Profile Details

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Hire Dr. Ruby R.

Canada

USD 55 /hr

Food Scientist | PhD | Specialist in emulsions, fat crystal networks and encapsulation

Profile Summary

Recent PhD graduate (June 2019) with research experience in emulsions, fat crystal networks and encapsulation. Some examples of food product projects I have worked with are: -reduced-fat spreads and dressings -slow release of vitamins from gummies -flavour compound encapsulation within microemulsions, emulsions, and fat crystal networks I have developed novel complex structured emulsions for topical and oral delivery of bioactives (vitamins, pharmaceuticals, nutraceuticals). My specialty is improving the nutritional impact of food products (i.e. reduced fat, nutritional additives) without compromising food texture, tailoring food texture/rheology of soft food products, and prolonging the shelf stability of emulsions.

Subject Matter Expertise

• ★ Food Science
• ☆ Dispersion Chemistry
• ☆ Medical Device Development

Services

• Writing
• Research
• Consulting
• Data & AI
• Product Development

Writing Technical Writing, Copywriting

Research Gray Literature Search, Systematic Literature Review, Secondary Data Collection

Consulting Scientific and Technical Consulting

Data & AI Statistical Analysis

Product Development Formulation, Stability/Shelf Life Testing

Work Experience

Research Scientist

VivaVax Inc

February 2019 - October 2020

Education

PhD - Molecular Science (Chemistry and Biology)

Ryerson University

- June 2019

MSc - Molecular Science (Chemistry and Biology)

Ryerson University

- August 2013

BSc - Applied Chemistry and Biology (Chemistry and Biology)

Ryerson University

- June 2009

Certifications

• Certification details not provided.

Publications

JOURNAL ARTICLE

(2019). Effect of shear and interfacial fat crystallization on release of water-soluble dye from water-in-oil emulsions . LWT.

Ruby Rafanan, Dérick Rousseau(2019). Dispersed droplets as tunable fillers in water-in-oil emulsions stabilized with fat crystals . Journal of Food Engineering. 244. p. 192--201. Elsevier {BV}

Rafanan, R., Rousseau, D.(2017). Dispersed droplets as active fillers in fat-crystal network-stabilized water-in-oil emulsions . Food Research International. 99. p. 355-362.

Sagiri, S.S., Behera, B., Rafanan, R.R., Bhattacharya, C., Pal, K., Banerjee, I., Rousseau, D.(2014). Organogels as matrices for controlled drug delivery: A review on the current state . Soft Materials. 12. (1). p. 47-72.

BOOK

Thakur, G., Rousseau, D., Rafanan, R.R.(2013). Gelatin-based matrices for drug delivery applications . Gelatin: Production, Applications and Health Implications. p. 49-70.

Rousseau, D., Rafanan, R.R., Yada, R.(2011). Microemulsions as Nanoscale Delivery Systems . Comprehensive Biotechnology, Second Edition. 4. p. 675-682.