We recover polyphenols and polysaccharides from agri‑food by‑products, characterize how they interact, engineer food-grade delivery systems to protect them, and design texture-modified foods with controlled structure, rheology and stability.
Each project in the lab moves along the same path. The four steps feed one another.
Upcycle agri-food by-products such as grape pomace, hemp meal and cereal bran into polyphenols and functional polysaccharides.
Methods: Germination, fermentation, ultrasound and other green extraction
Study how polyphenols and polysaccharides interact, and how that changes their stability, function and bioavailability.
Methods: Phenolic profiling, antioxidant and enzyme-inhibition assays
Carry these bioactives in food-grade delivery systems that shield them and control their release.
Methods: Liposomes, nanoemulsions, double emulsions, emulsion gels
Engineer these systems into texture-modified foods, optimizing their structure, rheology, stability and sensory quality.
Methods: Oral-processing models, rheology, texture analysis, electronic noses, 3D food printing
PhD candidate Minfang Luo received a Certificate of Recognition from the United Research Forum for a distinguished oral presentation at the 3rd World Congress of Gastroenterology and Digestive Diseases, held October 26…
Lab members have earned Ontario Graduate Scholarships, Queen Elizabeth II Scholarships, the Emmett Dunne Scholarship and other awards for their research. Several undergraduate students, including Rana Haddad, Rahaf Khoubbieh, Zi Tian Zhang…
A new review in Molecules by visiting MSc student Maxence Floch, Aynur Gunenc and Farah Hosseinian looks at how miniaturized electronic noses can monitor food quality and safety, with a focus on…
Farah Hosseinian
Professor of Chemistry and Biochemistry
Farah Hosseinian has led food chemistry research at Carleton since 2009. Her group turns agri-food by-products into bioactive ingredients and engineers texture-modified foods, working with partners in Canada, Spain and Tunisia.
The lab is recruiting. We welcome enquiries from prospective graduate students, honours students and postdoctoral researchers with an interest in food chemistry, delivery systems or foods for dysphagia.
