What's New
Food Science Hosts Aspiring Youth Scientists
March 10, 2009
This week, the U of G is taking part in a first-of-its-kind internship that links aboriginal high school students with university researchers who are conducting cutting-edge food and nutrition research.
The "Be a Food Researcher for a Week" program was organized by the Advanced Foods and Materials Network (AFMNet), a national network of researchers, professional, industry partners and government agencies working on research projects to improve the foods we eat, the products we make, and the goods we buy.
On a one-week paid internship during their spring break, two students, Cody Iahtail of Ottawa, and Kekodonce Williams of Kahnawake, are working with Food Science professors Rickey Yada and Alejandro Marangoni to gain hands-on experience in a food science lab.
Yada, who is AFMNet's scientific director and holder of the Canada Research Chair in Food Protein Structure, is known for his research involving enzymes and potato varieties. Marangoni, who holds the Canada Research Chair in Food and Soft Materials Science, is an expert in the crystallization of edible fats and how fat crystal networks affect foods.
