Three new faculty members, each studying a different facet of the food system, will join U of G as Arrell Food Chairs beginning this summer.

Professors Maria Corradini, Philip Loring and Simon Somogyi have been selected as the Arrell Chairs after an international search last year.

“I am incredibly pleased to be joined at the Arrell Food Institute by these three fantastic new chairs who have all demonstrated a commitment to a more sustainable food system,” said Prof. Evan Fraser, director of the institute. “These faculty stood out because of their creative and interdisciplinary approaches to a global challenge.”

Corradini will join the Department of Food Science from the University of Massachusetts – Amherst. She will apply food photophysics, modelling of non-linear kinetics and data integration to the global challenge of food security.

Loring joins U of G’s Department of Geography, Environment and Geomatics from the University of Saskatchewan. He will apply his research on coastal communities and diversity in the food system to help communities around the globe.

Joining U of G’s College of Business and Economics from Dalhousie University, Somogyi will be the new Arrell Chair in the Business of Food. Somogyi studies agri-food value chains, food business sustainability and international market development.

The three positions are supported by the Arrell Family Foundation, and the chairs will play an important role in their respective academic homes as well as supporting the goals of the Arrell Food Institute.