Dérick Rousseau is an associate professor in the School of Nutrition at Ryerson University in Toronto, Ontario. He obtained his Ph.D. in Food Science from the University of Guelph in 1997 and his B.Sc. in Food Science and Technology from Université Laval in 1993. His research activities focus primarily on the elucidation of the role of surfaces and interfaces in the formation and stability of food colloids, notably in emulsions, mixed biopolymer systems, and foams. Current research projects include the stabilization of food emulsions using tailored interfacial particles, the development of multifunctional food ingredients (peptides with foaming, emulsifying and antimicrobial activity), computer simulation of phase separation in mixed biopolymers, fortification of processed dairy foods, and structural elucidation of chocolate using AFM. He has over 40 publications and his funding sources include NSERC, MNG, CFI, OIT, Ryerson University, Imperial Oil, Dairy Farmers of Canada, and now, NCE.
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