About Dr. Rousseau – Lifelong Passion for Food Science
Dérick Rousseau, Ph.D.
Professor, Ryerson University
Editor-in-Chief, Food Structure
My curiosity for food has enjoyed great longevity. Throughout my academic and professional life, I’ve been intrigued by the
structure of food – how it’s assembled and how even small tweaks can completely alter its taste, texture and characteristics.
This absorbing area of study has become my life’s work – and I’m excited to travel the path of discovery with my students,
colleagues and the wider world.
Teaching at Ryerson