U of G Professor and Food Scientist Named to Order of Ontario

A world-leading scientist at the University of Guelph whose discoveries have revolutionized our understanding of food has been awarded one of the province’s highest honours.

Dr. Alejandro Marangoni, professor in the Department of Food Science, Ontario Agricultural College and Tier I Canada Research Chair in Food, Health and Aging has been named to the Order of Ontario. 

“Dr. Marangoni’s merited appointment to the Order of Ontario is an exceptional recognition that speaks to the deep impact of his work,” says Dr. Shayan Sharif, interim vice-president, research and innovation. “His research discoveries and sustainable, health-focused innovations in food production have helped improve lives on a global scale, supporting the health of people and our planet.”

A trailblazer in his field, Marangoni’s research sparked a movement that changed the way we look at certain foods by examining their microstructure and discovering an underlying network of fat crystals – an approach that formed the groundwork for many innovations.

“It’s about understanding what the components in foods are doing individually, their chemistry and physics,” says Marangoni. “Then you can understand how to put them back together to create certain functionalities, like the spreadability of butter or snap of a chocolate.”

Marangoni’s research paves way for global innovation

His early work on the structure of fats and oils led to nutritional breakthroughs. Marangoni found ways to reduce unhealthy saturated and trans-fats in foods by replacing them with different compounds that maintain texture and functionality. He also discovered a method to transform liquid vegetable oils into solid fats allowing food producers to explore healthier, more sustainable alternatives to palm oil and a simpler way to temper chocolate, giving it that glossy look and perfect “snap” without the time-consuming process of repeated heating and cooling. 

This materials science approach to food production has become widely adopted in many fields around the world. Nowadays, Marangoni’s focus is on sustainability and the development of plant-based food products. His lab is working with Canadian company Daiya Foods to create more nutritious and functional plant-based cheeses.

“We developed a plant-based cheese alternative that melts and stretches with a protein content of 18 per cent, which is much higher than others,” says Marangoni. “Sometimes health is in the background of these discussions, but we always bring it forward because you need more than a cool, indulgent, sustainable product if people will be eating it often. It should be nutritious as well.”