Supratim Ghosh, University of Saskatchewan, Canada
Supratim Ghosh is an assistant professor in the Department of Food and Bioproduct Sciences of University of Saskatchewan, Saskatoon, Canada. He received PhD from the Pennsylvania State University, USA in 2007 and performed postdoctoral research at Ryerson University, Toronto, Canada. His research interest is in emulsion science including food physical chemistry, structure-function relationship, nanotechnology and complex colloidal chemistry. He is also a co-chair of the 2nd Food Structure and Functionality Symposium in Singapore.