevue, Quebec, Canada some 35 kilometers from Montreal.
Objectives: To develop mid/near-FTIR spectroscopy as a practical tool for analytical applications ranging from quality control/process monitoring in the food industry to condition monitoring of lubricants through to the identification of bacteria in clinical and food microbiology laboratories, as well as to advance quantitative and biological FTIR spectroscopy at a fundamental level. We also work with interested parties to develop quantitative IR solutions to a wide range of unique analytical problems.
The Group: The McGill IR Group is co-directed by Drs. F. van de Voort and A. Ismail, whose combined expertise in methodology development and FTIR spectroscopy provides a unique blend of the applied and fundamental knowledge required for the successful development and implementation of FTIR methods. The members of the McGill IR group include:
Dr. F. van de Voort Food chemist with extensive expertise in edible oil, food and lubricant analysis methodology development
Dr. A. Ismail Biochemist/spectroscopist with expertise in FTIR analysis of food proteins and biological systems
Dr. J. Sedman Spectroscopist and expert in chemometrics and software development
Dr. V. Yaylayan Organic chemist and expert in the Maillard reaction
Dr. S. Dwight Instrument and accessory designer (Dwight Analytical Inc.)