Molecular Science

Food and Biofuel Science

Several of our faculty and students are interested in Food and Biofuel sciences, both of pressing importance. Food is one of the key foundations for our individual and social existence. Our program offers research opportunities to understand the very fabric of food and to improve the quality and stability of food products, including chocolate. Additionally, research opportunities exist to study the effect of antioxidants and omega-3 lipids on health parameters such as bone strength. Our body employs food to obtain energy and build itself. Our civilization is in many ways similar - to maintain and drive our advanced civilization, it is paramount to develop clean, cheap and renewable energy sources. Biofuels are a promising source of such energy. Our program provides an opportunity to study at the molecular level, and develop tools to permit efficient conversion of food waste and of other biologically-derived products into biofuels.

Courtesy of Dr. D. Rousseau

Courtesy of Dr. D. Rousseau

Courtesy of Mark Blinch

Faculty

Name	Topics
Martina Hausner martina.hausner@ryerson.ca My Website	Biofilm formation, composition and function
Derick Rousseau rousseau@ryerson.ca My Website	Food emulsion stability; phase separation in mixed systems; bloom formation in chocolate; vitamin enrichment of dairy products; development of biocompatible matrices for controlled release and delivery
Ginette Turcotte gturcott@ryerson.ca My Website	Biological processes in biofuel ethanol; cellulose degradation of agricultural and of food residues
Gideon Wolfaardt gwolfaar@ryerson.ca My Website	Consolidated bioprocessing for cellulosic biomass conversions; new strategies for spoilage control
Yvonne Yuan yyuan@ryerson.ca My Website	Food chemistry related to functional foods and chronic disease risk factors and health; antioxidant and biological activity of plant foods, specifically edible algae/seaweeds; the effects of diet components on biomechanical strength of bone.