Marcia English

Marcia English is an Associate Professor in the Department of Human Nutrition at Saint Francis Xavier University (StFX), with dual roles as Canada Research Chair in Protein and Flavour Chemistry and Adjunct Faculty in Biology (StFX), Boreal Ecosystems & Agricultural Sciences (MUN), and Plant, Food and Environmental Sciences (Dalhousie University). She leads the X-Food Research Lab, addressing Food Science challenges in protein functionality, flavor chemistry, fermentation, and biodegradable packaging. Her work spans functional food proteins, off-flavor removal in pulses, indigenous yeast utilization in winemaking, and student entrepreneur education.

Education: PhD in Food Science (Dalhousie, 2017), BSc (Hons.) in Biology (UNB). Awards include the Dr. W.F. James Research Scholar (2021-22) and CIFST Secretary (Atlantic Division). She supervises graduate/undergraduate research, mentors entrepreneurship interns, and collaborates across academia/government/industry. Key research focuses on plant-based protein innovation, sustainable packaging from agricultural waste, and cool-climate fermentation systems.

Scientific contributions include 20+ peer-reviewed articles (2010-2025) on topics like yeast communities in Nova Scotia vineyards, biofortification strategies, and lipid-reduction mechanisms in pulse proteins. Grants and partnerships include NSERC-funded projects and industry collaborations for seafood analog development. Her lab actively explores sensory evaluation methodologies and food system sustainability through full-cost accounting analyses.