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Forbes' Functional Foods and Nutraceuticals Advisory Board is comprised of internationally recognized experts in all areas of nutrition and health.
The Advisory Board is charged with evaluating promising new nutraceuticals and creating a product pipeline of new functional food ingredients for eventual commercialization through strategic partnerships.
Chairman
Peter J. Jones, Ph.D.
Peter J. Jones, the recently named Canada Research Chair in Functional Foods and Nutrition joined the University of Manitoba on November 1, 2005 as Director of the Richardson Centre for Functional Foods and Nutraceuticals. Dr. Jones' main appointment will be in the department of Food Science with a cross appointment in Human Nutritional Sciences.
Currently, Dr. Jones serves as President of the Danone Institute for Nutrition in Canada and immediate Past-President of the Canadian Society for Nutritional Sciences. He serves as Chairman of the Functional Foods and Nutraceuticals Board of the Vancouver-based Forbes Medi-tech group. Dr Jones also has sat on the Food and Agriculture Organization of the United Nations, World Health Organization, and United Nations University (FAO/WHO/UNU) Expert consultant Panel for Energy and Protein Requirements in Human Nutrition.
Dr Jones' research interests cover cholesterol, fat and energy metabolism. He has applied novel stable isotope methodologies to examine the response of these areas of metabolism to dietary intervention. His research group has been active in exploring the dietary determinants which control cholesterol biosynthesis in humans, as well as how plant sterols act in functional foods as cholesterol-lowering agents. Other areas of research have included re-establishing energy needs in sub-groups of the Canadian population and exploring what fats confer optimal health during weight reducing diets. Dr Jones has published over 160 peer-reviewed research articles and reviews in international journals, as well as chapters in leading nutrition textbooks. Dr. Jones received the Young Investigator Award for Excellence in Nutrition Research in 1997.
Members
G. Harvey Anderson, Ph.D.
Professor, Department of Nutritional Sciences and Physiology, and Director, Program in Food Safety, University of Toronto.
Dr. Anderson's research current research is focused on mechanisms of food intake regulation and on foods and food components that contribute to satiety. He has received both the Borden Award (research) and the McHenry Award (leadership) from the Canadian Society for Nutritional Sciences, the Hollington Award for outstanding teaching of medical students in their preclinical years, the University of Toronto Alumni Faculty Award of Excellence and an Alumni Honour Award from the University of Alberta.
Atif Awad, Ph.D., R.D.
Associate Professor and Director of Graduate Studies, Department of Exercise and Nutrition Sciences, Associate Professor of Biochemistry, State University of New York, University at Buffalo.
Dr. Awad's research areas focus on the structure-function relationship in mammalian cell membranes and mechanisms by which dietary fat influences chronic diseases such as cancer and cardiovascular diseases. He is currently investigating the role of plant sterols in tumor growth, apoptosis, metastasis and the development of atheroma. The mechanism under investigation includes several signal transduction pathways. Dr. Awad has presented over 30 technical papers at international symposia and conferences and written more than 100 scientific papers and abstracts. He is a co-editor of "Nutrition and Cancer Prevention" (2006).
Costas G. Biliaderis, Ph.D.
Professor and Chairman, Department of Food Science and Technology, Aristotle University, Thessaloniki, Greece.
Dr. Biliaderis' research contribution over a twenty-year period covers the broad area of chemistry and physical chemistry of food systems with a focus on the structure-function relationships of food carbohydrates. This research includes studies on structure analysis and physical chemistry of polymeric food carbohydrates, thermal analysis and rheology of food constituents, thermophysical properties of polysaccharide blends, and the processing and storage effects on texture and stability of food products and their constituents. A former member of the Editorial Board of the journal Carbohydrate Polymers, he has published over 130 peer reviewed articles and book chapters and he is the co-editor of a book on Functional Food Carbohydrates. Dr. Biliaderis has been recently named as a Highly Cited Researcher by ISI-Thomson Scientific.
David D. Kitts, Ph.D.
Professor, Food, Nutrition and Health, University of British Columbia, Vancouver.
Dr. Kitts' main research areas are in the fields of food chemistry,toxicology and nutrition. He has investigated the physiological and safety of a number of known food constituents, including both naturally present as well as derived materials, for bioactive potential. More recently, his research has focused on examining the role of diet on antioxidant status and characterizing structure-function antioxidant activity of bioactive constituents present in plants for potential use in functional food systems. Dr. Kitts has authored over 150 scientific publications and 26 book chapters on the characterization and safety implications of bioactive constituents in foods.
G. (Joe) Mazza, Ph.D., FCIFST
Principal Food and Bioscience Research Scientist at the Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, Summerland, British Columbia, Adjunct Professor in the Food, Nutrition and Health Program at the University of British Columbia, Vancouver; Food Science Department, University of Manitoba, Winnipeg, and Department of Human Biology and Nutritional Sciences, University of Guelph.
Dr. Mazza has extensive research experience in the areas of phytochemistry and engineering/processing of functional foods and nutraceuticals, including extraction, separation, characterization, standardization and efficacy of bioactives, especially flavonoids/anthocyanins as antioxidants and anti-inflammatory agents, essential oils for natural flavours/fragrances and as antimicrobials; and proteins and polysaccharides as nutraceuticals and food ingredients.
Bruce E. McDonald, Ph.D. FCIFST
Professor Emeritus and Senior Scholar, Department or Human Nutritional Sciences, University of Manitoba, Winnipeg.
Dr. McDonald's specialization includes dietary fats and oils in human nutrition. His research covers areas of effect of canola oil and dietary oleic acid and linolenic acid on the metabolism of cholesterol and lipoproteins, platelet activity, and platelet and plasma phospholipid fatty acid composition. He has authored and co-authored 35 journals articles and several chapters in books. He is also editor and co-author of two books Fundamentals of Nutrition (1978) and Development and processing of Vegetable Oils for Human Nutrition (1995).
A well known expert in the field of dietary fats and fats, Dr. McDonald has been a Member of the Technical Mission on Canola to Japan, USSR, Korea, Taiwan, Singapore, Colombia, Peru, Morocco, Egypt, Algeria and other countries.
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