Our Team

Research Associate 2022-current

My early research focused on food protein modification and non-covalent interactions between proteins and other food components. Recently, I have been involved in developing high-protein beverages, applying natural antibacterial nanoemulsions in food formulations, fabricating heat-stable protein microparticles, utilizing protein fibrils as metal carriers, and valorizing dairy waste into functional ingredients. My goal is to address the practical limitations of food proteins, enhance their functionality, and develop innovative functional ingredients that improve food product quality and sustainability.

Research Associate 2021-current

The goal of her research is to advance biotechnology and bioprocess engineering, with a focus on enzymatic technology and food chemistry, while contributing to sustainable biochemistry practices, particularly through innovative methods for synthesizing valuable compounds.

She is also interested in the biotechnological valorization of agri-food by-products by developing processes for the synthesis and extraction of high-value natural functional ingredients from biomass.

Research Associate, 2021- current

Consumer science and sensory evaluation of foods. Protein extraction specifically pilot scale.

Interest in exploring consumer choice behavior, developing food formulations, and sensory evaluation.

Research Associate 2019-current (co-supervisor Dr. Stephan Bayen)

Mass spectrometry-based research platform

Manager of the Macdonald Mass Spectrometry Platform.

Research Associate 2020-current

PhD & M.c Mathematics, Polytechnique de Montréal; B.Sc Probability & Statistics, Tunisia 

Analysis of ingredient databases

Research Assistant 2025-current

Strong academic foundation in food science and hands-on experience in laboratory research. My research focused on cranberry pomace valorization through functional carbohydrate extraction. Passionate about leveraging science to improve quality, safety, and sustainability of food.

Research Assistant 2024-current

As a research assistant, I have been actively involved in identifying new trends in Food Science and applying them to develop healthy and nutritious food products. My work focuses on carbohydrate- and protein-based bioactive molecules, particularly the structural and molecular roles of oligo- and polysaccharides, as well as proteins, in food and biological systems. My research also includes shelf-life studies, plant-based proteins, and the valorization of food-processing by-products to enhance sustainability. My goal is to apply my expertise to drive innovation in the food industry, contributing to the development of sustainable, functional, and high-quality products.

Research Assistant 2024-current

BSc (Hons) Food Science | BSc Nutritional Science

Product Development and Food Innovation

I strive to build a well-rounded knowledge base in product formulations, ranging from functional foods to confectioneries, allergen-friendly foods, meat and its alternatives, and dairy products and their alternatives.

BSc and MSc in Food Technology, Zanjan University

I am interested in enzyme biotechnology and carbohydrate modification, focusing on enzyme-based solutions to create novel, sustainable and safe food ingredients that enhance functionality and promote overall consumer health.

BSc Dietetics, Certificate in Food Science; McGill University 

Goals: To develop my scientific expertise in innovative delivery systems and contribute to the emerging cannabis market in both food based and pharmaceutical applications.

Exploring the hidden potential of plant polysaccharides, specifically blueberry pomace, to develop innovative and valuable food ingredients , connecting science and industry.

M.Sc. in Engineering degree in Food Technology from Technical University of Denmark and a B.Sc. degree in Chemical Engineering from Institut Teknologi Bandung, Indonesia. His goal is to develop and implement his knowledge in food science to produce healthy food ingredients in a sustainable manner. He wishes to contribute to the society in the near future through research and teachings in academia environment.

MSc Analytical chemistry, Iran

I am deeply engaged in exploring ways to enhance food components particularly with carbohydrates, to improve their functionality through modification strategies for enhanced application in the food industry. My work involves using advanced analytical techniques such as high-performance liquid chromatography (HPLC), gas chromatography (GC), and nuclear magnetic resonance (NMR) to confirm structural changes and gain deeper insights into the transformation processes. By understanding these modifications at a molecular level, I aim to develop solutions that improve food quality, stability, and overall nutritional benefits. Beyond formulation and analysis, I am also interested in food sustainability—ensuring that advancements in ingredient functionality align with efficient and responsible use of resources.

co-supervisor Dr Saji George

As an inquisitive individual, Estee always ponder what goes behind the scenes into the making of consumables, knowing that there is an interplay between science and technology. To diminish the public’s curiosity and unwillingness to accept the recently discovered facts about foods, her goals to understand and extend the application of food science to improve one’s life, and to educate the public on its importance were set. This propelled her to pursue Food Science in McGill University. As a food scientist, Estee strongly believes that through science and a wealth of amassed experiences through research and development, her dream to innovate food products to make contribution to the community and the world can be achieved.

co-supervisor Dr Ismail Fliss

co-supervisor - Dr Yves Desjardins

Originally from Mexico City. In 2020, I earned my Biotechnology Engineering degree from ITESM in Monterrey, Mexico. I then gained industrial experience in the fermentation industry in Texas, where I developed in-depth expertise in beer and wine production processes.

Currently, I am completing my Master’s in Food Science under the supervision of Dr. Salwa Karboune. My research focuses on isolating proteins from sustainable plant sources to develop high-quality food ingredients. 

As a scientist, I am committed to continuous learning and innovation. My goal is to contribute to the food industry in Canada, applying my knowledge and experience to enhance production processes, develop innovative products, and improve functional ingredients.

