Amy Proulx
PhD
Faculty Research Lead, Culinary Innovation and Food Technology
As a Faculty Research Lead with FBIC, and Program Coordinator for the Culinary Innovation and Food Technology program, Amy brings her expertise to the table as a food scientist by training, and a passion about food all around. She holds undergraduate and master’s degrees in food science from the University of Guelph, and a PhD in food science and human nutrition from Iowa State University.
Amy brings previous experience working as a visiting research scientist with the United States Department of Agriculture in Ames, Iowa, as well as several years as a research fellow with Agriculture and Agri-Food Canada, at the Guelph Food Research Centre, and the Canadian Food Inspection Agency, where she helped companies interpret science in a way that helped them produce clean, high-quality product. Recent work with the FBIC team includes developing a recipe for a high-quality non-alcoholic lager, in partnership with MADD (Mothers Against Drunk Driving) Virgin Drinks, and the creation of a flavourful botanical beverage with Niagara Essential Oils and Blends (neob).