Joshua Salamun | Graduate & Postdoctoral Studies

Joshua Salamun

Portrait of graduate student Joshua Salamun

Summary: 

Program

Food Science

Why I chose Guelph

The University of Guelph's Food Science program is world renown and one of the best in Canada. I am ensured to get a great education. I have also completed my Undergraduate Food Science degree in UofG – well adapted to an always welcoming and friendly community.

About my advisor

My advisor always schedules some time off her busy schedule for me to meet on a weekly basis to discuss my project. She also welcomes me to her office anytime when I need some advice on my project. The effort that she has put in, to take the time and meet with me about my project – consistently and weekly, has been greatly appreciated. Her readiness to help and her availability has also encouraged and nurtured my growth as a researcher.​

About the campus

I love that there are a lot of open spaces and so much nature on campus. On top of that, the food here is awesome!

Words of advice

The faculty profiles page, on the Food Science Department website, is very useful to help find research projects that you may be interested in. Do not hesitate to email or talk directly to the faculty members. They are always welcoming, and can even help you apply for scholarship funding! 

How will my work Improve Life?

My research is about the nanoencapsulation of anthocyanin, a water-soluble bioactive, using cereal biopolymers. The fortification of food products with bioactive molecules usually has challenges with regards to ensuring the stability and functionality of the bioactive molecules during food processing and ingestion. We hope that this encapsulation system can lead to a more stable fortified food product, and can increase the digestibility of this bioactive. 

My future plans

I plan to work as a Food Product Developer. I have learned a lot to prepare and schedule experiments efficiently, whilst progressing through my research project. The set of skills I have learned will be essential as I work to develop new food products in the future.