Food science professor Alejandro Marangoni has been named a fellow of the American Oil Chemists’ Society (AOCS). The AOCS Fellow Award recognizes achievements in science through industrial achievement, leadership, education, administration, communications or regulatory affairs.

As the Canada Research Chair in Food, Health and Aging at U of G, Marangoni studies the physical properties of food and has published more than 200 refereed research articles, 50 book chapters, nine books and 14 patents.

Prof. Mike Rogers, also in food science, will receive the 2015 Young Scientist Award from the AOCS, 15 years after Marangoni, his PhD adviser, received it. Rogers joined U of G earlier this year and studies molecular gels, self-assembly of nano-fibers, and nanotechnology focusing on the delivery of bioactives and on the biophysics of digestion.

Fernanda Peyronel, a PhD student in food science, will receive the 2015 Honored Student Award. The awards will be presented at the AOCS annual meeting in Orlando, Fla., in May.

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