Tuesday, September 20, 2022

The Department of Chemistry Congratulates Trinda Crippin for Receiving the Excellence in Learning Support Award!

Recently, Associate Vice-President (Teaching and Learning), David Hornsby, announced the outstanding educators who have been named 2022 Carleton University Teaching Award winners. The Department of Chemistry's very own Trinda Crippin has been awarded the Excellence in Learning Support Award! Trinda is an extraordinary colleague and lab coordinator... More

Tuesday, May 31, 2022

Professor David Miller named to expert panel on Gene-edited Organisms for Pest Control

The Council of Canadian Academies (CCA), at the request of Health Canada's Pest Management Regulatory Agency, has formed an expert panel to examine the scientific, bioethical, and regulatory challenges associated with the use of gene-edited organisms and technologies for Pest Control. Professor Miller was asked to join the multidisciplinary group... More

Monday, April 11, 2022

Fourth Year Students Shine at Poster Day

The fourth year students in Chemistry and Food Science 4907/4908 presented their research to a group of judges, supervisors, and committee members on Friday, April 8th. We wish to congratulate all participants on their collaborative research efforts! 2022 Winners Hania Rajack of the Lai Lab Title: Synthesis and oxidation properties of ZnO2... More

Thursday, March 17, 2022

Professor Tyler Avis featured by Carleton Newsroom

Professor Tyler Avis, one of the founding members of the Food Science program at Carleton University was featured in a story by Carleton Newsroom! Click the link below to read about how the Avis Lab is researching how beneficial microorganisms can outcompete the bacteria, viruses and fungi that damage or destroy plants, as a... More

Wednesday, February 23, 2022

David McMullin studies Ilyonectria mors-panacis (disappearing root rot) in ginseng

David McMullin was one of the researchers studying Ilyonectria mors-panacis/disappearing root rot. Canada is the 3rd largest ginseng exporter, but this root rot poses a risk to the cultivation of this lucrative crop, with 30% lost annually due to the pathogen.  Read the study here  ... More

Thursday, February 10, 2022

Carleton University Introduces Student Study Spaces

To help support our students in finding safe and quiet spaces to study, Carleton University and Scheduling and Exam Services is proud to announce that 17 rooms with 199 individual quiet study spaces, including 3 group study spaces, have been added the Enterprise Portal tool for use during the Winter 2022 term. These spaces are self-serviceable... More

Monday, January 24, 2022

Poor housing conditions linked to respiratory health issues in young First Nations children

Professor David Miller works with researchers on a study led by the CHEO Research Institute about the respiratory health issues experienced by young First Nations children and the direct links to poor housing conditions, which do not meet minimum housing standards. Immediate action needs to be taken to improve housing conditions to benefit the... More

Wednesday, December 22, 2021

Publication: Arthropeptide A, an antifungal cyclic tetrapeptide from Arthrobacter psychrophenolicus isolated from disease suppressive compost

Beneficial bacteria can serve as food biopreservation agents. These bacteria have the potential to replace harmful and resistance-prone synthetic chemicals in agricultural fields, greenhouses, and food storage facilities. Serine Ramlawi (MSc graduate Chemistry/Food Science) and Sawsan Abusharkh (B.Sc. graduate Food Science) from the Research... More

Monday, December 13, 2021

Chemistry Welcomes New Faculty Hires

The Department of Chemistry is pleased to announce four new faculty hires, who will all join us by July 2022! Dr. Daniela Quaglia joined the department in October 2021 Dr. David Sabatino will join January 2022 Dr. Yaxi Hu will join the Food Science team in July 2022 Dr. Daniel Gregoire also joins the... More

Tuesday, November 23, 2021

Publication: Odd chain fatty acids and odd chain phenolic lipids are essential for diet

Professor Farah Hosseinian et al. published a study about odd chain fatty acids (15:0 and 17:0) from dairy fat as well as odd chain phenolic lipids (alkylresorcinols) from whole grain being commonly reviewed as candidate biomarkers for dietary analysis and their ingestion are inversely related to chronic disease risks. Read the publication here.... More

Wednesday, November 17, 2021

The Saffron Project with Professor Farah Hosseinian – Sold Out!

