Dr. Phillip Choi, Ph.D., P.Eng., Professor
University of Alberta, Department of Chemical and Materials Engineering, Edmonton, Alberta
Phillip Choi is Professor of the Department of Chemical and Materials Engineering at the University of Alberta and is a registered professional engineer in the province of Alberta and a Fellow of the Chemical Institute of Canada. Prof. Choi is also an active consultant to various multinational organizations on issues related to polymer products development and polymer failure analysis.
He received his BASc (1988) in chemical engineering from the University of British Columbia and his MASc (1992) and PhD (1995) from the University of Waterloo. His teaching and research interests lie in the areas of chemical thermodynamics and design/development of synthetic and bio-based polymers for food packaging applications, respectively.
He has authored and co-authored 3 book chapters, 103 referred journal publications and 1 US patent. He is also a coauthor of a textbook entitled “The Elements of Polymer Science and Engineering,” 3rd edition published by Elsevier. Prof. Choi was named the McCalla Professorship in 2007 and won the Faculty of Engineering Undergraduate Teaching Award in 2008 at the University of Alberta recognizing his dedication to undergraduate education. He received a National Young Innovator Award from Petro Canada Inc. in 2001 and an international IUPAC Travel Award in 2002, respectively, recognizing his work on polymer research.
STUDY OF BARRIER PROPERTIES OF FOOD-PACKAGING POLYMERS
Over the past several decades, the food packaging technology has improved dramatically. Such improvement is somewhat driven by the fact that packaged food needs to travel longer journeys from farms or factories to reach their consumers as well as to have longer shelf life.
This in turn puts great demands on packaging materials, particularly their barrier properties. A suitable packaging material must be able to protect food from oxygen (which causes oxidation and deterioration of the food), loss of carbonation, transport of moisture (loss or gain on moisture), contamination and infection, permeation of solvents and odours and flavours of the food, and absorption of flavour components by the packaging material. Obviously, selection of the right packaging material for the food item in hand is not a trivial task. And in many cases, polymers are the preferred materials.
In this seminar, he will present our recent studies on the barrier properties of a few food-packaging polymers. In particular, the discussion will be focused on how does the structure of such polymers affect the diffusivity of small molecules (e.g., water) using the techniques of molecular dynamics simulation and inverse gas chromatography.
PLEASE JOIN US ON FRIDAY, MAY 26TH AT 11:00 AM IN ROOM 313 BRG