FSFF/IDF Young Scientist Award Winner
We are delighted to announce that The Young Scientist Award will be presented to Andrew Gravelle, M.Sc., Research Assistant, PhD Student, Department of Food Science, University of Guelph at the 3rd Food Structure and Functionality Forum Symposium and the 3rd IDF Symposium on Microstructure of Dairy Products. The award recognizes his contribution to the field of food structure and functionality.
During the conference, Andrew Gravelle will address an international community of high-level researchers gathered to learn about the latest findings in food, dairy structure and functionality. This unique experience demonstrates our on-going commitment to nurturing the next generation of scientists in the field.
M.Sc, Research Assistant, PhD Student, Department of Food Science, University of Guelph
Andrew completed his MSc studies in Biophysics in 2010, after which he began his professional career as a Research Associate in the Department of Food Science at the University of Guelph. In this role, Andrew led numerous projects broadly focusing on two main topics; the characterization of vegetable oil-based edible oleogels structured using the polymer ethylcellulose, and investigating the use of particulate fillers as a means of modulating functionality in food protein gels.
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The overarching theme of this work has been to identify methods of recovering or enhancing food structure via non-traditional routes.
Andrew has been a major contributing author to numerous peer-reviewed publications and book chapters in the field of food structure, and has presented his work at a variety of international conferences.
In 2018, Andrew shifted to a full time PhD program, while continuing part-time as a Research Assistant in the Food, Health, and Aging laboratory under Professor Alejandro Marangoni. The topic of his thesis aims to expand on existing methodology for describing various food gels as particulate composites, using inert or functional fillers to modulate food structure, rheology, and functionality.