14^th Food Engineering Conference

Biography

Dr. N. A. Michael Eskin is Professor of Food Biochemistry in the Department of Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences at the University of Manitoba, Winnipeg, Canada. He is the author and co-author of 13 books several of which were translated into Japanese, German and Malay. His book Biochemistry of Foods, first published in 1971 by Academic Press, New York has become a classic in the field with the third edition released in 2013 and the Portuguese edition released in 2015. His research work includes original work that was crucial for establishing the properties and performance of canola oil that helped to successfully launch it worldwide. He has also done extensive research on yellow mustard mucilage. His current research is still on edible oil quality including canola and hemp oil. He has published over 125 papers and more than 60 chapters and is the recipient of many awards including the very prestigious Institute of Food Technologists’ Stephen S. Chang Award in 2012 for outstanding contributions to lipid and flavor science and was the prestigious 2013 Alton E. Bailey recipient of the American Oil Chemists’ Society for outstanding contributions to lipid science. He is a Fellow of the Institute of Food Science & Technology (UK); Canadian Institute of Food Science & Technology; and the American Oil Chemists’ Society and in 2014 was made Fellow of IFT. Dr. Eskin sits on the editorial board of 5 journals and is co-editor of Lipid Technology.

Research Interest

Prof.Michael Eskin has done extensive research on yellow mustard mucilage. His current research is on edible oil quality including canola and hemp oil.