HALIFAX, NOVA SCOTIA | CANADA B3H 4R2 | +1 (902) 494-6030
FACULTY
Students in the Food Science program benefit by the expertise of our faculty, many of whom have worked in the food industry. They bring their practical experience and research to the classroom.
Please click on each faculty member's name to access biographical, research and contact information.
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Dr. Robert G. Ackman Professor Emeritus PhD, London; DIC, Imperial College; LLD (Hon), Dalhousie Research interests: edible fats and oils |
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Dr. Tom Gill Professor and Director of the Canadian Institute of Fisheries Technology PhD, British Columbia Research interests: seafood biochemistry |
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Dr. Allan T. Paulson Professor PhD, British Columbia Research interests: Food chemistry, thermal processing, packaging and HACCP strategies |
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Dr. R. Alex Speers Professor PhD, British Columbia Research interests: Beverage and (particularly brewing) fermentation science, food texture and rheology, sensory analysis product development and quality assurance |
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Dr. Lisbeth Truelstrup Hansen Associate Professor PhD, Royal Veterinary and Agricultural University, Copenhagen Research interests: Food and seafood microbiology; microbial safety and quality issues in our food supply |
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Dr. Suzanne Budge Assistant Professor PhD, Memorial University of Newfoundland Research interests: Marine lipids |
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Dr. Gianfranco Mazzanti Assistant Professor PhD, University of Guelph Research interests: Developing better conceptual and mathematical engineering models for processing design in the food industry |