Organizing Committee Member

Salwa Karboune

Salwa Karboune

Associate Dean
McGill University


Professor Salwa Karboune is a graduate from the University of Marseille, France, in Food Biotechnology. Her main research expertise is in the design and development of new "green" approaches for the synthesis of novel functional food ingredients that can improve the quality and the functionality of food products. Her research program is based on a multidisciplinary approach combining food chemistry, enzyme technology and nanotechnology and focuses on carbohydrate-based bioactive molecules. Such a research is important as the structural and molecular roles of oligo/polysaccharides in biological systems are increasingly being recognized. Her research work also contributes to the sustainability of the Agri-Food sector by developing innovative biocatalytic approaches to generating highly added value functional ingredients from food-processing by-products. Her multidisciplinary research program has garnered national and international recognition through the sustained excellence of the research her group conducted. Her research has attracted funding from CFI, FRQNT, NSERC and MAPAQ. As part of her R&D collaboration with industries, she has led NSERC Engage and CRD grants and has partnered with MITACS. The research of her group has been covered in media, such as McGill Reporter, CBC and Journal of Montreal. At the national and International level, she is a committee member of the CFI Science Advisory Board, CIFST’s Scientific Expert Council, and the European Innovation Commission Advisory Board. In 2015-2016, she chairs the NSERC Scholarships and Fellowships Selection Committee for Plant and Animal Biology. She also serves on editorial and advisory boards for journals in her field.

Research Area

Dr Karboune’s research program aims at transferring novel findings emanating from bioactivity research to practical applications through innovations in sustainable biocatalytic processes to synthesize well-defined functional ingredients. The overall goal is to develop new sustainable processes and functional food ingredients from abundant biomass to meet the consumers’ needs of healthy diet. The focus is currently put towards developing novel functional food ingredients supporting intestinal health such as prebiotics and phenolated oligosaccharides to achieve desired gut microbiome phenotypes.

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