Michael A. Rogers, Associate Professor
Dr. Nandika Bandara 2018-
Dr. Nandika Bandara is an NSERC Postdoctoral research fellow and a certified food scientist joined with our group after completing his Ph.D. in University of Alberta, Canada. He will be working on the material science and nanotechnological approaches for improving bioavailability and efficacy of bioactive compounds in micro/nano delivery systems.
Dr. Peter Chen 2017-
Peter holds a PhD in food science from the University of Guelph and Agriculture and Agri-Food Canada and is the 2017 recipient of the Governor General’s Academic Gold Medal for academic excellence and the Ontario Agriculture College’s (OAC) nominee for the D.F. Forster Doctorate Medal. His PhD research was part of a multi-interinstitutional partnership between the University of Guelph, University of Western Ontario, University of Windsor, Agriculture and Agri-Food Canada (AAFC), and the province of Ontario. The project was funded by the public and private sectors as well institutional support totaling over $11 M in funding and resources to advance the study of Phaseolus vulgaris genomics and bioproduct development. He is currently a NSERC Post-Doctoral Fellow at the University of Waterloo – School of Pharmacy with collaboration at the University of Guelph – Department of Food Science with Dr. Michael Rogers and Beleave Kannabis Inc. He is fully funded through NSERC PDF and NSERC Engage grants. His research focuses on developing novel drug delivery systems for phytochemicals including cannabinoids and to assess their pharmaceutical application potentials using dissolution testing and the TIM-1 simulated in vitro gastrointestinal digestion system.
Pedram Nasr 2018-
Megan Borduas 2018-
Natalie Ng 2017-
Natalie's research focuses on investigating the effects of monoglycerides on the rate of lipid digestion, compared to commonly used synthetic surfactants, using an in vitro gastro-intestinal model (TIM-1). In addition to the composition of a food, its structure also has an influence on digestion and metabolism. Therefore, it will be beneficial to design food systems with tailored lipid digestion profiles to enhance or decrease satiation. Ultimately, the goal of this project is to decrease the negative impacts of processed foods and better combat highly prevalent diet-related diseases.