BSc, MSc (American University of Beirut) PhD (University of Alberta)
Short Bio
Professor Varoujan Yaylayan obtained his BSc and MSc in organic chemistry and Doctoral degree in Food Chemistry, his research area involves the study of different aspects of interaction of reducing sugars with amino acids and molecular transformations of reducing sugars. His main focus is the study of the mechanism of thermal generation of aromas and toxicants through Maillard reaction and development of methods for the generation and detection of important intermediates using Py/GC/MS, HPLC, FTIR and focused microwave radiation. Elucidation of reaction mechanisms through the use of 13C- and 15N-labeled reactants is one of the main objectives of the research program. His other research interests include applications of mechanochemistry and qTOF/ESI/MS/MS in the elucidation of non-volatile Maillard reaction products. Professor Yaylayan is responsible for teaching Flavor Chemistry and Nutraceutical Chemistry courses in addition to the graduate and undergraduate seminars.
Awards and Recognitions
2001. Science Award to Leaders in Sustainable Development – Government of Canada
Active Affiliations
American Chemical Society (ACS)
International Maillard Reaction Society (IMARS)
Institute of Food Technologists (IFT)
Research Interests
Many unpleasant-tasting raw foods can be transformed by the interaction of sugars and amino acids (known as the Maillard reaction) into desirable products via processes such as bread baking, coffee roasting and chocolate manufacture. Under physiological conditions, many body proteins also can be modified through similar interaction with sugars, specially, in diabetic patients that may result in the impairment of physiological and immunological functions. This same chemical interaction is also responsible for the thermal generation of food carcinogens during cooking such as heterocyclic amines and more recently identified the acrylamide. The detailed chemistry of Maillard reaction is not well defined. Understanding the mechanism by which the important carcinogenic compound are formed in food, can contribute to our ability to control their generation. Finding optimal conditions to lower the levels of different carcinogens and at the same time retain the Maillard-derived aroma compounds is one of the main challenges of the food industry today. Three major areas are investigated towards this end. (1) Development of analytical methodology to study the mechanism of formation of carcinogenic compounds, through stable isotope incorporation technique (2) Application of this methodology to study the mechanism of formation of both aroma and carcinogenic compounds using properly labeled precursors. (3) From the information obtained detailed understanding of differences in mechanistic pathways of formation of food carcinogens and aromas can be extracted. Such detailed mechanistic studies might furnish the elements of control over their formation and eventually lead to industrially significant processes such as controlled or “safe generation” of desirable aromas during thermal processing of food.
Current Research
Elucidation of the mechanism of formation of thermally generated volatile and non-volatile Maillard reaction products such as toxicants, flavors and aromas, using isotope labeling technique combined with ESI-qTOF MS/MS and GC/MS analysis; Mechano-chemistry of the Maillard reaction; The role of transition metals in the Maillard reaction.
Food Science: Two 20-minute presentations (1 per term) on an assigned or selected topic. The purpose is to research a subject and present to a peer audience the essence of the subject investigated. Development of presentation and communication skills at a professional level is stressed and rapport with the industry will be established through guest speakers.
Food Science: A capstone course which requires a student to research a topic relevant to an industrial aspect of Food Science, prepare a report and communicate that information to a peer audience in a succinct and professional manner.
Offered by: Food Science&Agr.Chemistry
Fall or Winter
Note: Open to students who have completed a minimum of 75 credits in the dual degree/concurrent program in Food Science/Nutritional Science or permission of Department.
Food Science: The chemistry of the flavour constituents of foods, thermal and enzymatic generation, mechanistic pathways of formation, analysis synthesis and applications in food.
Offered by: Food Science&Agr.Chemistry
Winter
3 lectures
Prerequisite: FDSC 305 or permission of instructor
Restriction: Not open to students who have taken FDSC 410
Food Science: The origin, classification, mechanism of action and chemical properties of potential and established nutraceutical compounds and their applications in functional foods.
