Ph.D., Nutrition and Food Science, Wayne State University '14
B.Sc., Food and Nutrional Sciences, University of Western Ontario '09
B.A., Philosophy (English Minor), McGill University '07
Current Project
I am currently working on an industrially funded project involving food colloids. The project involves the reformulation of confectionery products. The project is part of a one year post-doctoral fellowship which began in June 2013.
Ph.D., Chemical Engineering, Carnegie Mellon University '12
B.Sc., Chemical Engineering, Northwestern University '06
Experience
Engineer I, Renal Division, Baxter Healthcare, '06
Current Project
Understanding the migration of liquid oil through a fat crystal matrix has implications on the processing and long-term storage conditions of many foods. I use a microscopy-based approach, fluorescence recovery after photobleaching (FRAP), to photobleach a small region within fat crystals and monitor the fluorescence recovery with time. I determine the effective diffusion coefficient of liquid oil through a matrix of solid fat for a variety of liquid:solid ratios as well as crystallization conditions, thus altering the resulting microstructure to explore the role of crystal morphology on oil diffusivity.
Ph.D., Molecular Sciences, Ryerson University '17 (expected)
M.Sc., Molecular Sciences, Ryerson University '13
B.Sc., Chemistry and Biology, Ryerson University '08
Current Project
Ruby is currently enrolled in the Molecular Science Ph.D. Program at Ryerson University. Her work involves investigating the effect of active and inactive fillers on emulsion rheology. She is examining how surfactant structure influences interactions at the droplet interface to promote different types of stabilization (i.e. Network vs. Pickering stabilization) and the effect these interactions have on emulsion flow and plasticity.
Ph.D., Molecular Sciences, Ryerson University '15 (expected)
M.Sc., Molecular Sciences, Ryerson University '11
B.Sc. Hons., Chemistry and Biology, Ryerson University '08
Current Project
Tu is currently a doctoral student in the Molecular Sciences at Ryerson University. He is studying the crystallization of triglycerides in the presence of a shear flow field and characterizes the resulting microstructures via polarized light microscopy, rheology, differential scanning calorimetry, and x-ray diffraction.
Ph.D., Molecular Sciences, Ryerson University '15 (expected)
M.Sc., Molecular Sciences, Ryerson University '11
B.Sc. Hons., Chemistry and Biology, Ryerson University '08
Current Project
Ali is a third year doctoral student in Molecular Science at Ryerson University. His research is focused on the conformation of casein phosphopeptides. These peptides originate from tryptic digestion of milk in the small intestine and are known for their efficient delivery of calcium phosphate into the body. The conformation of these peptides have been linked to their function, and hence holds the key to understanding the mechanism of calcium phosphate delivery.
B.Sc., Chemistry, Ryerson University '14 (expected)
Current Project
The project I am currently working on revolves on the topic of β-casein and how it can be used as a drug delivery system. My portion in this huge project is to be able to optimize the amount of β-casein phosphopeptide that can be extracted. In doing so, we can further do a study on possible drug delivery system.
B.Sc., Chemistry, Ryerson University '14 (expected)
Current Project
There are different morphologies that can be observed within the crystalline structure of food fats. This project is geared towards understanding the factors that contribute to these morphologies such as, heat and composition of the mixture. Hence, mixing hydrogenated canola (HCO-solid) and liquid canola in different ratios and expoising these mixtures to various temperature to achieve various morphologies will be my goal.
B.Sc. (Chemistry), Ryerson University '14 (expected)
Current Project
The goal of this project is to analyze the effect of different non-ionic emulsifiers on the crystal cocoon formation, crystal morphology, size, stability, and viscosity. This could be useful in changing the stability, spreadability, taste, texture, and mouthfeel of fat-containing food products. The degree of undercooling, cooling rate, and shearing rates were applied simultaneously using a controlled shear rheometer, and the resulting crystal cocoons were observed under polarized light microscope.
B.Sc. Qingdao University of Science and Technology '92
Current Project
I am currently working with all research projects releated to small- and wide-angle X-ray scattering (SWAXS) and microdifferential scanning calorimetry (DSC).
