N. A. Michael Eskin
Michael Eskin is a Professor in the Department of Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Canada. He has done extensive research on edible oils and was involved in the development of canola oil. His research on food lipids and food carbohydrates includes interaction between food chemistry, nutrition and human health. Dr. Eskin has published over 125 research papers, 50 chapters, and 13 books including the third edition of his well known textbook BIOCHEMISTRY OF FOOD published by Elsevier/Academic Press in 2013. He is the recipient of 2013 Alton Bailey Medal Award for lipid research by the American Oil Chemists’ Society, the 2012 Stephen S. Chang Award for outstanding research in lipids by the Institute of Food Technologists (USA), and the 2007 Timothy L. Mounts Award for outstanding contributions to lipids by AOCS. He is a fellow of The American Oil Chemists’ Society, Canadian Institute of Food Science and Technology, and Institute of Food Science and Technology in the UK. He is currently co-editor of LIPID TECHNOLOGY and sits on the editorial boards of five international food and nutrition journals.
Department of Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada