A long-time food scientist at the University of Guelph whose discoveries in everything from trans fats to chocolate have helped improve human health and agri-food sustainability has been awarded one of Canada’s highest honours.
Dr. Alejandro Marangoni was named Dec. 29 as an Officer of the Order of Canada.
Marangoni was among 135 Canadians named in 2021 to the Order of Canada, including U of G professor emeritus Dr. Barry Smit and honorary degree recipient Ken Knox.
“Professor Marangoni’s richly deserved appointment as an Officer of the Order of Canada is tremendous recognition of his contributions to research and innovation in our country,” said Dr. Malcolm Campbell, vice-president (research).
“His innovative research and scholarly achievements are making impactful, real-world contributions to our understanding of the composition and production of food, and are improving the health of people and the planet. Dr. Marangoni provides an admirable example of how U of G researchers improve life here in Canada and worldwide.”
Dr. Gwen Chapman, provost and vice-president (academic), said, “Dr. Marangoni joins a select group of U of G faculty, alumni and associates who have received Canada’s highest honour. His research and teaching have benefited numerous students and colleagues in his department and college, and the many advances made in his lab have led to products and processes that make a difference in people’s lives.”
Since joining U of G as a professor in the Ontario Agricultural College in 1991, Marangoni has garnered national and international recognition as a leading expert in physical properties of food.
Earlier in 2021, a report from his lab about a better way to make smooth, creamy chocolate held No. 1 ranking for Nature Communications and drew media attention from around the globe.
“That was a media frenzy,” said Marangoni, who has regularly appeared in the popular press, commenting on topics ranging from concerns over palm oil in cattle feed to plant-based meats. Referring to COVID-19, he added, “I think people needed a good-news story. Everybody likes chocolate, let’s relax a little bit.”
The story also hinted at the mingled research and teaching strengths that he has honed over the past 30 years with students and other lab mates at U of G.
“We’ve focused on big issues,” said Marangoni, who holds the Canada Research Chair in Food, Health and Aging. “We have made fundamental contributions to the relation between the foods we eat and their impact on human health.”
Source : University of Guelph