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Dérick Rousseau
Associate Professor

 Ph.D. in Food Science, 1994-1997,
University of Guelph, Guelph, Ontario
Specialized B.Sc. in Food Science and Technology, 1989-1993,
Laval University, Québec City, Québec
  
Website:

http://www.ryerson.ca/~rousseau/
Courses Offered:

MS8102, MS8102
Teaching Interests:


- chocolate research

- gels, emulsions, microemulsions and other colloidal systems as controlled release matrices

- control and understanding of lipid crystallization (solid lipid nanoparticles, liquid-state order, interfacial phenomena)

Professional Affiliations:

Canadian Institute of Food Science and Technology (CIFST)

American Oil Chemists' Society (AOCS) Institute of Food Technologists (IFT)

Advanced Foods and Materials Network (AFMNet) NCE

Selected Publications:


1) Rousseau, D. and Sonwai, S. (2008). Influence of the dispersed particulate in chocolate on cocoa butter microstructure and fat crystal growth during storage, Food Biophys. 3:273-278.

2) Sonwai, S. and Rousseau, D. (2008). Fat crystal growth and microstructural evolution in industrial milk chocolate, Cryst. Growth Des. 8:3165-3174.

3) Da Silva, E. and Rousseau, D. (2008). Investigation of the solid-to-Liquid Transition and the Memory Effect in Triglycerides via Raman Spectroscopy, Phys. Chem. Chem. Phys. 10:4606-4613.

4) Rousseau, D. and Smith, P. (2008) Evolution in microstructure in plain and filled chocolate during fat bloom formation, Soft Matter 4:1706-1712.

5) Wagner, D., Sidhom, G., Whiting, S.J., Rousseau, D. and Vieth, R. (2008a). The bioavailability of vitamin D from fortified cheeses and supplements is equivalent in adults, J. Nutr. 138:1365-1371.

6) Corkery, R., Rousseau, D., Smith, P., Pink, D.A. and Hanna, C.B. (2007). A case for discotic liquid crystals in molten triglycerides, Langmuir 23:7241-7246.