I am a graduate student at Ryerson University pursuing my Masters in Molecular Science with a background in Food Science and Nutrition. My focus is to improve the quality of food material while enhancing the nutritional aspects of food products. Currently, I’m working on dairy proteins in order to develop a dairy product that is beneficial for pre-diabetic or people with type 2 diabetes to maintain a healthy blood glucose level.
Effects of the Maillard Reaction on Bioavailability of Lysine and Formation of Acrylamide
