Farah Hosseinian is a chemistry professor at Carleton University and Iron Berry inc. Her research focuses on novel biomolecule compounds from agri-food byproducts or waste with the potential of antioxidant, anti-inflammatory and prebiotic/probiotic activities.
A co-founder of the Jerusalem Artichoke Association of Canada, Hosseinian promotes this often forgotten plant in Canada, especially for Indigenous communities. Jerusalem artichoke is a member of the sunflower family and was first cultivated and used as food by Indigenous populations. It has a strong adaptability to cold weather and is easily grown in Canada. High in inulin (a complex carbohydrate), it can act as a clean sugar and replace fat in meat.
“I am eager to contribute to CUISIC, to improve the existing program, provide better education for students and our communities on agri-foods, nutrition, health and overall well-being,” says Hosseinian. “I believe by creating specific courses and workshops as platforms we can work together on a strategy to attract Indigenous students, create job opportunities and also attract any Canadian students to the program. This long-term objective will provide a high impact on our Canadian economy, initiated by CUISIC, for many years to come.”
Hosseinian has a PhD in Pharmaceutical Sciences from the University of Saskatchewan.
My research program focuses on the value-added utilization of biomolecules compounds (mainly phenolic lipids and dietary fibre) from agri-food by-products/waste (e.g. wheat bran, flaxseed meal/soybean meal, berry pulp/skin) and how they affect food properties during processing. Using green solvent-free technologies at my lab uses to develop hydrocolloids/emulsions from these underutilized agri-food biomolecules to improve food properties. Additionally, I am a co-founder of Jerusalem Artichoke Association of Canada http://www.jaac.group, and my vision is to promote this forgotten plant in Canada, especially for indigenous community. Jerusalem artichoke (Helianthus tuberosus L.) (JA), or topinambour is a member of the sunflower family that was first cultivated and used as food by the indigenous population. JA is high in inulin (complex carbohydrate) that can act as fat replacement.