Position: Associate Professor
Office:
University of Manitoba
Department of Human Nutritional Sciences
W575 Duff Roblin Building
Winnipeg, MB R3T 2N2 Canada
Phone No.: (204) 474-8070
Fax No.: (204) 474-7592
E-mail: michel.aliani@ad.umanitoba.ca
Education:
Engineering degree in Agri-Food Biochemistry, CNAM, Paris, France
Ph.D. Queen’s University Belfast, UK.
Areas of Specialization:
- Meat Chemistry and Biochemistry
- Separation Techniques (HPLC, GC-MS, LC-MS), Protein Purification
- Sensory Evaluation of Food
- Carbohydrate Research
Recent Media
Loblaws has announced they will be eliminating artificial colour and flavour from its President's Choice product line. A chemist from the University of Manitoba, Michel Aliani says there may minimal benefit to switching to 'natural' alternatives.
Hear the whole podcast.
The $160,000 muffin
U of M researchers explore health benefits of flaxseed
By: Nick Martin
Posted: 01/26/2012
Radio Canada International 13 Jan 2012
Radio Interview with Marc Montgomery in the” LINK”
Replacing pharmaceuticals with healthful foods - Science is finding that many foods have curative properties, but they aren't always tasty. That's the challenge for University of Manitoba professor, Michel Aliani who's looking for ways to incorporate large quantities of bitter, but good-for-you, flax seeds into muffins and bagels that people will actually eat.
Or the link to the full program:
CTV TV NEWS
Winnipeg 04 Jan 2012
Top Picks Healthy Muffins
http://watch.ctv.ca/news/top-picks/healthy-muffin/#clip595517
Research Interests:
Development of acceptable functional foods destined to clinical trials (Flavouromics approach, volatile analysis, sensory evaluation including trained and consumer testing)Metabolomics of biological fluids collected from nutritional interventions (animal and human studies) LC-QTOF-MS, GC-MS/MS)
Current Research Projects
Title: Biochemical study of the formation of key flavour precursors in various skeletal muscles post-mortem
Agency: NSERC Discovery Grant (2009-2014).
Title: Bioavailability studies of selected components of flaxseed in plasma of patients with peripheral arterial disease (PAD).
Agency: Manitoba Medical Services Foundation (MMSF) + University of Manitoba + ARDI (2010-2011).
Title: Identification of key flavour Precursors in Bison meat and utilization of Bison trim for the development of fully-cooked Bison sausage and Uncooked Bison Burger
Agency: Manitoba Rural Adaptation Council (MRAC) (2010-2012).
Collaboration with Food Development Center and First Nations Bison Marketing Station (Bison Industry).
Title: Thermal pretreatment of pulses for innovative ingredients and consumer-ready meat products
Agency: Agriculture and Agri-Food Canada (AAFC)
Collaboration with University of Saskatchewan
Title: Lentils as a functional food to improve glycemic control and reduce biomarkers of cardiovascular disease risk in type 2 diabetes
Agency: Agriculture and Agri-Food Canada (AAFC, 2010-2013).
Title: Vitamin D Status in Manitoba Youth
Agency: Manitoba Institute of child Health (MICH) (2009-2010).
Title: Non-invasive determination of selected biomarkers in exhaled breath condensate (EBC)
Agency: Internal PhD project between The Department of Physiology and Human nutritional Sciences (2009-2013).
Title: Sensory evaluation of eggs from hemp oil fed chickens
Agency: Province of Manitoba - Science, Technology, Energy & Mines
Title: Effect of calving season and finishing system on performance of beef steers in western Canada
Agency: Agriculture and Agri-Food Canada (AAFC)
Selected Publications:
Michel Aliani , Chibuike C. Udenigwe , Abraham T. Girgih , Trisha L. Pownall , Jacqeline L. Bugera & Michael N. A. Eskin (2013): Zinc Deficiency and Taste Perception in the Elderly, Critical Reviews in Food Science and Nutrition, 53:3, 245-250
Aliani, M., Ryland, D., Williamson, J., & Rempel, N. (2013). The synergistic effects of ribose, carnosine and ascorbic acid on the sensory and physico-chemical characteristics of minced bison meat. Food Science & Nutrition, DOI: 10.1002/fsn3.25.