Food Science, Biology, and Biochemistry are selling Carleton grown saffron for $10/g + free flower tea pack bonus! All proceeds go to the Sustainable Food Production Initiative through Carleton’s Future Funder, with the ultimate goal to support students in financial need by initiating a Saffron Scholarship. Please contact Farah Hosseinian or... More

Thursday, November 11, 2021

Oat bran-derived peptides show potential antioxidant and anti-obesity properties

Oxidative stress and metabolism dysregulation are associated with a number of health conditions. Ramak Esfandi (BSc Food Science, PhD candidate Chemistry/Food Science) in the research group of Prof. Apollinaire Tsopmo published a paper indicating that peptides derived from oat bran may have antioxidant activity and potential anti-obesity... More

Monday, October 25, 2021

Professor David Miller Awarded the 2021 Philip R. Morey Memorial Award

Congratulations to Dr. David Miller on being awarded the 2021 Philip R. Morey Memorial Award, for his significant contribution in the science of occupational and environmental bioaerosols and biological agents. Read more about David Miller and the Philip R. Morey Memorial Award.... More

Friday, October 22, 2021

NSERC

NSERC Undergraduate Student Research Awards (USRA) Undergraduate Student Research Awards (USRA) allow undergraduates the opportunity to gain research work experience in the natural sciences and engineering fields. Over 16 weeks, USRA award recipients are expected to conduct full-time research work with a supervisor. Awards typically begin on May... More

Monday, October 18, 2021

Bacterium to reduce mold-induced spoilage on tomatoes

Beneficial bacteria can act as biological control agents against various spoilage mold. These bacteria have the potential to replace harmful and resistance-prone synthetic chemicals in crop production and food storage. Serine Ramlawi (MSc graduate Chemistry/Food Science), Sawsan Abusharkh (B.Sc. Food Science) and Alexa Carroll (BSc Food Science)... More

Thursday, October 14, 2021

Véronic Bezaire Awarded Teaching Achievement Award

Véronic Bezaire, Instructor III in the Department of Chemistry was awarded a Teaching Achievement Award from the Office of the Provost and Vice-President (Academic) for her work in Program-level ePortfolios in Chemistry: From Learning Outcome Assessment to Pedagogy. This project integrates reflective pedagogy with program assessment of learning... More

Wednesday, January 27, 2021

Avis Lab Publishes on Methods to Reduce Potato Spoilage

Potato is the largest vegetable crop in Canada. However, it is susceptible to numerous spoilage microorganisms including Fusarium species causing dry rot disease. The disease affects up to 60% of potato tubers during storage and causes up to 25% loss. Fusarium species also produce toxic compounds, which may pose a health risk. Chemical... More

Thursday, April 23, 2020

Climate Change: Unpacking the Burden on Food Safety

With Earth Day still on our minds, Professor David Miller is acknowledged by the Food & Agriculture Organizations of the United Nations for providing recommendations for their recent publication Climate Change: Unpacking the Burden on Food Safety. Dr Miller contributed his expertise on mycotoxins and food safety to drafters of this important... More

Tuesday, March 17, 2020

Department Closure

PLEASE NOTE In following the recommendations from Ottawa Public Health, the Department of Chemistry (Food Science and Nanoscience)  is operating online and staff are working remotely. For assistance, please contact the office at Chemistry@carleton.ca and your email will be redirected to the appropriate contact. If you would like to set up a... More

Wednesday, February 26, 2020

Instructor Spotlight: Véronic Bézaire

  Véronic Bézaire Instructor III, Undergraduate Program Advisor, & Co-op Coordinator (Food Science) Department of Chemistry (Food Science) and Institute of Biochemistry   Bio I joined the Food Science program in 2010. Prior to joining Carleton, I completed graduate and post-doctoral work in the fields of biochemistry and nutrition, and... More

Tuesday, January 28, 2020

Prof. David Miller & Food Science Alum Ariel Root develop user friendly tool kit for First Nation communities to identify mould in homes

"We wanted to see if we could improve the quality and relevance of the [public health education] materials that are available to these rural and remote First Nations communities,”- Chemistry Professor David Miller.                 Ariel Root, Carleton Food Science Alum, and current PhD candidate at the... More

Tuesday, January 28, 2020

Instructor Spotlight: Dr Apollo Tsopmo

Apollo Tsopmo Associate Professor, Food Science, Department of Chemistry I have been with the Food Science program at Carleton since 2008 where I conduct research and teach courses related to nutrition and food chemistry. Before joining Carleton, I worked as a visiting fellow at the Food and Bio-products division of Agriculture and Agri-Food... More

Tuesday, January 7, 2020

Instructor Spotlight: Dr Farah Hosseinian

Farah Hosseinian Associate Professor Department of Chemistry (Food Science) and Institute of Biochemistry  Bio: 2013-present Associate Professor, Food Science, Department of Chemistry and Institute of Biochemistry, Carleton University, ON 2009-2013 Assistant Professor, Food Science, Department of Chemistry and Institute of Biochemistry, Carleton... More

