Food Science
Food Science offers opportunities in the areas of food analysis, food biotechnology, food chemistry, food microbiology, food process science, food quality evaluation, food safety and toxicology, and wine biotechnology.
Faculty Members
| Name | Research Interests |
|---|---|
| Dee, Derek | Proteins; Enzymes and Proteins; Agri-food Transformation Products; Biological and Biochemical Mechanisms; Nanomaterials; Nutriceuticals and Functional Foods; Protein Folding; protein aggregation; Biophysics; food chemistry; protein engineering; funtional amyloid; protein nanofibrils; psychrophilic enzymes; aspartic proteases; prions; food proteins; meat analogues |
| Frostad, John | Nutriceuticals and Functional Foods; Fluid Mechanics; Emulsions; Foams; Functional Foods; Interfacial Rheology; Interfacial Phenomena; Sensory Analysis; Novel Instrumentation; Physics of Soft Matter; See my website: food.chbe.ubc.ca/opportunities/ |
| Kitts, David | Food chemistry and toxicology, cellular and molecular mechanism, oncology |
| Lu, Xiaonan | |
| Measday, Vivien | Chromosome segregation in the budding yeast using molecular biology and genomic tools |
| Pratap Singh, Anubhav | Agri-food Transformation Products; Nutriceuticals and Functional Foods; food processing; novel non-thermal processing; Functional Foods; pulsed light; high pressure; cold plasma; pasteurization; sterilization; heat transfer; mass transfer; food engineering |
| Scaman, Christine | Glycosidases; Enzyme mechanism; Food carbohydrate chemistry |
| Wang, Siyun | Agri-food Transformation Products; Microbiology; Bioactive Molecules; Food safety; Food microbiology |
| Yada, Rickey | Enzymes (including kinetics and mechanisms, and biocatalyst); Other biological sciences; Food science; Food protein chemistry; Structure-function relationships; Enzymes; aspartic proteases |