MSc. Student (2022-2025);  BSc Food Science, McGill (2018-2022). 

Goal: After exploring natural ingredients and developing research skills, my goal is to apply scientific research and innovation in food science to develop sustainable and functional food products as part of an R&D team, enhancing both quality and consumer health.

Background: BSc Food Science and Nutrition (Concurrent), McGill University

 Goal: To work in the R&D sector of the food industry, focusing on the development and application of functional ingredients to create healthier and more accessible food options.

I am currently an undergraduate student in Food Science and Nutrition at McGill University, with research interests focused on the characteristics of food ingredients and their applications in product development. My experience includes plant-based food formulation optimization, functional ingredient analysis, and food processing improvements. My current research involves studying the bioactive and functional properties of fruit pomace. In the future, I aim to explore the functional characteristics of ingredients and their applications in formulation design within the field of Food Product Research and Development.

As a student passionate about food science, Xiyuan enjoyed every food science course she took during her undergraduate studies and seized opportunities to participate in various food product development competitions. She is currently exploring food microbiology to deepen her understanding of the microbiological aspects of food products. Xiyuan's goal is to investigate various aspects of food science, ranging from ingredients and food product development to food safety, and to apply this knowledge in her future career.

Goals: My goal with research is to improve the sustainability of the food system. I’m also passionate about science communication, specifically about food and nutrition.

BSc (Hons) Food Science | BSc Nutritional Science I am an Honours undergraduate student in Food Science and Nutrition, passionate about developing food products that are healthy and delicious while promoting sustainability. I aim to bridge scientific advancements with real-world applications to shape the future of nutritious and environmentally responsible food solutions

Master of Food Science from the University of British Columbia and BSc (Hons) Food Science & Bsc Nutritional Sciences from McGill University.

During her time in Dr. Karboune’s lab, she worked on the production and application of levansucrase, as well as the biogeneration of active carbohydrates from fruit pomaces. She is passionate about exploring innovative solutions in functional foods and sustainable food systems. Her goal is to work in R&D in the food industry, developing food that promote health and wellness.

Dr Nausheen Sadiq (Postdoctoral Fellow)

Andrea Hill (PhD)

Juan Tamayo Cabezas (PhD)

Erin Davis (MSc)

Meng Yuan Chen (MSc)

Lucas Wise (NSERC USRA, Undergraduate)

Dr Nastaran Khodaei (Postdoctoral Fellow)

Marika Houde (MSc)

Amal Sahyoun (MSc Non thesis)

Qiao Ling (MSc Non thesis)

Marina Minh Nguyen (NSERC USRA, Undergraduate)

Elodie Margarido (Undergraduate)

Louis Villard (Undergraduate)

Dr Marya Aziz (Postdoctoral Fellow)

Nastaran Khodaei (PhD)

Amanda Waglay (PhD)

Neeyal Appanah (MSc)

Afshan Malick (MSc)

Prabhjot Maan (MSc Non thesis)

Ravneet K. Gill (MSc Non thesis)

Loic Bourdon (Undergraduate)

Sonia Périllat-Amédée (Undergraduate)

Dr Juan Carrillo Montes (Postdoctoral Fellow)

Dr Sooyoun Seo (Postdoctoral Fellow)

Mengxi Li (MSc)

Audrey Noacco (MSc Non thesis)

Charlotte de la Rue (Undergraduate)

Gayae Kim (Undergraduate)

Laure Salles (Undergraduate)

She Hi (Research Assistant)

Sooyoun Seo (PhD)

Shi He (MSc Non thesis)

Yi Wang (MSc Non thesis)

Leanne Willson (MSc Non thesis)

Sabrina Young (MSc Non thesis)

Anaïs Bernichan (Undergraduate)

Elise Bourcier (Undergraduate)

Marina Orieux (Undergraduate)

Jing Xin Tian (Undergraduate)

Feng Tian (PhD)

Christelle Bou Mitri (PhD, co-supervision Dr S. Kermasha)

Chia-Ning Chang (MSc Non thesis)

Chijioke Nwankpa (MSc Non thesis)

Yi Wang (Undergraduate)

Abser Imam (Research Assistant)

Alexis Chatagnier (Undergraduate)

Feng Guo (Undergraduate)

Emilie Latournerie (Undergraduate)

Masumeh Nazanin (Undergraduate)

Catarina Pietropaolo (Undergraduate)

Alexis Valadon (Undergraduate)

Afshan Malick (Research Assistant)

Sarah Nasr (Research Assistant)

Lotthida Inthanavong (MSc)

Jessica Couto (MSc)

Maria Pflucker (MSc Non thesis)

Jacques Arthur Ang Houle (Undergraduate)

Sebastien Haumaitre (Undergraduate)

Afshan Malick (Undergraduate)

Sarah Nasr (Undergraduate)

Francine Ngaleu (Undergraduate)

Meghan Lalonde (Research Assistant)

Ankoer Goel (MSc Non thesis)

Fahad Azam (Undergraduate)

Sabrina Lu (Undergraduate)

Sabine Le Neindre (Undergraduate)

Adeline Bayle (Undergraduate)

Hêla Hacine-gherbi (Undergraduate)

Narimane Mati (Undergraduate)

Nicola Bray (Undergraduate)

Karen Villarmino (Undergraduate)