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> Scientific Advisory Panel (SAP)
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> Scientific Advisory Panel (SAP)
The function of this panel is to provide guidance for the company in selecting products which are optimal in terms of efficacy, safety, accepetability andn cost-effectiveness. The panel is made-up of world-class Canadian nutrition researchers with expertise in the functional foods and nutraceuticals sector. Members have been selected to ensure the panel possesses expertise covering the entire spectrum of products offered.
Bruce Holub, MSc, PhD
Professor Holub has been a faculty member of the Department of Nutritional Sciences, University of Guelph, for 30 years. He has authored or co-authored over 190 research publications in the field of nutrition and health. His research interests include the influence of nutrition on human health and disease prevention or management, with particular emphasis on cardiovascular and renal disease. Dietary lipipds / fatty acids (omega-3, trans, others), nutraceuticals, functional foods and associated risk factors, are areas that he specializes in.
Dr. Jacques received her BSc degree in dietetitics, her MSc and PhD degrees in nutrition, from the Université Laval. She made postdoctoral studies in the laboratory of Kenneth K. Carroll at The University of Western Ontario. She became a dietition in 1980 and was appointed Professor of Nutrition at Université Laval in 1986. Concommitantly, she was the Director of the Group de Recherche en Nutrition Humaine de l'Université Laval, from 1990 to 2001. She has been investigating the effects of dietary proteins and fats on plasma lipids and lipoproteins in animals and healthy and dyslipidemic subjects for many years. She published over 35 articles in well-recognized international peer-reviewed journals and presented over 65 scientific communications in international and national scientific meetings.
In the last three years, she has been funded by the Canadian Institutes of Health Research, Natural Sciences and Engineering Research Council of Canada (NSERC), Canadian Diabetes Association and Dairy Farmers of Canada. Since 1998, she has been invited to present several seminars in Canada and in the United States on the impact of dietary proteins or dietary fats on cardiovascular risk. She is regularly involved in the organization of international meetings. She recently sat on the Science Advisory Pael on Agriculture and Agrifood Canada Science. She also participated to the scientific revision supporting the health claim on dietary fats and cardiovascular risk for Health Canada, and has been a member of the NSERC strategic grant review panel.
Dr. David J.A. Jenkins, MD, PhD, DSc
Dr. David J.A. Jenkins is a professor with the University of Toronto's department of Nutritional Sciences. He is a Director with the Clinical Nutrition and Risk Factor Modification Center. His specialty is diet in the prevention, treatment, clinical studies and dietary trials of chronic diseases such as heart disease, cancer, and diabetes.
Dr. Jenkins has attained international recognition for his work in these areas. He created the Glycemic Index, a tool that ranks foods on a high to low scale depending on the level of sugar the produce in the blood. Dr. Jenkins also specializes in the applications of fiber and functional foods.
Venket A. Rao, MSc, PhD
Dr. Venket Rao obtained his MSc and PhD in Food Science from Oregon State University. Dr. Rao is Professor Emeritus in the Department of Nutritional Sciences, Faculty of Medicine, University of Toronto. He served as the Director of the Program in Food Safety. He is a member of the Canadian Federation of Biological Sciences, the Society of Toxicology of Canada, and the Bififdious Foundation of Japan. Dr. Rao's research has established a major focus in the area of diet and cancer with particular emphasis on the role of phytochemicals in human nutrition and health. More recently, he has been investigating the role of lycopene, lutein, saponins and polyphenols in the causation and prevention of chronic diseases.
