Speaker

Talk Title: High-protein plant-based cheese as a particle-filled starch network

Dr. Alejandro G. Marangoni is a Professor and Tier I Canada Research Chair in Food, Health and Aging at the University of Guelph, Canada.  His work concentrates on the physical properties of food materials in foods, cosmetics and biolubricants, with particular emphasis on sustainability, preservation of biodiversity and health. With an H-index of 90, i-index of 424 and over 28,500 citations of his work, he has published over 500 refereed research articles, 90 book chapters, 18 books, and over 40 patents.  He is the recipient of the 2013 AOCS Stephen Chang award, the 2014 IFT Chang Award in Lipid Science, the 2014 AOCS Supelco/Nicholas Pelick Award, the 2015 ISF Kaufmann Medal, the 2017 AOCS Alton E. Bailey Medal, and the 2019 European Lipid Technology Award from EuroFed Lipids.  Marangoni is a fellow of the American Oil Chemists’ Society, the Institute of Food Technologists and the Royal Society of Chemistry (U.K.).  He is the Editor in Chief of both Current Opinion and Current Research in Food Science. Dr. Marangoni has also founded and commercialized 3 major technology platforms with global reach.  Dr. Marangoni was honored as one of the 10 most influential Hispanic Canadians in 2012, a Fellow of the Royal Society of Canada in 2018, and an Officer of the Order of Canada in 2021.

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