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About Dr. Rousseau – Lifelong Passion for Food Science

About Dr. Dérick Rousseau, 2017 Sarwan Sahota Winner.


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.

Dr Rousseau has Authored 150+ Publications.

150+

Publications
Authored

180+ Student and Postdoctoral Graduates

180+

Students and
Postdoctoral Fellows

20 Years Teaching at Ryerson.

20+ Years

Teaching at Ryerson
University

Dr Rousseau has given 250+ Presentations.

250+

Presentations
Delivered