Dérick Rousseau
Professor, Editor-in-chief, Food Structure journal
Department of Chemistry & Biology, Ryerson University

Dérick Rousseau has been a professor at Ryerson University in Toronto, Canada since 1998. He obtained his PhD at the University of Guelph in 1997. His research focuses on understanding the physical and chemical factors that control the formation and stability of dispersed systems in foods, crude oil and pharmaceuticals. His group has made important contributions in a number of areas, including emulsion stabilization in food and non-food applications, chocolate functionality, dairy product fortification, lipid crystallization and the development of controlled release matrices. He has nearly 100 publications and over 170 presentations, with many publications in high-calibre journals such as Langmuir, Soft Matter and Crystal Growth and Design. He is the editor-in-chief of the new journal Food Structure.