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.