Smelly odours from deep fryers could vanish thanks to space technology research. Food Science professor Alejandro Marangoni discussed the topic with CBC News Dec. 1. He said sticky, fatty molecules …
University of Guelph researchers studying the intimate structure of edible fats are getting help from the United States Department of Energy (DOE). The researchers hope to replace unhealthful trans and saturated …
Does spreading mealworm margarine on a piece of toast sound like a good idea? University of Guelph professor Alejandro Marangoni, Food Science, isn’t so sure. Marangoni was interviewed for an …
The University of Guelph has received nearly $11.5 million from the Natural Sciences and Engineering Research Council (NSERC) to support the work of 80 faculty, researchers and students. The awards …
Food science professor Alejandro Marangoni has been named a fellow of the American Oil Chemists’ Society (AOCS). The AOCS Fellow Award recognizes achievements in science through industrial achievement, leadership, education, …
Food science professor Alejandro Marangoni has been named a fellow of the American Oil Chemists’ Society (AOCS). The AOCS Fellow Award recognizes achievements in science through industrial achievement, leadership, education, …
Research by food scientists Prof. Alejandro Marangoni, Pere Ramel and Fernanda Peyronel was featured in the Feb. 27 Washington Post. The story was picked up by other media outlets, including …
The quality and safety of oils used for frying in restaurants often degrade quickly, leading to potential health risks, according to a new University of Guelph study. As a health …
Food Science professor Alejandro Marangoni has won the prestigious Supelco/Nicholas Pelick Research Award from the American Oil Chemists’Society (AOCS). The award, which includes a $10,000 prize, honours substantial contributions to …
Heat-resistant chocolate can withstand hot summer days
Biomedical engineering student trains six days a week
Eighty per cent of cosmetics contain harmful chemicals
Prof. Alejandro Marangoni, Food Science, has won the 2013 Stephen S. Chang Award, the most prestigious honour from the American Oil Chemists’ Society (AOCS). This award recognizes an eminent scientist, …
Winners to be announced Nov. 21