Wednesday, December 11, 2019

McMullin Group Reports New Method for Toxin Detection

Food Science Professor David McMullin, together with his students and colleagues, have published work demonstrating the effectiveness of a diagnostic analytical technique for the detection of toxin groups produced by cyanobacteria. Cyanobacteria blooms produce diverse toxin mixtures that impact drinking and recreational waters, livestock, fish,... More

Monday, November 4, 2019

Instructor Spotlight: Dr Tyler Avis

Tyler J. Avis Associate Professor Department of Chemistry (Food Science) and Institute of Biochemistry   Bio I have been a Food Science Professor in the Department of Chemistry since 2008. Prior to coming to Carleton, I worked as a Research Associate at Université Laval and as Director of Operations and Head of Microbiology of... More

Monday, October 28, 2019

Alum Profiles: Justin Falardeau

Education Degree Year Conferred PhD Food Science 2021 MSc Food Science 2017 BSc Food Science and Nutrition 2014 Employment Employer Position Starting Year University of British Columbia Instructor 2017 A typical day at work looks like... I am currently researching how the native microflora in soft cheeses (i.e., Brie) interacts with the common... More

Tuesday, October 15, 2019

Alum Profiles: Victoria Wilson (Roth)

Education Degree Year Conferred BSc Food Science and Nutrition 2015 Employment Employer Position Starting Year JD Sweid Foods Product Developer 2016 JD Sweid Foods QA Technician 2015 A typical day at work looks like... Typically my days are split between a few different tasks - from being in the lab making bench prototypes for... More

Thursday, October 3, 2019

Instructor Spotlight: Martha Healey

Martha A. Healey Founder/Principal Healey Law Office & Regulatory Consulting & Contract Instructor in Food Science & Health Sciences Adjunct Professor in the Department of Chemistry (Food Science)   Education Bachelor of Arts (Hons.), Wilfrid Laurier University (1986) Master of Arts (Comparative Literature), Carleton (1987)... More

Thursday, October 3, 2019

Alum Profiles: Andrea Palmieri

Education Degree Year Conferred Food Science 2014 Employment Employer Position Starting Year Canadian Food Inspection Agency Policy and Program Specialist 2018 Ardent Mills Quality Lab Technician 2016 A typical day at work looks like... I work in the Policy and Programs branch at the Canadian Food Inspection Agency (CFIA) where I collaborate with... More

Friday, September 6, 2019

National Salami Day!

Salami; spicy, savoury and sweet! Salami are dry fermented sausages To ferment salami, often lactic acid bacteria and sugar are added to the fresh ground meat. Sugar is added to induce the fermentation of the bacteria! Salami is not technically cooked, nor is it technically raw, but it is cured. Salamis can differ based... More

Friday, September 6, 2019

September is Mushroom Month

5 Fun Food Science Facts About Mushrooms Mushrooms are the fruiting bodies of some fungal molds and numerous species of mushrooms are edible. Do not eat wild mushrooms without being certain of their identity. Some mushrooms contain potent toxins that may have extremely dangerous consequences if ingested. Creminis (brown button mushrooms) are a... More

Thursday, July 18, 2019

Food Science students research the use of good bacteria to prevent mold on blueberries

Blueberries are nutritious, containing numerous vitamins, minerals, and phenolic antioxidants. They are also prone to spoilage by molds. Research by three students from Carleton University’s Food Science program found that beneficial bacteria could reduce or stop the growth of some molds on blueberries during storage.... More

Friday, June 21, 2019

Undergraduate Student Emma Khazzam featured on Life in Red podcast

Emma Khazzam is going into her fourth year at Carleton University in the Food Science honours program.  She will be the President of the Food Science society come the fall, as well as the VP operations for the Carleton Science Student Society. In this episode of the Life in Red podcast she was invited... More

Friday, June 14, 2019

Class of 2019!

Proudly presenting the 2019 Food Science graduating class!  Over the past few years, this tight-knit group of students has grown into curious, informed, skilled, and resourceful individuals.  We wish them long-lasting success as they venture-forth into this next stage of their lives. We will see them soon sharing their food science knowledge in... More

Thursday, April 11, 2019

2019 Undergraduate Research Day

Every year 4th year Honours students join  students from different departments within the Faculty of Science to present posters of their Honours Research Projects. Students are then judged by graduate students within their program. This year three students were awarded poster prizes in Food Science.   1st place: Anastasiya Karakoy EVALUATING... More

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