An associate professor in the University of Guelph's department of food science, Dr. Paul A. Spagnuolo has been investigating the leukemia-fighting properties of avocatin B, a lipid found in avocados.
Photo by Johnathan Bielaski.
Sarah Kriel makes good on her education in food science and the culinary arts in her role as a senior food scientist at Riverside Natural Foods, makers of the MadeGood brand of organic, health-conscious cereals and snacks.
