Dr. Michael Rogers

Dr. Rogers is a Professor and Tier II Canada Chair in Food Nanotechnology at the University of Guelph, where he studies the underlying mechanisms that facilitate the self-assembly of small molecules. His work appeared on the Covers of Chemical Society Reviews, Langmuir, Nanoscale and Soft Matter and includes >110 peer-reviewed publications, 20 book chapters, and more than 80 conference proceedings. With an H-Index of 42, he has appeared on the World’s Top 2% Scientists by Stanford University since 2021 (https://ecebm.com/2023/10/04/stanford-university-names-worlds-top-2-scientists-2023/). He has been awarded the Young Scientist Awards through the International Union of Food Science and Technologists and the American Oil Chemists’ Society. He was awarded the inaugural Directors Award for Scientific Excellence from the New Jersey Institute of Food Nutrition & Health (IFNH). By mimicking natural structures, he develops a fundamental understanding of how to control the assembly of small molecules into complex materials with applications ranging from foods to biomaterials. Dr. Rogers has held faculty appointments at Rutgers University (Department of Food Science (2011-2015)) and the University of Saskatchewan (Department of Food and Bioproduct Science (2008-2011) before joining Guelph (2015- present). He is the Editor-in-chief of Food Biophysics (2024 – 2029).