The Food and Soft Materials Research Lab – Our Group Members

Goly is currently working on oil-in-water emulsion systems in terms of their shear resistance and robustness to temperature-cycling. The ultimate aim is to develop a non-dairy cream that mimics the functionality of UHT dairy cream. She is interested in understanding the relationship between surfactants and fat crystallization, intra-droplet fat crystal morphology and polymorphism, and the rheological properties of oil-water interfaces

   Credentials

    Ph.D. Food Science and Technology
    (Isfahan University of Technology – Iran)

Danilo studies the stability of plant protein emulsions aiming to understand the interaction of protein-surfactants. He is interested in exploring the role of fat crystallization in the stabilization of plant protein emulsions. His interests also comprehend the impact of the protein-surfactant interaction and the fat crystallization in drug release.

    Credentials

    Ph.D. Food Science

    (University of Campinas – Brazil)

Selvyn is developing novel methods of edible oil structuring to replace saturated and trans fats and minimize their deleterious effect on human health. He uses particle properties, their interaction with immiscible fluids, and  oleogelators (oil gelling agents) to give liquid oils a solid-like structure via combination of capillary suspensions and oleogel networks. Selvyn's focus is the characterization of the individual and combined interactions between the components of his system and how they contribute to overall rheology and microstructure. 

    Credentials

    M.Sc. Chemistry 2019

    (Toronto Metropolitan University)

Veronica is interested in tailoring the texture and rheology of water-in-oil emulsions by tuning the interfacial design of dispersed water droplets and their interaction with fat crystals. The aim is to control the structure formation and breakdown behaviour of these emulsions.

Credentials

 B.Sc. Chemistry
(Toronto Metropolitan University)

Shweta studies the formation of liquid crystals, and how parameters (such as concentration, and surfactant types) affect nucleation and crystallization at the oil/water interface versus in bulk. She works at improved rheology, stability, texture of emulsion and formation of different LC structures, such as lamellar, nematic and hexagonal.

Credentials

B.Sc. Materials and Nanosciences
(Waterloo University)

 

Ricardo studies the breakdown of food microstructures. He uses in-vitro digestion models to investigate how food matrices impact their digestion kinetics. His goal is to make processed food healthier.

    Credentials

    B.Sc. Pharmacy

    (University of the Sacred Heart - UNISAGRADO, Brazil)

Raphaël explores food structuring using hydrocolloids. He designs functional food scaffolds and studies the microstructure governing the resulting mechanical properties. His work focuses on the development of soft-materials for use as meat analogs.

    Credentials:

    M.Sc. Industrial engineering

    (Institut supérieur industriel agronomique de Huy, Belgium)

Robert "Jordan" is currently exploring the structuring of oil-based systems, using proteins as an oleogelator. He currently works on functionalizing protein isolates for their co-option as building blocks in polymeric, 3D networks capable of assimilating and embedding oil. The aim is to apply oleogelation to oil-based systems incorporating organic particles. 

Jordan is also the VP of Finance for the Molecular Science Graduate Course Union for the 2025-2026 academic year!

    Credentials:

    B.Sc. Biology (Hons)

    (Toronto Metropolitan University)

Quinton studies the interfacial behaviour of emulsifiers and fat crystals at the oil-water interface. His work is focused on the emulsifier-fat crystal layer that forms at the interface, namely the nucleation of fat crystals and their interactions with various emulsifiers. He works with interfacial rheology, interfacial tensiometry and microscopy.

Quinton also serves as the President for the 2025-2026 Molecular Science Graduate Course Union!

    Credentials:

    B.Sc. Biomedical Science (Hons)

    (Toronto Metropolitan University)

Armando recently completed his M.Sc. degree on the microdosimetric modelling of the relative biological effectiveness (RBE) of antiproton annihilation.

Armando currently works on 

    Credentials:

     M.Sc. Medical Physics

    (Toronto Metropolitan University)

Thea-Camille previously completed her undergraduate thesis where she investigated the formation of protein capillary oleogels using pea protein aggregates of varying particle sizes.

Currently, Thea-Camille explores the fractionation of soluble and insoluble proteins from native pea protein isolate to prepare capillary suspension oleogels using its individual components separately. The aim is to evaluate and improve the functionality of protein isolates in food applications. Thea-Camille seeks to understand the rheological, textural, and gelation behaviour of capillary suspension oleogels with pea protein fractions. 

Credentials:

B.Sc. Biomedical Science (Hons)

(Toronto Metropolitan University)

Mikhail recently joined our laboratory following the completion of his undergraduate degree. His previous experiences have seen him develop microfluidic devices for the development of emulsion droplets.

Mikhail currently works on determining the environmental factors most responsible for fat bloom in chocolate systems, while characteriizing the specific crystal morphs formed in bloom deposits.

    Credentials:

    B.Sc. Chemistry 
    (Toronto Metropolitan University)

Andrii is our lab technician, responsible for sample imaging using advanced techniques, including electron and RAMAN confocal microscopy.

In his native Ukraine, Andrii was a highly experienced product developer with a strong background in food chemistry and a track record of successfully developing and commercializing new food products. 

    Credentials
D.Sc Engineering, Food Science and Technology

(Kharkiv State University of Food Technology and Trade)

Gabriela works with Goly on the development of  diary-free whipped toppings. She has begun learning various techniques in the lab, including microscopy. 

Major:

B.Sc. Biomedical Science (Hons)

(Toronto Metropolitan University)