Alejandro G. Marangoni

Professor and Canada Research Chair in Food and Soft Materials Science and Food, Health and Aging at the University of Guelph in Canada. Author of over 250 research papers and book chapters, 9 books and 14 patents, Marangoni's work focuses on the relationship between the nanoscale and microscale structure of foods and their macroscopic functionality, with particular emphasis on fats and oils. Dr. Marangoni was the Editor in Chief of Food Research International (FRI) for 15 years, and Associate Editor for JAOCS. He is currently Materials Science Associate Editor of FRI (Elsevier) and in the Editorial Boards of Food and Function (RSC), Food Digestion (Springer) and CyTA The Journal of Food (Taylor and Francis). His group's latest research includes the discovery and quantification of the nanoscale structure of fat crystal networks, and the characterization of the aggregation of triglyceride nanoplatelets into supramolecular assemblies by the use of ultra small-angle X-ray scattering.