Dr. Joseph Arul
Dr. Joseph Arul is Professor of Food Science at the Department of Food Science and Nutrition, Laval University, Canada. His areas of research include: preservation of fresh fruits and vegetables, modification of fats and oils for improved nutritional quality, separation processes for nutraceuticals and biopolymers.He is also involved in consulting activities with food processing industry.
He has authored or co-authored over 150 scientific publications, and has contributed to the training of over 50 master’s, doctoral students and postdoctoral fellows. Prior to academia, he was in product and process development and technical management with industry, working with nuts and extruded snack foods, egg products, hot beverages and cut fruits. He received his B.Sc. degree in Chemistry from University of Madras, Masters in Food Technology from University of Mysore and Ph.D. in Food Science and Technology from Laval University. He is a member of American Oil Chemist’s Society, Institute of Food Technologists, Canadian Institute of Food Science and Technology, American Chemical Society and International Society of Horticultural Science.
