معرفی
Alejandro Marangoni is a Professor and Tier I Canada Research Chair in Food, Health and Aging at the University of Guelph. He holds a B.Sc. from McGill University and a Ph.D. from the University of Guelph. His research focuses on the physical properties of fats and oils, including structured emulsions, oleogels, and sustainable materials for food and non-food applications.
Marangoni’s academic roles include editorial leadership as Co-Editor-in-Chief of Current Opinion in Food Science and Technology and former Editor-in-Chief of Food Research International. He has been recognized with over 40 patents and numerous awards, including the E.W.R. Steacie Memorial Fellowship and the Kaufmann Medal. His work bridges food science, chemistry, and materials engineering, addressing sustainability challenges in food production and environmental remediation.
- Education: B.Sc. (McGill University), Ph.D. (University of Guelph)
- Affiliations: Fellow of the Royal Society of Chemistry, Fellow of AOCS, Member of IFT and APS
- Research Themes: Fat crystallization, edible emulsions, biolubricants, anti-aging cosmetics
His lab has trained over 100 researchers, many now in academia and industry. Recent projects include plant-based cheese alternatives, sulfolane separation in groundwater, and ferroelectric soft materials. Marangoni’s interdisciplinary approach drives innovation in both food systems and sustainable technologies.
