Skip to main content
Department of Chemistry and Biology

    While food and materials may seem unrelated; food is merely a material that can be consumed to provide nourishment. By studying food the same way we analyze materials we are able to generate a profound understanding about how food tastes, how food can be stored, and it's true nutritional value.

    At Ryerson, food is yet another material that we analyze and appreciate with the same robustness as novel materials themselves.

Materials and Food Chemistry

To learn more about the faculty members and their research click on the appropriate names below.

                Dr. Chris Evans

                Dr. Dan Foucher

                Dr. Darrick Heyd