Autor: Michel Aliani

Michel Aliani is Associate Professor and Director of sensory research studies in the Human Nutritional Sciences department at the University of Manitoba, Canada. Dr. Aliani has expertise in flavor chemistry and mass spectrometry systems, and is interested in flavouromics, studies of functional foods which are destined to nutritional interventions and, in metabolomics, studies of biological fluids after ingestion of functional foods. Michael N. A. Eskin is Professor in the Department of Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Canada. Dr. Eskin has published over 120 research papers, 50 chapters and 13 books. He is the recipient of a number of awards, including the 2012 IFT Stephen S. Chang Award and the Alton S. Bailey Medal Award by the American Oil Chemists“ Society for his research in lipids. In 2016, he received the Order of Canada for his pioneering research which contributed to the success of the Canadian canola industry. Dr. Eskin is also a fellow of IFT, The American Oil Chemists“ Society, Canadian Institute of Food Science and Technology, and Institute of Food Science and Technology in the UK. He is a co-editor of Lipid Technology.