Conference chairman

Dérick Rousseau, Ryerson University, Canada

Professor of food science at Ryerson University in Toronto, Canada (1998-present).

PhD: University of Guelph on lipid crystallization (1997).

Research: formation and stability of food colloidal systems (fats, emulsions, gels and confectionery) and how to improve functionality.

150+ publications, 230+ presentations and 3 patents.

Numerous collaborations with international industrial partners on processed foods, crude oil and personal care products.

Editor-in-chief of the Elsevier journal Food Structure.

www.linkedin.com/in/derickrousseau

ryerson.ca/rousseau

rousseau@ryerson.ca