Functional Foods and Chronic Disease

Michel Aliani is Professor, Food and Human Nutritional Sciences at the University of Manitoba. Dr. Aliani is a flavor chemist and an expert in sensory and analytical chemistry and biochemistry of foods and food products. He holds continuous funding (>14 years) from the NSERC Discovery Grants program, the pulse, CFI, crop science clusters within the Canadian Agricultural Partnership programs (AAFC), NSERC RTI. Over the last 6 years, he has trained 19 HQP (10 undergraduate, 4 M.Sc, 3 Ph.D., 1 PDF, and 2 Research Associates). Since 2015, he has published 48 manuscripts and 1 book dedicated to Bitterness in Foods. Dr. Aliani’s team is dedicated to assessing the sensory and flavour chemistry of functional foods using our unique flavoromics platform Dr. Michael N. A. Eskin, a former Chair and Associate Dean, is a Distinguished Professor in the Department of Food and Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences at the University of Manitoba, Winnipeg Canada. He is recognized internationally for his pioneering research on the physical, chemical and performance properties that led to the successful development of canola oil. For this and later research, he received many prestigious awards including the American Oil Chemists' Society (AOCS) Supelco Research Award, considered the world prize in lipids, and the IFT Lifetime Achievement Award in Memory of Nicolas Appert. He is also the recipient of the Stephen S. Change Award from IFT and AOCS and the Alton Bailey Medal, Herbert J Dutton Award, Timothy Mounts Award, and the A.R. Distinguished Service Award from AOCS and the William J Eva Award from the Canadian Institute of Food Science and Technology. In 2016, he was awarded the Order of Canada ,and in 2022 The Order of Manitoba, for his significant contributions to the success of the Canadian canola oil industry. He has authored and edited 18 books , 65 chapters and over 160 papers

1. Introduction
2. Functional foods: Techniques for Instrumental and Statistical Analysis
3. Sensory Acuity: Impact of Aging and Chronic Disease
4. Hempseed and Flaxseed: A Comparison of Two Dietary Approaches to Resist Cardiovascular Disease
5. Functional Foods and Diabetes
6. Functional Foods and Cancer Prevention
7. Functional properties of foods in chronic kidney disease
8. Functional Foods and Celiac Disease
9. Functional Foods and Fatty Liver Disease
10. The Role of Diet, Functional Foods and The Microbiome and Their Interplay in Gout
11. Functional Foods and Parkinson’s Disease
12. Functional Foods and Alzheimer’s Disease and Dementia
13. Role of functional foods in autism spectrum disorder (ASD) and schizophrenia