Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition

About

Michel Aliani is Professor Food and Human Nutritional Sciences at the University of Manitoba. Dr. Aliani is a flavor chemist and an expert in sensory and analytical chemistry and biochemistry of foods and food products. He holds continuous funding (>14 years) from the NSERC Discovery Grants program the pulse CFI crop science clusters within the Canadian Agricultural Partnership programs (AAFC) NSERC RTI. Over the last 6 years he has trained 19 HQP (10 undergraduate 4 M.Sc 3 Ph.D. 1 PDF and 2 Research Associates). Since 2015 he has published 48 manuscripts and 1 book dedicated to Bitterness in Foods. Dr. Alianis team is dedicated to assessing the sensory and flavour chemistry of functional foods using our unique flavoromics platform Dr. Michael N. A. Eskin a former Chair and Associate Dean is a Distinguished Professor in the Department of Food and Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences at the University of Manitoba Winnipeg Canada. He is recognized internationally for his pioneering research on the physical chemical and performance properties that led to the successful development of canola oil. For this and later research he received many prestigious awards including the American Oil Chemists' Society (AOCS) Supelco Research Award considered the world prize in lipids and the IFT Lifetime Achievement Award in Memory of Nicolas Appert. He is also the recipient of the Stephen S. Change Award from IFT and AOCS and the Alton Bailey Medal Herbert J Dutton Award Timothy Mounts Award and the A.R. Distinguished Service Award from AOCS and the William J Eva Award from the Canadian Institute of Food Science and Technology. In 2016 he was awarded the Order of Canada and in 2022 The Order of Manitoba for his significant contributions to the success of the Canadian canola oil industry. He has authored and edited 18 books 65 chapters and over 160 papers