Human Nutritional Sciences Research

The research program in the Department of Human Nutritional Sciences is very strong and covers nutrition as well as food topics. The researchers are involved in laboratory based research as well as food sensory testing with panel groups.

Researchers in Human Nutritional Sciences have many collaborative research projects with such partners as the Richardson Centre for Functional Foods and Nutraceuticals, St. Boniface Hospital and Community Health Sciences.









Dr. Michel Aliani
Meat Chemistry and Biochemistry;Separation Techniques (HPLC, GC-MS, LC-MS); Protein PurificationSensor; Evaluation of Food;Carbohydrate Research
Dr. Rotimi Aluko
Chemistry of food Proteins; Bioactive peptides in health and disease prevention; Functional foods and nutraceuticals

Dr. Harold Aukema
Dietary Recommendations:  Physiologic and metabolic basis of dietary recommendations for dietary protein and for omega-3 fatty acids

Nutrition and the Kidney:
Kidney Health and Disease:  Effects of diet, nutraceuticals and functional foods
Renal Eicosanoids:  Dietary effects on eicosanoids in normal kidneys and diseased kidneys resulting from genetic mutations, diabetes and obesity
Fetal Programming:  Effects of perinatal nutrition on kidneys in models of congenital kidney disease

Dr. Michael Eskin
Effect of processing on food quality

Dr. James Friel
Nutrient Interventions

Dr. Christina Lengyel
Nutrition and the elderly.

Dr. Mohammed Moghadasian
Diet, lipoprotein metabolism and coronary artery disease

Dr. Candice Rideout
Community nutrition; Psychosocial aspects of human nutrition; Nutrition education; Nutrition ecology

Dr. Gustaaf Sevenhuysen
International nutrition programs; Food and poverty alleviation policies; Food and health behaviours; Nutrition surveys

Dr. Miyoung Suh
Nutrition and visual function; Nutrition, alcohol and reproductive function

Dr. Carla Taylor
Nutrition and Immune Function; Dietary Fats and Diabetes

Dr. Usha Thiyam
Process technology and optimization of plant proteins. Minor components and value addition of canola oils. Lipid oxidation, Functional Foods.