Michael Eskin
Professor
Faculty of Agricultural and Food Sciences, University of Manitoba
Winnipeg, Canada
Biography
Dr. N. A. Michael Eskin is Professor of Food Biochemistry in the Department of Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, Canada. He is the author and co-author of 13 books several of which were translated into Japanese, German and Malay. His book Biochemistry of Foods, first published in 1971 by Academic Press, New York has become a classic in the field with the third edition released in 2013 to stellar reviews and recently translated inti Portuguese. His research work includes original work that established the properties and performance of canola oil that helped to successfully launch it worldwide. He has also done extensive research on yellow mustard mucilage. His current research includes edible oil quality, hemp oil. And fetal alcohol syndrome. Dr. Eskin has published over 125 papers and was the recipient of many awards including the very prestigious 2012 Institute of Food Technologists’ Stephen S. Chang Award for outstanding contributions to lipid and flavor science and the 2013 Alton E. Bailey recipient of the American Oil Chemists’ Society for outstanding contributions to lipid science. He is a Fellow of the Institute of Food Technologists (USA); the Institute of Food Science & Technology (UK); Canadian Institute of Food Science & Technology; and the American Oil Chemists’ Society. He sits on the editorial board of 5 journals and is co-editor of Lipid Technology. He has jut completed with Dr. Michel Aliani a book on Bitterness.
Research Interest
His research work includes original work that established the properties and performance of canola oil that helped to successfully launch it worldwide. He has also done extensive research on yellow mustard mucilage. His current research includes edible oil quality, hemp oil. And fetal alcohol syndrome