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Welcome to Supratim Ghosh's Website.



Supratim Ghosh is an Assistant Professor at the Department of Food and Bioproduct Sciences of University of Saskatchewan, Saskatoon, Canada. His research focuses on how the inter-molecular and inter-droplet interactions at the nano- and micro- scales can be controlled to improve macroscopic physicochemical functionality (stability, structure, delivery and controlled release properties) of foods and its overall healthfulness. The majority of his research efforts are in the area of structure formation in emulsions and nanoemulsions and modification of the interfacial nanostructure through the interactions between surfactants, fat crystals and other additives. The goal is to develop multifunctional bio-based structures to deliver active components in food without any loss of functionality during processing and digestion (e.g. prevention of lipid oxidation or protection against adverse environment of GI tract so that functionality can be delivered in the targeted organs).

Prior to joining the U of S in 2011 Supratim did a post-doctoral fellowship at the Ryerson University,  Toronto working in the area of fat crystallization and Pickering water-in-oil emulsions. In 2010 Supratim received the Young Scientist Award  by International Union of Food Science and Technology (IUFoST) during their 15th World Congress in Cape Town, South Africa. He was  nominated for this award by Canadian Institute of Food Science and Technology (CIFST).