Description
Prof. Dérick Rousseau is a professor in the Department of Chemistry and Biology at Ryerson University in Toronto, Canada. He obtained his PhD in Food Science from the University of Guelph in 1997 and his BSc in Food Science and Technology from Université Laval in 1993. His research efforts focus on understanding the physical and chemical factors that control the formation and stability of colloidal systems. His group has made important contributions in a number of areas, including emulsion stabilization in food and non-food applications, chocolate functionality, dairy product fortification, lipid crystallization and the development of controlled release matrices.
Location
Toronto, Canada
