Iris Joye

Iris Joye is an Associate Professor of Cereal Chemistry and Biochemistry at the University of Guelph’s Department of Food Science, where she also serves as Graduate Coordinator for MSc and PhD Food Science programs. She holds a part-time faculty position at the University of Leuven (KU Leuven, Belgium). Her academic journey includes a B.Sc., M.Sc., and Ph.D. in Bioscience Engineering from KU Leuven, followed by postdoctoral research and a prior faculty appointment there in Food Biophysics.

Education:

• B.Sc. in Bioscience Engineering (2002)
• M.Sc. in Bioscience Engineering (Chemistry) (2005)
• Ph.D. in Bioscience Engineering (2010)

Research interests revolve around cereal biopolymers (proteins, starch, fibers) and their applications in food structure design and delivery systems. Key focuses include:

• Gluten structure and functionality in breadmaking
• Encapsulation of bioactives using cereal proteins
• Stabilization of gluten-free products
• Nutritional enhancement via sprouted grains

Her work bridges fundamental biochemistry with applied food technology, addressing industry challenges such as gluten-free product quality and sustainable ingredient utilization. She actively collaborates with organizations like the Canadian Celiac Association and the Ontario Cereal Crop Committee.

Publications highlight advancements in cereal protein characterization, nanoparticle formation, and food system innovations. Her teaching emphasizes interdisciplinary thinking and student mentorship, fostering skills in research, communication, and professional development.