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Accomplishments of our research to date are the result of hard-working highly-qualified personnel that have worked in our laboratory. |
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Supratim Ghosh, Ph.D. (Food Science) from Pennsylvania State University, PA, USA.
Ryerson Post Doctoral Fellow and Lab Technologist.
Presently working on stability, functionality and flow behavior of colloid-stabilized water-in-oil emulsions.
Research interest: Colloids and nanocolliods, control release and delivery of nutrceuticals, drugs and flavor compounds. |
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Lanny Sapei
BSc. (Chemical Eng, Bioprocess), MSc. (Biobased Materials),
PhD. (Inorganic Chemistry/Biomaterials).
Research Interests: utilization of biobased materials for advanced food products and materials.
Current Research: Network for the comprehensive utilization of agricultural by-products: Dietary Fibre & Hydrocolloids; study on controlled release of nutraceutical from biobased matrices. |
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Mamata Pradhan
Ph.D (Materials Science).
Research Interests: Floculation/Dispersion in Colloidal Suspensions, Rheological behavior of nanosuspensions, Large scale synthesis of nanoparticles, Nanostructured dense ceramics, and Ceramic foams.
Current Research: Particle stabilized water-oil emulsion, Rheological behavior and their micostructural evolution at different conditions.
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Moumita Ray
BSc(Chemistry),MSc( organic specialization)
The University of Burdwan, INDIA.
MTech (Materials science & Engineering) IIT-Kharagpur, INDIA.
PhD. (candidate)
Projects: 1. Study the protection and controlled release of phytochemicals from value added food emulsion.
2. Study the controlled release of water soluble compounds from cocoa butter encapsulated water in oil emulsion. |
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Natasha Berry
B.Pharm from DIPSAR, New Delhi, India.
MSc. (candidate)
Project: Microemulsion based Controlled release systems. |
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Muhammad Ali
BSc. CBSc. from Dept. of Chemistry & Biology, Ryerson University.
MSc. (Candidate) working on drug release from casein micelles. |
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Renuka Gupta
MSc. (candidate)
Project: Functionalized Solid Lipid Nanoparticles.
The project involves incorporation of solid lipid nanoparticles in food emulsions. |
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Tu Tran
MSc. (candidate), Department of Chemistry and Biology, Ryerson University.
Project: Value added food emulsions for the protection and controlled release of lutein and other phytochemicals.
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| Exchange Students-2009 |
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Hind Hazir
From ESIDAI - Reunion Island
Project: emulsion stability |
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Alianor Coutouly
Engineering student in ENSBANA-AGROSUP (Ecole Nationale Superieure de Biologie Appliquee a la Nutrition et a l'Alimentation), Dijon, France
Project: microstructure of the chocolate without fat |
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Léa Arnaud
Bachelor of chimistry and biology.
Engineering student from ENSBANA/AGROSUP DIJON, France, school of food science.
Project: Triglyceride's conformation in liquid state and the memory effect for the crystallization peak. |
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Laetitia Cardettini
French Engineering School
Student from ENSBANA/AGROSUP DIJON, France, school of food science.
Project: microemulsions, controlled release of nutraceuticals. |
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Dérick Rousseau
E-mail: rousseau@ryerson.ca
Phone: 416-979-5000 ext.2155
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