The University of Guelph has received a $4.7 million investment from the federal government through a new Canada Research Chair (CRC) and the renewal of three others. U of G now […]
Read More… from U of G Gets $4.7 Million Via New, Renewed Canada Research Chairs
A University of Guelph food science professor was named today as a Fellow of the Royal Society of Canada (RSC), the country’s top academic honour. Alejandro Marangoni’s award recognizes his […]
Read More… from Food Science Prof Named Fellow of Royal Society of Canada
Chocolate has played an important role in human culture since about 350 BC, when the Aztecs were drinking fermented cocoa. Chocolate is used in ceremony, it’s presented as a gift […]
Read More… from The Science of Chocolate: U of G Prof Delves Into Chemistry, Physics
A University of Guelph food science professor has received an international award for his work with fats, lipids and oils. Food science professor Alejandro Marangoni received the 2017 Alton E. […]
Read More… from Food Science Prof Wins International Award for Work with Fats, Lipids
Prof. Alejandro Marangoni, Food Science, was interviewed for a feature story that appeared in the Washington Post and Gizmodo. Feb. 8. The article looks at the challenges faced by food science […]
Read More… from Food Science Prof Discusses American Innovation Challenges
Like a taut spring, master’s student Baraka Gitari hops around his supervisor’s plant agriculture lab to show off the components of his nanoscience project. Here’s an incubator for growing bacteria. […]
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 […]
Read More… from Space Technology Could Solve Deep-Frying Problem, Prof Tells CBC News
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 […]
Read More… from Food Scientists Using X-rays to Figure Out Fats
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 […]
Read More… from U of G Prof Weighs in on Mealworm Margarine in Washington Post
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 […]
Read More… from Researchers, Students Get $11.5 Million from NSERC
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, […]
Read More… from Faculty Honoured by American Oil Chemists’ Society
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, […]
Read More… from Faculty Honoured by American Oil Chemists’ Society
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 […]
Read More… from Guelph Study Calls for Testing of Restaurant Oils
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 […]
Read More… from American Oil Chemists Honour U of G Food Scientist
Heat-resistant chocolate can withstand hot summer days […]
Biomedical engineering student trains six days a week […]
Eighty per cent of cosmetics contain harmful chemicals […]
Read More… from Edible Ingredients Can Make Skin Cream Safer
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 […]
Read More… from Hispanic Faculty Honoured by Influential Nomination