Levente L. Diosady Professor Emeritus, B.A.Sc., M.A.Sc., Ph.D., P.Eng., C.Eng, S.F.S.,F.C.I.C, F.C.A.E., F.C.I.F.S.T., F.H.A.E., F.A.O.C.S., F.I.A.Fo.S.T.
Food Engineering – the application of chemical engineering principles to processing agricultural products for recovery of food, nutraceuticals and biofuels based on modern membrane separation technologies. Micronutrient fortification of food for disease prevention in the Developing World. Drug delivery.
Room: WB257 | Tel.: 416-978-4137 | Email: firstname.lastname@example.org