Associate Professor, Department of Food Science
Tier II Canadian Research Chair in Food Nanotechnology
Nanomaterials, food chemistry, nutrition, lipids, food processing, food structure, self-assembly
Michael Rogers received his PhD in Food Science from the University of Guelph. He became an associate professor at the University of Guelph in 2014 after holding faculty positions at Rutgers University and the University of Saskatchewan. He was also previously the director of the Gastrointestinal Physiology Center at New Jersey’s Institute of Food, Nutrition and Health.
Prof. Rogers’ research focuses on the development of long-term health solutions by changing how foods are manufactured from a lipid (fat) standpoint. Most high-fat solid foods contain significant amounts saturated and trans-fats, which contribute to chronic diseases. Prof. Rogers looks to find technologies that could replace these with unsaturated oils while keeping the desired physical properties of the original food product. Specifically, he hopes to find a new ingredient technology that can be added to ‘gel’ the unsaturated oils. Although current research and industry objectives focus on short-term innovations, Prof. Rogers believes that permanent solutions for health will evolve from careful, long-term changes to how foods are produced and processed prior to consumption.
His current research focuses on the following major themes:
- Exploring the impacts of food processing on the chemistry and bioavailability of food materials using a simulated gastric system. This research will provide insight into the digestion and absorption of nutrients from foods that have been manufactured or processed.
- Investigating the self-assembly of sugar- and lipid-derived molecules through their modification and analysis. Understanding the underlying mechanisms of self-assembly is vital for the development of technologies that will allow unhealthy lipids to be replaced with better alternatives, such as unsaturated oils.
- Finding new nanotechnology that could be incorporated into unsaturated oils to form a gel-like substance called an oleogel. Oleogels could be a healthier alternative to saturated and trans fats, while maintaining the desirable texture and physical properties of the foods.
- Optimizing the bioavailability and delivery of phytochemicals, including cannabinoids. This research will enable better control over the amount of drug that influences the body, while accounting for the processes of digestion and metabolism.
- Received the Young Research Scientist Award from the American Oil Chemists Society in 2015
- Associate Editor of the journal Food Biophysics
- Chairperson of Edible Application Technologies of the American Oil Chemists Society
- Member of the Early Career Scientists’ Section, International Academy of Food Science and Technology
- Received the Directors Award for Scientific Excellence, New Jersey Institute of Food Nutrition & Health in 2014
Plant-Based Meat Expertise
- U of G News: U of G Plant-Based Meat Experts Make Headlines
- Pulse of the nation: How Beyond Meat could turn this humble pea into Canada’s new gold
- U of G News: Food Sciences Expert Available to Discuss Plant-Based Burgers
- CBC Radio’s Fresh Air: Michael Rogers on the Beyond Burger
Optimizing the Bioavailability of Cannabinoids
- The Globe and Mail: Beleave and Dr. Michael Rogers Begin Research in Cannabis Food and Drug Delivery
Named Canada Research Chair
- U of G Gets $1.5 Million From Canada Research Chairs Program
- Guelph Today: U of G gets $1.5 million from Canada Research Chairs Program
The Effects of Food Processing
Featured in Guelph Top 40 Under 40
(519) 824-4120 ext. 54327
Food Science Building 118