Farah Hosseinian is a Professor of Chemistry and Biochemistry at Carleton University, where she has taught in the Food Science program since 2009. Her lab studies how polyphenols and dietary fibres recovered from agri-food by-products can be stabilized, delivered and built into foods, with a focus on engineering texture-modified foods.
She trained in food science and pharmaceutical sciences at the University of Saskatchewan, completing her PhD in 2006 on the antioxidant properties of flaxseed lignans. Before joining Carleton she held postdoctoral positions at the University of Manitoba and at Agriculture and Agri-Food Canada in Summerland, British Columbia.
Areas of expertise
- Food chemistry and phytochemistry
- Polyphenol–polysaccharide interactions
- Texture-modified food design: structure, rheology and oral processing
- Food-grade liposomes and other delivery systems
- Intelligent sensing for food quality
- Sustainable food processing
Appointments
| Years | Position | Institution |
|---|---|---|
| 2020 to present | Professor of Chemistry and Biochemistry | Carleton University |
| 2013 to 2020 | Associate Professor, Food Science and Nutrition, Chemistry | Carleton University |
| 2009 to 2013 | Assistant Professor, Food Science and Nutrition, Chemistry | Carleton University |
| 2008 to 2009 | NSERC Visiting Fellow | Agriculture and Agri-Food Canada, Summerland BC |
| 2007 to 2008 | Postdoctoral Fellow, Food Science | University of Manitoba, Winnipeg MB |
Education
| Year | Degree | Institution |
|---|---|---|
| 2006 | PhD, Pharmaceutical Science | University of Saskatchewan |
| 2001 | MSc, Food Science | University of Saskatchewan |
| 1986 | BSc, Food Science | Mashhad University, Iran |
Leadership and service
- Organizer and Chair, Emerging Technology Section, Canadian Section of the American Oil Chemists’ Society (2022, 2024)
- Organizer, Lipids and Protein Conference, Canadian Section of AOCS (2024)
- Committee member, Biotechnology Program Development Committee, Carleton University (2024)
- Consultation team, Sustainability and Research Centre, Carleton University (2021 to 2024)
- Editorial board member, Journal of Food Bioactives (2018 to 2023)
- Guest editor, Foods (2021)
- Guest and special issue editor, Journal of Food Biochemistry (2020 to 2022)
- Co-founder, Jerusalem Artichoke Association of Canada (2016), a non-profit that connects growers, processors, food manufacturers and government to build the Jerusalem artichoke value chain
- Co-editor, Dietary Fibre Functionality in Food and Nutraceuticals: From Plant to Gut (Wiley, 2018)
International collaborations
- Miguel Hernández University, Spain (2019 to present): phenolics and food chemistry
- University of Tunis El-Manar, Tunisia (2017 to present): extraction, phytochemical characterization, oxidative stress and bioaccessibility
Research profiles
- Google Scholar
- ORCID 0000-0002-8278-3226
- Scopus author ID 15049543400
- Web of Science ResearcherID S-6599-2017
- Department of Chemistry profile