Aliani, M., Farmer, L. J., Kennedy, J. T., Moss, B. W., & Gordon, A. (2013). Post-slaughter changes in ATP metabolites, reducing and phosphorylated sugars in chicken meat. Meat Science, 94(55-62).
Edel, A. L., Aliani, M., & Pierce, G. N. (2013). Supported liquid extraction in the quantitation of plasma enterolignans with application to flaxseed consumption in healthy adults using isotope dilution GC/MS. Journal of Chromatography B, 912, 24-32
Sapirstein, H., Sidhu, S., & Aliani, M. (2012). Discrimination of Volatiles of Refined and Whole Wheat Bread Made from Red and White Wheat Bran Using an Electronic Nose. Journal of Food Science, 2012;77:S399-S406.
Goldberg EM, Gakhar N, Ryland D, Aliani M, Gibson RA and House JD. (2012) Fatty acid profile and sensory characteristics of table eggs from laying hens fed hempseed and hempseed oil. Journal of Food Science. In Press.
Aliani, M., Ryland, D., and Pierce, G.N. (2012) Effect of flax addition on the flavor profile and acceptability of bagels. Journal of Food Science, 71, S62-S70.
Rodriguez-Leyva, D., Zahradka, P., Ramjiawan, B., Guzman, R., Aliani, M. & Pierce, G. N. (2011) The effect of dietary flaxseed on improving symptoms of cardiovascular disease in patients with peripheral arterial disease: The FLAX-PAD Study. Contemporary Clinical Trials 2011; 32:724-730.
Aliani, M.; Ryland, D.; Pierce, G., (2011) Effect of flax addition on the flavor profile of muffins and snack bars, Food Research International 44, 2489-2496.
Aliani, M. ; Udenigwe, C. ; Girgih, A.; Pownall, T. L,; Bugera, J. L.; Eskin, M. N. A. Aroma and taste perceptions with Alzheimer and. Critical Reviews in Food Science and Nutrition. 2010. Accepted.
Aliani, M., Kennedy, J.T., McRoberts, C.W., & Farmer, L.J. 2008. Formation of flavor precursors by the AMP pathway in chicken meat. In: Blank, I., Wust, M., & Yeretzian, C. (Eds). Expression of Multidisciplinary Flavour Science. Proceedings of The XIIth Weurman Flavor Research Symposium. Interlaken, Switzerland: Institut fur Chemie und Biologische Chemie, pp. 288-292.
Khattab, R.; Eskin, N. A. M.; Aliani, M.; Thiyam, U.; Determination of Sinapic Acid Derivatives in Canola Extracts using High-Performance Liquid Chromatography. Journal of the American Oil Chemists Society. 2010. 87:147–155.
Eskin, N. A. M, Aliani, M. Enzymatic degradation of food. In 'Enzymatic Deterioration of Plant Foods' edited by Skibstead, 2010. 519-538
Aliani, M.; Farmer, L. J. A post-column derivatization method for determination of reducing and phosphorylated sugars in chicken by high performance liquid chromatography. Journal of Agricultural and Food Chemistry 2002, 50, 2760-2766.
Aliani, M.; Farmer, L. J. Precursors of chicken flavor. I. Determination of some flavor precursors in chicken muscle. Journal of Agricultural and Food Chemistry 2005, 53, 6067-6072.
Aliani, M.; Farmer, L. J. Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods. Journal of Agricultural and Food Chemistry 2005, 53, 6455-6462.
Aliani, M.; Farmer, L. J. Studies on the formation of chicken flavor. Feedinfo News Service Scientific Reviews February 2006, Available form URL: http://www.feedinfo.com/.
Website: The formation of chicken flavor, an introduction by Michel Aliani http://chicken-flavor.tripod.com/.