Dérick is a professor in the Department of Chemistry and Biology at Ryerson University in Toronto, Canada. He obtained his Ph.D. in Food Science from the University of Guelph in 1997 and his B.A.Sc. in Food Science and Technology from Université Laval in 1993. His research efforts are grounded in food science, with particular emphasis on understanding the physical and chemical factors that negatively impact the quality and shelf life of processed foods. Within this context, the majority of his research activities focus on the role of surfaces and interfaces in the formation and stability of complex systems, notably emulsions, chocolate, and mixed biopolymers (thickeners). During the last few years, Dérick has taught Food Product Development Food Science I, and graduate courses advanced microscopy and interfacial phenomena.