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Gianfranco Mazzanti, Dalhousie University, Canada

Associate Professor
Dalhousie University
Halifax, NS, Canada

Dr. Mazzanti comleted his B.Sc. (Hons) in Chemical Engineering in Colombia. Later on he obtained his M.Sc. In Food Engineering, and Ph.D. In Food Science from the Univeristy of Guelph, in collaboration with the Department of Physics and Astronomy at the University of Waterloo. Dr. Mazzanti has been at Dalhousie University from 2006. His research has focused on the fundamentla understanding of the effects of shear flow on crystallization of triacylglycerols (TAGs). He has pioneered the use of synchrotron x-ray diffraction, and rheo-NMR for those studies. More recently , Dr. Mazzanti has used neutron scattering to contribute to the understanding of the strucutre of liquid TAGs and its influence on nucleations events.

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