Food Applications of Nanotechnology

Prof. Michael Rogers’ first appointment after the completion of his Ph.D. was at the University of Saskatchewan in Food Nanotechnology as an Assistant Professor in the Department of Food and Bioproduct Sciences. From 2012-2015, he took a position at Rutgers University in Food Science and as the Director of the Center for Gastrointestinal Physiology at the New Jersey Institute of Food, Nutrition and Health where he was awarded both the Endel Karmas award for teaching excellence and the Directors Award for Scientific excellence. Dr. Rogers is currently an Associate Professor and Tier II Canada Research Chair in Food Nanotechnology at the University of Guelph. He has been awarded the Top Young Scientist awards through both IUFoST, in 2008 and the American Oil Chemists’ Society in 2015. Dr. Rogers has published over 75 peer reviewed publications which have accumulated an H-index of 26. His work has appeared on the cover of Chemical Society Reviews (2015, 44, 6035-6058: Impact factor 38.62) and Langmuir (2015, 30, 14128-14142: Impact factor 3.83). He has presented his work more than 55 times at international conferences and has overseen more than 1.5 million dollars in research funding.

• 1. Nanotechnology in food and nutrition - past, present and future perspectivesMichael Rogers2. Assembled protein nanoparticles in food and nutrition applicationsOwen Griffith Jones3. Nano-scale carbohydrate Materials in food/nutrition/agricultural applicationsAlvaro Renato Guerra Dias and Elessandra da Rosa Zavareze4. Nanotechnology-based colloidal delivery systems in foodsQingrong Huang5. Electrospinning and Electrospraying in foodL.T Lim6. Bioavailability of nanotechnology-based bioactives and nutraceuticalsGabriel Davidov Pardo7. Packaging NanotechnologyRafael A. Auras and Maria Rubino8. Health, environmental, safety of nanomaterials in foodHongda Chen