Michael Rogers

Michael Rogers is Associate Professor and Tier II Canadian Research Chair in Food Nanotechnology at the University of Guelph's Food Science Department. He leads research on molecular gelation systems and nutrient delivery mechanisms.

His laboratory investigates: 1) Self-assembly principles of lipid-based nanostructures; 2) Biophysical interactions during digestion using simulated GI models; and 3) Sustainable fat replacement technologies using oleogels. He developed novel methods to replace saturated fats with unsaturated oils in solid foods through ceramide-based gelation.

Dr. Rogers' awards include the AOCS Young Scientist Award (2015) for contributions to edible nanotechnology. He mentors graduate students in food physical chemistry and collaborates with the Centre for Sustainable Nanomaterials Innovation. Recent publications examine casein micelle evolution and cannabis bioavailability.

• Scientific Awards: Young Research Scientist Award (2015), Directors Award for Scientific Excellence (2014)