| inteaz.alli [at] mcgill.ca (Email) |
MSc, PhD (McGill)
Inteaz Alli is a Professor of Food Quality Assurance and Food Analysis. He has professional expertise in the area of food quality assurance and is a food industry practitioner in this field. His primarily research interest is in the area of isolation and characterization of food proteins. He is co-inventor and primary researcher for two patents for food protein products and the processes for preparation of the proteins for use as food ingredients. As an expert in the Food Quality/Food Safety field, he has published a university-level textbook entitled Food Quality Assurance: Principles and Practices, and several invited book chapters. He has presented numerous invited seminars and conducted invited training courses and workshops in food quality, food safety, HACCP, food proteins and food analysis in universities, food companies, government institutions and international agencies both in North America and around the world. Dr. AlIi is responsible for teaching Principles of Food Analysis, Quality Assurance and Food Traceability.
- American Society for Quality (ASQ)
- Institute of Food Technologists (IFT)
- Canadian Institute of Food Science and Technology (CIFST)
- Ordre des chimistes du Québec
- 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 Trainer for Hazard Analysis Critical Control Point (HACCP)
Undergraduate Courses: Principles of Quality Assurance (FDSC 425), Food Analysis 1 (FDSC 300)
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.