Alejandro Marangoni is a professor and Canada Research Chair in Food and Soft Materials Science at the University of Guelph. His work concentrates on the physical properties of foods, particularly fat crystallization and structure. He has published over 200 refereed research article and four books. He is the recipient of many awards including a 1999 Premier’s Research Excellence Award, the first Young Scientist Award form the American Oil Chemists’ Society (2000), a Canada Research Chair (2001, renewed in 2006), two Distinguished Researcher Awards from the Ontario Innovation Trust (2002), a Career Award from the Canadian Foundation for Innovation (2002), an E.W.R. Steacie Memorial Fellowship (2002) – given to the top 6 Canadian scientists from all disciplines - and the T.L. Mounts Award from AOCS in 2004. Dr. Marangoni is a past chair of the Natural Sciences and Engineering Research Council of Canada’s Plant Biology and Food Science Grant Selection Committee, member of NSERC’s E.W.R. Steacie Memorial Fellowship selection committee, Editor-in-Chief of Food Research International (Elsevier), and an Associate Editor of the Journal of the American Oil Chemists’ Society (Springer). Dr. Marangoni has co-founded two high-technology food companies and is the co-recipient of the 2008 Guelph Partners of Innovation “Innovator of the year” award for his discovery of a zero trans, low saturate shortening alternative which could revolutionize the baking industry.
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